1 packet vermicelli (glass noodles)
1 pound medium shrimp, peeled and deveined
2 cans full cream coconut milk
2 tablespoons Thai green curry paste
1 tablespoon yellow curry powder
1 tablespoon yellow curry powder
1 tablespoon lemongrass paste
6 lime leaves (optional)
3 garlic cloves, crushed
1/2 teaspoon red pepper flakes (optional)
1/2 cup chopped peanuts (garnish, optional)
Sea salt and black pepper to taste
Bring a large saucepan of water to boil. Remove from heat. Add vermicelli. Set aside for 3 to 4 minutes, or until al dente, drain. Cut noodles into small pieces with a scissors.
Pour coconut milk into a large saucepan. Add the lime leaves and bring to a simmer for 10 minutes in order to infuse flavor. Add lemongrass paste, green curry paste, curry powder, and red pepper flakes. Simmer a further 5 minutes, stirring occasionally. Add shrimp. Simmer everything together for 3 minutes. Remove the lime leaves. Season with sea salt and black pepper to taste. Add glass noodles. Toss to combine. Sprinkle with chopped peanuts and serve hot.
8 comments:
Gorgeous flavors! And I love the chopped peanut garnish... not optional for me! Lovely dish.. Thanks for sharing :)
I bought some rice noodle and had no clue as to what I was going to use them for ... This would be a great way to enjoy those noodles ... Thanks for sharing! ... <3
Good morning Mia! I featured this recipe on my blog today, it looks great! Thanks for allowing me to share. Here is the link http://carriesexperimentalkitchen.blogspot.com/2012/05/week-16-seafood-frenzy-friday.html
Brilliant! Fabulous! love, Love, LOVE this dear Mia! Once again you've combined some of my top-fave flavors! Thank you :) xoxoxo
This sounds great, I want to try. How much curry powder did you use?
I am so sorry. It was 1 tablespoon of yellow curry powder. :)
Where do I find lime leaves
I get mine from the tree. You can leave it out if you don't have any
Post a Comment