Thai Coconut Red Curry with Rice Noodles and Shrimp

  • 6-8 oz. Thai rice noodles
  • 1 T. coconut oil
  • 1 medium zucchini, sliced in half lengthwise and then into half coins
  • 1 c. coarsely shredded carrot
  • ½ c. shelled steamed edamame
  • 3-4 T. Thai red curry paste, depending on your desired heat level
  • 1 T. fish sauce
  • 2 T. chili paste, optional
  • 3 c. chicken stock
  • ½ of a 15 oz. can coconut milk
  • Juice of 1 lime
  • 2 T. chili crisp
  • ½ lb. shelled raw shrimp
  • 1 T. fried garlic, for garnish

Bring about 1 liter of water to a boil and add it to the rice noodles in a large bowl. Cover and allow to soften while you make the sauce.

Heat the coconut oil over medium-high in a large, shallow pan. Add the zucchini and stir-fry until crisp-tender; about 5 minutes. Add the carrot and edamame; stir-fry for another minute.

Reduce the heat to medium-low and add the curry paste, fish sauce, and chili paste (if using); stir lightly to fully coat the vegetables. Add the chicken stock and coconut milk; cover and simmer for 4 minutes.

Drain the pasta well and add it to the sauce; tossing well to coat. Add the lime juice and toss lightly; remove from the heat and keep warm.

Toss the chili crisp and shrimp together in a small skillet over medium-high heat. Sauté until the shrimp are fully cooked. Add the shrimp to the center of the warm noodles and sprinkle the top of the dish evenly with fried garlic. Serve immediately, allowing everyone to add the ratio of noodles and shrimp they desire to their bowls.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes