thai shrimp bowl.

Adapted from Good Food.
Have you ever liked something so much that you licked the bowl clean after? Well, that was us after eating this delicious Thai shrimp bowl.  The shrimp was tender and plump, the noodles were perfectly cooked and a little sticky, absorbing the flavour of the sauce, and the peanuts added wonderful texture and taste.  It didn't take long for us to polish off both bowls, and then we [embarrassingly] scraped as much of the sauce from the bowl as we could.  There is no pre-wash needed for this dish, because this recipe will make you want to clean the bowl yourself before putting it in the dishwasher!
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ingredients.
Serves 2

1 ¼ cup shrimp
1 large lime
3 tbsp peanuts
1 tbsp red curry paste*
1 ½ tbsp ginger
1 cup Shanghai noodles
3 garlic cloves
1 cup Yu Choy
1 bunch basil
2/3 cup coconut milk
Olive Oil

instructions.

  1. PREP IT. Salt a medium pot of water and bring it to a boil.  Peel and mince the ginger and the garlic, then cut off the ends of the yu choy.  Coarsely chop both the remaining yu choy and basil leaves.  Slice the lime into 4-6 slices. Coarsely chop the peanuts into crushed pieces.

  2. VEGGIE TIME.  In a pan with high edges, heat a drop of oil on medium heat, and drop in the minced garlic and ginger.  Cook for about a minute, stirring regularly.  Add in curry paste (as much or as little as you’d like), continuing to stir frequently for another minute.  Once aromatic, integrate two-thirds of the basic, all of the yu choy, and 1 tbsp of water to the mixture. Cook together for approximately 5 minutes, flavoring with salt and pepper. 
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  3. NOODLES.  As the veggies are cooking, add the noodles to the pot of boiling water.  Cook until al dente (approximately 8-10 minutes) and then drain thoroughly. 

  4. PUT IT ALL TOGETHER.  Once the noodles are well drained, add them to the pan with the vegetables.  Stir well, and add salt and pepper for flavor.  As the noodles absorb the sauce, remove the tails from the shrimp and lightly dry with a paper towel.  Add the shrimp, coconut milk, and 2/3 cup of water to the pan.  Cook for 5 minutes, stirring regularly until the shrimp are cooked through.  Once the shrimp is done and the noodles are well coated, remove the pan from heat and add the juice of 2-3 lime wedges.

    Add water in ½ tbsp. increments if you find the sauce too thick.

  5. FINISH & SERVE.  Plate the dish and finish with the basil, remaining lime wedges, and chopped peanuts.  For those who love extra heat, add a dab of the remaining curry paste on top or a drizzle of Sriracha.

    *Note: There are many great pre-made curry pastes available in store, but if you are looking to make your own, Epicurious has a delicious recipe worth trying!
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