Tuesday, December 02, 2014

Green Curry Shimp

I can't believe it is already December!! Is anyone else addicted to going to Christmas fairs and markets, or is it just me? I am such a sucker for all those things. I checked out the Christmas market at the Museum of History (formerly Museum of Civilization) and it was so beautiful in the grand hall! I picked up some ice wine and cheese from local producers and some other goodies and presents. I also checked out the market at Landsdowne. It moved back from Brewer park to the Aberdeen Pavilion. The Ottawa Citizen had a list of all the upcoming markets and fairs so check it out if you are into that sort of thing.

This recipe is modified from Cooking Light magazine. I made it less spicy (although it was still quite spicy!)  and served it over udon noodles instead of rice noodles, but that is just my personal preference.

This dish is really flavourful and comes together fast. I feel like I say that about most of the recipes I share on here, but it is true. I appreciate meals that are simple, fast and full of flavour.

I was pleased that the recipe called for Kale as I have a lot that I want to use up before it goes bad. If you know any good kale recipes please post in the comments!  I was having a bit of a stressful day on Saturday and for me cooking is a stress reliever.  I really liked it, and was glad there were some leftovers to take for lunch. D was over for dinner and said he liked it as well.

  • 6 ounces dried rice noodles
  • 2 teaspoons olive oil 
  • 1/3 cup chopped green onions ( I omitted because I didn't have any)
  • 1 clove fresh garlic
  • 1 tablespoon chopped fresh ginger
  • 2 teaspoons Thai green curry paste (the recipe called for 2 tablespoons- use that much at your own risk)
  • 1 1/4 cups matchstick-cut carrots 
  • 1/2 cup unsalted chicken stock ( I used water and a quarter cube of chicken bouillon)
  • (13.5-ounce) can light coconut milk 
  • 6 cups packed chopped kale (about 1/2 bunch)
  • 1/4 teaspoon kosher salt
  • 1 pound peeled and deveined medium shrimp 
  • 1/4 cup chopped fresh cilantro (omitted- didn't have)
  • 1 teaspoon grated lime rind (omitted- didn't have)
  • 1 1/2 teaspoons fresh lime juice 
1. Prepare udon noddles according to package directions. I stir fried them but you can also boil them. 
2. Heat oil in a large skillet over medium-high heat. Add green onions, garlic, and ginger; sauté 1 minute. Stir in curry paste; sauté 30 seconds. Add carrots, chicken stock (or water and bouillon cube), and coconut milk, stirring well to combine; bring to a simmer, and cook 5 minutes.
3. Fold in kale; sprinkle with salt. Cook 3 minutes or until kale is wilted and tender. Add shrimp; cook 3 minutes or until shrimp are done. Remove from heat; top with cilantro, lime rind, and juice. Serve over rice noodles.


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