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Quick Notes: The above photo was taken without shrimp because it’s apparently the apocalypse right now and there was no shrimp at the store. Originally this recipe belongs to Noodles and Co. originally. The recipe on their website is absolute shit, so I removed some of the harder to come by ingredients that were really doing nothing for the dish. Here’s their link, tho https://noodlesworldkitchen.tumblr.com/post/184552713374/thai-green-curry-for-the-home-chef. This is easily a great vegetarian recipe as well, but the shrimp adds to it, so I am leaving it in the recipe as it’s written.
Ingredients
- -For Stir Fry
- 1 lb package rice noodles
- 1 lb peeled deveined shrimp
- 2 heads of broccoli
- 1 large can pineapple tidbits, drained
- 2 tablespoons coconut oil
- -For Sauce
- 1/2 tablespoon coconut oil (other oil works fine, but this has a tendency to get a little oily so keep it as minimal as you can)
- 2 tablespoons grated fresh ginger
- 2 cloves of garlic, minced
- 1 15 oz can coconut milk
- 2 tablespoons seasoned rice vinegar
- 2 heaping tablespoons green curry paste
- 2 tablespoons brown sugar
- Sriracha to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons water to make a thickening agent
- -For Topping
- Chopped cilantro
- Sesame Seeds
Instructions
- Fill a large bowl with hot (not the center of the sun hot, just hot as your tap gets) water, and add your rice noodles to soak. They should soak for at least 20 minutes.
- In a large saucepan over medium-high heat, melt coconut oil for the sauce. Add garlic and ginger and saute for about 1-2 minutes.
- Add coconut milk, rice vinegar, and curry paste to the pot. Heat until simmering.
- Add brown sugar, and stir.Â
- Taste. If the heat is too your liking, move to the next step. If you're not a total bitch, then put a little Sriracha in there.Â
- Pour in cornstarch/water mixture and continue stirring until the sauce starts to thicken up. Once thickened, remove from heat and set aside.
- In large wok/gigantic frying pan (this makes http://www.justthefuckingrecipe.net/shrimp-pad-thai-with-spicy-peanut-sauce/a fuckload of stir fry, so you need a big pan to accommodate it), heat oil for stir fry over medium-high heat (almost all the way high).
- Add broccoli. Stir fry until it begins to soften, about 2-3 minutes.
- Move broccoli up onto the sides of the wok, and drop in the shrimp. Stir fry shrimp until it begins to turn pink and bring the broccoli back in from the sides, mixing it with the shrimp. Continue to saute until shrimp is fully cooked.
- Drain pineapple, and add it to the mixture.
- Pour the sauce into the wok, followed almost immediately by the noodles, which should be completely drained.
- Stir fry together until dish is warmed through.
- Remove from heat and allow to sit for at least five minutes.Â
- Plate and top with cilantro and sesame seeds.
Big fan of Thai but not huge on the Curry? Here's some Shrimp Pad Thai with Spicy Peanut Sauce
