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Thai style shrimp and noodles with yu choi

You will need :

  • 10 oz (285 g) shrimp, unfrozen
  • 1 lime
  • 25 g fresh ginger, chopped finely or 4 TBsp. ground ginger
  • 2 cloves garlic, chopped finely
  • 1-1/2 cup yu choi (you can substitute chinese brocoli or any leafy greens in a bind)
  • 1 bunch fresh Thai basil
  • 165 ml (slightly under 3/4 cup) coconut milk
  • 8 oz (225 g) Shanghai noodles
  • 1 TBsp. red curry paste, or to taste
  • avocado oil
  • salt & pepper, to taste
  • 3/4 cup + 2 TBsp. water
  • 2 TBsp. chopped peanuts (optional)

Preparation

  1. Trim off and discard the ends of the yu choy; roughly chop the stems and leaves.
  2. Quarter the lime.
  3. Pick the Thai basil leaves off the stems; roughly chop the leaves.
  4. In a large pan, heat a drizzle of oil on medium. Add the garlic and ginger. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add as much of the curry as you’d like (half tablespoon = medium-spicy). Cook, stirring constantly, 30 seconds to 1 minute, or until toasted and fragrant. Add the yu choy, ½ the basil and 2 tbsp of water to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the broccoli stems are crisp-tender.
  5. While the veggies cook, bring a medium pot of salted water to a boil. Add the noodles to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and transfer to the pan of cooked veggies. Stir to combine.
  6. Pat the shrimp dry with paper towel and remove the shells from the tails; season with salt and pepper. Add the shrimp, coconut milk and ¾ cup of water to the pan. Cook, stirring frequently to coat the noodles in the sauce, 4 to 5 minutes, or until the shrimp are cooked through. (Be careful not to boil the sauce, as the coconut milk may separate.) Remove from heat and stir in the juice of 2 lime wedges.
  7. Divide the finished noodles between two bowls. Garnish with the peanuts, remaining lime wedges and remainder of Thai basil. Bon appétit!

NUTRITIONAL INFO

Servings: 2 (generous servings)
Calories: 696
Total fat: 36 g
Saturated Fat: 11 g
Sodium: 651 mg
Carbs: 51 g
Fiber: 5 g
Sugar: 4 g
Proteins: 46 g

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