Shrimp with rice noodles in coconut milk
1 400-gram package (31 to 40) Pacific white shrimp, raw, peeled 30 mL (2 tablespoons) soy sauce 30 mL (2 tablespoons) lime juice 1 mL (quarter teaspoon) Sriracha sauce 1 225-ml package of rice noodles 45 mL (3 tablespoons) peanut oil 1 onion, sliced Half a red pepper, sliced 2 garlic cloves, diced 5 mL (1 teaspoon) ginger, minced 5 mL (1 teaspoon) red curry paste 250 mL (1 cup) bok choy, chopped 1 400-mL can, coconut milk Garnish: 1 green onion, chopped, 45 mL (3 tablespoons) cilantro and juice from half a lime In a bowl, marinate the shrimp in the soy sauce, lime juice and Sriracha and set aside as you prepare other ingredients. Boil water in a large pot. Once boiling, remove from the stovetop and place the rice noodles in the pot. Stir and let sit for about four minutes. Drain in cold water. In a frying pan, heat the peanut oil and fry the onions and red peppers until soft. Add the garlic to the middle of the pan and let it fry with the peppers and onions around the edge of the pan. Add the ginger and the curry paste and stir. Make a hole in the middle again and pan fry the shrimp. Once pink remove to a bowl. Add the chopped bok choy to the middle of the pan. There should be excess liquid from the shrimp and let the bok choy cook. Put a lid on the pan and let cook for 5 minutes. Put the shrimp back into the pan and pour in the coconut milk. Stir. Slowly add the noodles until the sauce is mixed into noodles. Garnish each serving with green onions, fresh cilantro and a squeeze of lime juice.
Rice noodles served in creamy coconut milk, curry paste and fresh cilantro.