Curry Noodles With Shrimp & Coconut

Curry Noodles With Shrimp & Coconut

Summer cooking at its best is a streamlined affair. Nothing too complicated. A sliced melon or a chilled tomato soup. Something tasty on the grill, like a steak for slicing, some sausages or some vegetable kebabs. Or a giant colorful salad. The goal is a meal that is light, bright, refreshing and restorative. Here is a quick, zesty summer meal, easy to throw together after a day at the beach. You can use the recipe as a template, substituting chicken, tofu or vegetables for shrimp, if desired. So, let’s find out about the ingredients.

Curry Noodles With Shrimp & Coconut
Curry Noodles With Shrimp & Coconut

Ingredients :

⅛ teaspoon cayenne

½ teaspoon cumin seeds

½ teaspoon coriander seeds

½ teaspoon fennel seeds

½ cup slivered scallions

½ teaspoon grated garlic

1 ½ teaspoons turmeric

1 teaspoon fish sauce

1 medium onion, finely diced, about 2 cups

1 pound shrimp, peeled and deveined

2 tablespoons coconut oil

1 pint cherry tomatoes, halved

2 tablespoons finely chopped lemongrass

2 cups coconut milk

2 teaspoons grated ginger

6 allspice berries

Zest and juice of 1 lime

Salt and pepper

Cilantro, basil and mint leaves, for garnish 12 ounces rice noodles (vermicelli)

Now it’s time to take a preparation to cook and serve the recipe.
Directions :

Firstly cook rice noodles according to package directions, then drain and rinse well with cool water. Set aside. Keep a pot of boiling water on stove for reheating noodles later.

Secondly toast coriander seeds, fennel seeds , cumin seeds and allspice berries in a dry pan over medium heat until fragrant, then grind in a spice mill or with a mortar and pestle.

Thirdly you need to put coconut oil in a wide skillet over medium heat. Then add onions and cook until softened, about 5 to 8 minutes. Add garlic, lemongrass and ginger to softened onions and cook for 2 minutes more.

Fourthly season with pepper and salt , then add ground coriander, fennel, cumin and allspice. Add cayenne, turmeric, lime zest and juice, fish sauce and coconut milk. Simmer gently for 5 minutes.

Fifthly season shrimp and cherry tomatoes with salt. Now you need to add to pan and cover until shrimp are cooked, 3 to 4 minutes.

At Sixth you need to dip noodles briefly in hot water to reheat, then drain and divide among bowls. Spoon shrimp, tomatoes and sauce over each serving. Sprinkle with scallions and garnish with cilantro, basil and mint leaves.

Here is the full recipe about Curry Noodles With Shrimp & Coconut. Hope this recipe will help you to make this dish. Thank you !

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