Ingredients
8ozthin rice noodlesuncooked
1lbjumbo shrimppeeled and de-veined
Kosher saltfreshly-cracked
black pepper
2tbspolive oil or coconut oil
1 white onionpeeled and thinly-sliced
1red bell peppercored and diced
1carrotpeeled and diced
4garlicpeeled and minced
3tbspThai red curry paste
15ozcoconut milkregular or light coconut milk
2cupsseafood stock
½tspground ginger
2pcsred Thai chiles thinly-sliced
fresh cilantrofor toppings
red onionsfor toppings
Preparation
Cook rice noodles according to package instructions. Drain and rinse with cold water, and set aside.
Meanwhile, layout the raw shrimp on a plate and pat dry with a paper towel. Season the shrimp generously on both sides with a pinch of salt and pepper.
Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add shrimp and cook for 1 to 2 minutes per side, until the shrimp are pink and opaque and cooked through. Remove from pan with a slotted spoon and set aside.
Add the remaining 1 tablespoon oil to the stockpot. Add sliced onion, bell pepper, and carrot, and sauté, stirring occasionally, for 6 to 8 minutes or until the onion is soft and translucent.
Add garlic and sauté for 1 to 2 more minutes, stirring occasionally, until fragrant.
Add in the coconut milk, stock and ginger (and chiles, if using), and stir to combine. Continue cooking until the mixture reaches a simmer.
Reduce heat to medium, and continue simmering for 5 to 10 more minutes.
Stir in the noodles. Taste, and season with extra salt and pepper and curry paste to taste.
Serve warm, topped with a few pieces of the cooked shrimp, and your desired toppings.
