Lacinato kale ups the green in this green curry dish, providing a delightful textural contrast to the tender rice noodles.
Serves 4 (serving size: 3/4 cup noodles and 1 1/2 cups curry)
1. Prepare rice noodles according to package directions. Drain and rinse with cold water. Drain and set aside.
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, 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.