Red Curry Rice Noodle Bowl

 

1-2 tablespoons vegetable oil

1 lime, zest & juice

1 medium onion, thinly sliced

1 1/2 tablespoons ginger, grated

4 garlic cloves, minced

2 tablespoons Thai red curry paste

4 cups (1l) chicken broth

14 ounces (400ml) full fat coconut milk

1 1/2 tablespoons fish sauce

1 cup (200g) mushrooms, thinly sliced

1 red bell pepper, thinly sliced

sweet peas &/or zucchini, optional

8 ounces (230g) raw shrimp, cleaned

4 ounces (114g) medium rice noodles

thai basil

salt to taste

1. heat vegetable oil, add onion and cook until soft and translucent. Add ginger, garlic and curry paste. Continue cooking for 1-2 minutes

2. pour in chicken broth, coconut milk, lime zest and fish sauce. Bring to a light boil, then turn heat down and simmer for 10 minutes. Add vegetables and cook for 5 minutes

3. soak rice noodles according to package instructions. Drain and add to curry mixture. Simmer for 3 minutes

4. add shrimp, turn heat off and cover. Allow to rest 5 to 6 minutes until shrimp is cooked through

5. stir in lime juice and thai basil leaves. Season with salt as desired

Note: if you prefer a thicker sauce, dissolve some corn starch in liquid and mix into the sauce