Curry Noodles With Shrimp and Coconut

Name: Curry Noodles With Shrimp and Coconut
Total time: 35 min
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 12 ounces rice noodles (vermicelli); 1/2 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 1/2 teaspoon fennel seeds; 6 allspice berries; 2 tablespoons coconut oil; 1 medium onion, finely diced, about 2 cups; 2 tablespoons finely chopped lemongrass; 1/2 teaspoon grated garlic; 2 teaspoons grated ginger; Salt and pepper; 1 1/2 teaspoons turmeric; 1/8 teaspoon cayenne; Zest and juice of 1 lime; 1 teaspoon fish sauce; 2 cups coconut milk; 1 pound shrimp, peeled and deveined; 1 pint cherry tomatoes, halved; 1/2 cup slivered scallions; Cilantro, basil and mint leaves, for garnish

By David Tanis

Total Time: 35 minutes
Rating: 4(1,063)
Comments: Read comments

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.

Featured in: Summery Rice Noodles With Coconut Milk, Curry and Shrimp

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Ingredients

Yield:4 to 6 servings

12ounces rice noodles (vermicelli)
½teaspoon coriander seeds
½teaspoon cumin seeds
½teaspoon fennel seeds
6allspice berries
2tablespoons coconut oil
1medium onion, finely diced, about 2 cups
2tablespoons finely chopped lemongrass
½teaspoon grated garlic
2teaspoons grated ginger
Salt and pepper
1½teaspoons turmeric
⅛teaspoon cayenne
Zest and juice of 1 lime
1teaspoon fish sauce
2cups coconut milk
1pound shrimp, peeled and deveined
1pint cherry tomatoes, halved
½cup slivered scallions
Cilantro, basil and mint leaves, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Toast coriander seeds, cumin seeds, fennel 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.
Step 3
Put coconut oil in a wide skillet over medium heat. Add onions and cook until softened, about 5 to 8 minutes. Add lemongrass, garlic and ginger to softened onions and cook for 2 minutes more.
Step 4
Season with salt and pepper, then add ground coriander, cumin, fennel and allspice. Add turmeric, cayenne, lime zest and juice, fish sauce and coconut milk. Simmer gently for 5 minutes.
Step 5
Season shrimp and cherry tomatoes with salt. Add to pan and cover until shrimp are cooked, 3 to 4 minutes.
Step 6
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.

Tip

This sweet, sour, spicy bowl of Thai-esque curry requires a bold step into the realm of sweet wines. Not syrupy sweet but moderately so. German spätlese rieslings, with discernible residual sugar, are perfect for this dish. In the wine, sweetness is balanced by lively acidity, making every mouthful refreshing. The acidity will cut through the richness of the coconut milk, while the wine’s relatively low alcohol won’t amplify any heat from the cayenne. It’s a thrilling combination. Other options include demi-sec Vouvrays, which offer the same scintillating balance between sweetness and acidity, though the alcohol level will be higher. Off-dry whites from Alsace may also work, though these wines sometimes lack sufficient acidity to shape the sweetness. Other excellent beverages include wheat beers and cider from Normandy. ERIC ASIMOV

Ratings

4 out of 5

1,063 user ratings

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Comments

CarolP7 years ago

Lemongrass on tap: Buy stalks when you can find it. Plunk bottom of stems in water, changing water when cloudy, until roots appear and are about 2 inches long. Plant in tall pot, set in full sun, and water well. You will have lemongrass all season. If you plant in a garden, it will quickly take over a large space.

deanna7 years ago

Your advice is to cook with one pot in the summer, which I heartily endorse. Here is the method to alter the recipe to one pot instead of two.

Using a wok or deep saute pan complete step one, but dump out water after cooking noodles and keep noodles handy in the dinner bowl nearby. Follow steps through six, cooking shrimp only 3 minutes. Add noodles to sauce/shrimp and toss well heating through, 1 minute more. Be gentle or tomatoes will break down.

Declan7 years ago

This looks fantastic. I'm dubious however that the recipe can be completed in anything close to 35 minutes. Based on the ingredient list and cook times, I think even 45 would be really ambitious.

C-A8 months ago

I made this for my kids and partner. I forgot to pour in the lime juice I squeezed and even without it, this dish was flavor country! We added it in for our small second bowls. Even better! Blitz the onions for time. Beat the Lemongrass to release oils before chopping. Get a nice brown on the onions. Used Red Boat fish sauce. Added 6 peppercorns to the spice toasting but used powdered allspice. Added cilantro and mint for the finish. Only disappointment was the yield. Wish we'd X2'd it.

deb1 year ago

Good. Double all spices . Devien and take shells off shrimp!

kahyatonhsera1 year ago

This was a miss for me. I weighed 12 oz dry noodles, which ballooned into way more than 4-6 servings when hydrated. Resulted in a bland dish of mostly noodles, despite my doubling the spices, garlic, ginger, etc. Took well over an hour to make, and produced a larger number of dirty dishes than the quality of the meal deserved.

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