Tropical Asian Curry Noodles with Rock Shrimp

Coconut-curry noodles brightened with lime and basil and studded with sweet rock shrimp.

Ingredients

• 12 oz fresh Asian wheat noodles or linguine
• 1 lb rock shrimp (or small peeled shrimp)
• 2 tablespoons grapeseed oil
• 2 tablespoons red curry paste
• 2 tablespoons minced ginger
• 3 cloves garlic, minced
• 1 red bell pepper, julienned
• 1 (13.5 oz) can coconut milk
• 1 cup chicken or shrimp stock
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar

Juice of 2 limes

• 1/2 cup Thai basil leaves
• Salt to taste

Directions

1. Cook the noodles until just tender, drain, and set aside.
2. Heat the oil in a wok over medium-high. Add the curry paste, ginger, and garlic and fry until fragrant, 1 minute.
3. Add the bell pepper and stir-fry 1 minute, then pour in the coconut milk and stock. Simmer 3 to 4 minutes.
4. Stir in the fish sauce and brown sugar, then add the rock shrimp and cook until just opaque, 2 to 3 minutes.
5. Add the cooked noodles and toss to coat in the curry sauce until hot.
6. Off the heat, stir in the lime juice and Thai basil, season with salt, and serve.

Notes

Adapted from Ming Tsai’s tropical Asian curry noodles with rock shrimp.