Easiest Way to Cook Tasty Thai Green Coconut Curry Shrimps with Rice noodles

Thai Green Coconut Curry Shrimps with Rice noodles. Stir in cilantro, lemon juice and zest. Serve over rice noodles with lime wedges. Rice Noodle Cooking Directions: Rice & Noodles; Thai Green Curry Shrimp with Noodles.

Lightly salt & pepper the shrimp and add them to the pan , being careful not to crowd the shrimp. Cook the shrimp until pink and opaque on both sides, Remove the shrimp and place in a bowl to the side. Stir in the onions, peppers, more salt and pepper and stir to toss. You can have Thai Green Coconut Curry Shrimps with Rice noodles using 23 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Thai Green Coconut Curry Shrimps with Rice noodles

1. Prepare 500 gms of shrimps/prawns.
2. It's 500 ml of coconut milk.
3. Prepare 4-5 of lime leaves.
4. Prepare 3 tsp of honey.
5. Prepare to taste of salt.
6. It's 1 tbsp of oil.
7. You need 200 ml of fresh cream.
8. Prepare 2 tsp of cornflour mixed with water.
9. It's of Blend to paste :.
10. Prepare 3-4 of green chillies.
11. You need 4 of garlic cloves.
12. Prepare 2 cups of coriander and mint leaves.
13. Prepare 1 of onion roughly chopped.
14. Prepare 1/2 of ginger grated.
15. You need 2-3 of lime leaves.
16. You need 1 of lemon squeezed.
17. You need 2 tsp of coriander powder.
18. You need 1 tsp of cumin powder.
19. It's 1 tsp of black pepper powder.
20. You need 2 stalks of lemon grass.
21. It's to taste of salt.
22. It's 1 packet of Rice noodles/vermicelli.
23. It's of pickled gherkins for garnish (optional).

Taste-test the noodles, adding more fish or soy sauce if not salty enough, and a little sugar if too sour. Saucy Coconut Curry with Rice Noodles and Garden Vegetables. Make this curry with whatever you have on hand, I used a mix of sweet corn and zucchini, coconut milk, and rice noodles. Then add some heat with curry paste, and balance it all out with a squeeze of lime.

Thai Green Coconut Curry Shrimps with Rice noodles step by step

1. Blend the ingredients shown in the pic to smooth paste.
2. Green Thai curry Paste is ready.
3. Heat 3 tsp oil in a pan.add the shrimps, 2 lime leaves, salt, 2 tsp honey & saute for few mints. after few minutes the shrimps will shell out the water. remove dat stock in a bowl for further use..
4. Saute the shrimps for few mints until light golden in colour & keep aside..
5. Heat the remaining oil in a deep pan. add the lime leaves, green curry paste, & cook for few mints..
6. Once the oil floats on top add coconut milk, shrimp stock, remaining honey, salt & simmer the gravy for 5-10 mints..
7. Add the cornstarch to thicken the gravy. add half ofthe shrimps in gravy & keep the remaining aside for garnish. add the fresh cream to the simmering gravy & cook for few mints..
8. For glass noodles cook the rice noodles as per instructions on the packet (just add the noodles in hot water forfew mints) spread the rice noodles on a serving plate & garnish with remaining shrimps & pickled gherkins. transfer the green gravy in a bowl..
9. Serve hot with Rice noodles..

Off heat, stir in the noodles and fish sauce, season with salt, and top with the cilantro and sprouts. Divide between bowls and serve immediately with lime wedges. Serve with steamed rice or favorites such as Chicken and Pineapple Fried Rice, Pad Thai and Thai cucumber salad for a complete meal at home! This recipe has a bit of a spicy kick due to the addition of the aromatic green curry paste. Once it cooks to fragrant perfection, just pop in a pound of shrimp into the broth and they'll cook up in three short minutes.