Thai Green Curry with Shrimp and Rice Noodles

Ingredients

• about 450 g Shrimp
• about 225 g Rice Noodles
• 1 can Coconut Milk
• 2-3 tbsp Thai Green Curry Paste (Soy-Free)
• 1 can Bamboo Shoots
• 1 Bell Peppers (Red and Green)
• 1 tbsp Fish Sauce (Red Boat brand)
• 1 tsp Palm Sugar (or Brown Sugar)
• 1 tbsp Lime Juice
• 1/4 cup Thai Basil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the about 225 g Rice Noodles in a pot of boiling water for 4-6 minutes, or until tender. Drain the noodles and set aside.
2. 2Heat 1 tablespoon of neutral oil (like vegetable or canola, not listed but assumed for cooking) in a large wok or 30.48 cm skillet over medium-high heat (190.6°C / 190°C).
3. 3Add the 2-3 tbsp Thai Green Curry Paste (Soy-Free) to the hot oil and stir constantly for 1 minute until it smells fragrant.
4. 4Pour in the 1 can Coconut Milk and bring to a simmer, stirring to combine with the curry paste. Let it simmer gently for 2 minutes.
5. 5Add the about 450 g Shrimp, 1 can Bamboo Shoots (drained), and 1 Bell Peppers (cut into 2.54 cm pieces) to the simmering sauce. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
6. 6Stir in the 1 tbsp Fish Sauce (Red Boat brand), 1 tsp Palm Sugar (or Brown Sugar), and 1 tbsp Lime Juice. Cook for 1 more minute until the sugar has dissolved.
7. 7Divide the cooked about 225 g Rice Noodles among four bowls. Ladle the Thai green curry mixture over the noodles and garnish with the 1/4 cup Thai Basil leaves.

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