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Red Curry & Coconut Shrimp Stir-Fry
with Rice Noodles & Pea Shoots
20 MIN
2
Servings
From the Test Kitchen
Thai curries are known for their delicious balance of spicy, sweet and savory flavors. Here, we’re capturing that combination in a quick stir-fry. We’re simmering crisp shrimp and tender rice noodles in a broth of red curry paste (made with red chile peppers and heady spices) and rich coconut milk, rounded out with a refreshing splash of lime juice. Springtime pea shoots make for an elegant, delicate garnish.
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NutritionPER SERVING
-
Calories750 Cals (est.)
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the root end of the scallion; thinly slice the white bottom and cut the green top into ¼-inch pieces. Remove and discard the collard green stems; thinly slice the leaves. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. In a bowl, whisk together the coconut milk powder and ½ cup of water until smooth.
2
Cook the noodles:
Add the noodles to the pot of boiling water and cook 4 to 6 minutes, or until just tender. Reserving ½ cup of the cooking water, thoroughly drain the cooked noodles and rinse under cool water to stop the cooking process.
3
Cook the aromatics:
While the noodles cook, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the white bottom of the scallion; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
4
Add the collard greens:
Add the collard greens and ¼ cup of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the collard greens have wilted and the water has cooked off.
5
Add the shrimp & coconut milk:
While the collard greens cook, thoroughly rinse the shrimp and pat dry with paper towels; season with salt and pepper. Add the seasoned shrimp to the pan of vegetables and cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through. Add the coconut milk powder mixture; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.
6
Finish & plate your dish:
Rinse the cooked noodles under warm water to loosen them; drain thoroughly. Add the rinsed noodles and half the reserved cooking water to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges; season with salt and pepper to taste. Divide between 2 dishes. Garnish with the pea shoots, green top of the scallion and remaining lime wedges. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the root end of the scallion; thinly slice the white bottom and cut the green top into ¼-inch pieces. Remove and discard the collard green stems; thinly slice the leaves. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. In a bowl, whisk together the coconut milk powder and ½ cup of water until smooth.
2
Cook the noodles:
Add the noodles to the pot of boiling water and cook 4 to 6 minutes, or until just tender. Reserving ½ cup of the cooking water, thoroughly drain the cooked noodles and rinse under cool water to stop the cooking process.
3
Cook the aromatics:
While the noodles cook, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the white bottom of the scallion; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
4
Add the collard greens:
Add the collard greens and ¼ cup of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the collard greens have wilted and the water has cooked off.
5
Add the shrimp & coconut milk:
While the collard greens cook, thoroughly rinse the shrimp and pat dry with paper towels; season with salt and pepper. Add the seasoned shrimp to the pan of vegetables and cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through. Add the coconut milk powder mixture; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.
6
Finish & plate your dish:
Rinse the cooked noodles under warm water to loosen them; drain thoroughly. Add the rinsed noodles and half the reserved cooking water to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges; season with salt and pepper to taste. Divide between 2 dishes. Garnish with the pea shoots, green top of the scallion and remaining lime wedges. Enjoy!
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