This recipe from Noodles and Company is an at home version of their Bangkok Curry with Shrimp. They weren't willing to give the ingredients for their sweet curry sauce which includes but is not limited to: coconut milk, garlic, lemon grass, ginger, sweet chili paste, tamarind.
Coconut Curried Vegetables with Shrimp
Serves 6-8
1 lb rice noodles
1 cup broccoli (cut into florets)
1 cup carrots (matchstick or julienne cut)
1/2 cup scallions (cut on the bias) or sweet onion sliced thinly
1/2 cup red peppers (matchstick or julienne cut)
1 cup fresh sliced mushrooms
1 tablespoon fresh ginger (peeled & chopped)
1 tablespoon Thai curry paste (red or green)
1 tablespoon canola oil
1 can “lite”coconut milk
1 tablespoon sweet soy sauce, low sodium
1/2 cup sweet chile sauce
1 teaspoon black sesame seeds
24 shrimp (16-20 peeled & de-veined)
Soak noodles in lukewarm water for 30 minutes. Drain and cool in ice water. Drain, let rest & toss with oil.
Blanch broccoli & carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.
Place large sauté pan over high heat. Add canola oil and sautéed mushrooms until lightly golden.
Add shrimp, coconut milk and Thai curry paste.
Add carrots, broccoli, peppers, scallions, ginger, sweet chile sauce, sweet soy, and noodles to pan in that order. Toss once or twice to coat all ingredients well with sauce.
Place on platter and sprinkle with black sesame seeds.
save
Posts
