Name: Thai Shrimp Curry
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 8-ounce package rice noodles; 2 tablespoons vegetable oil; 1 tablespoon finely chopped fresh ginger; 3 cloves garlic, minced; 4 scallions, chopped; Kosher salt; 2 tablespoons Thai red curry paste; 1 14-ounce can Thai unsweetened coconut milk; 2 teaspoons fish sauce; 1 tablespoon sugar; 1 12-ounce bag frozen stir-fry vegetables; 1 pound peeled and deveined large shrimp; Fresh cilantro and lime wedges, for serving

Directions

Cook the rice noodles as the label directs. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, scallions and a pinch of salt and cook, stirring, until starting to soften, 2 to 3 minutes. Add the curry paste and stir to coat. Add the coconut milk, whisking as you pour. Stir in the fish sauce and sugar. Add 3/4 cup water and bring to a simmer. Cook, whisking occasionally, until thickened, 6 to 8 minutes.
Add the frozen vegetables to the skillet and cook, stirring, until warmed through, 3 to 4 minutes. Add the shrimp and cook, stirring and flipping occasionally, until just pink, 4 to 6 minutes.
Divide the noodles among bowls. Top with the shrimp curry and sprinkle with cilantro. Serve with lime wedges.

Photograph by Ralph Smith

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Thai Shrimp Curry

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