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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I came up with this recipe when my son was home from the Navy. He loves Thai food and I wanted to make something special but simple. There wasn't a noodle left in the bowl! Ingredients:
8 ounces thin flat rice noodles |
3 teaspoons curry powder |
1 can (13.66 ounces) light coconut milk |
1 pound uncooked medium shrimp, peeled and deveined |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup minced fresh cilantro |
lime wedges, optional |
Directions:
1. Soak noodles according to package directions. Meanwhile, in a large dry skillet over medium heat, toast curry powder until aromatic, about 1-2 minutes. Stir in the coconut milk, shrimp, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until shrimp turn pink.
2. Drain noodles; add to pan. Stir in cilantro; heat through. Serve with lime wedges if desired. Yield: 4 servings.
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