Coconut Curry Shrimp with Rice Noodles

January 21, 2011
4 Ratings
  • Serves 4
Author Notes

I adapted this recipe from a local magazine from Naples, Florida. —LazizaBites

What You'll Need
  • Green curry paste
  • 1 inch ginger piece, peeled
  • 1 stalk lemongrass
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 jalapeno pepper
  • 3 garlic cloves
  • juice of 1/2 lime
  • zest of half lime
  • Shrimp/veggie ingredients
  • 14 ounces shrimp, cleaned and deveined
  • 2 tablespoons vegetable oil
  • 1/2 pound french green beans
  • 6 ounces baby corn
  • 3 scallions, chopped
  • 1 cup coconut milk
  • Dash paprika
  • salt and pepper to taste
  • Handful fresh cilantro
  • soy sauce for flavor (optional)
  • 6 ounces maifun (thin brown rice noodles) prepared according to directions
  1. Puree the ingredients for green curry paste, and set aside
  2. Heat a wok over high heat. Add the oil and stir fry the shrimp, until pink - about 2 min. Remove shrimp from the wok and set aside.
  3. Add the green beans to wok, and stir fry for a minute; then add the green onions, stir fry for minute; then add the corn, stir fry for a minute.
  4. Add the shrimp back in to the wok, and stir to mix well. Season with salt, pepper and paprika.
  5. Add the green curry paste, and stir fry for a minute.
  6. Add the coconut milk, and reduce heat; simmer for a couple minutes
  7. Add soy sauce if desired, and garnish w/ cilantro leaves. Serve over the prepared rice noodles.
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