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Thai Green Curry with Shrimp and Kale

Photo: Randy Mayor; Styling: Lindsey Lower

 

Yield

Serves 4 (serving size: 3/4 cup noodles and 1 1/2 cups curry)

Lacinato kale ups the green in this green curry dish, providing a delightful textural contrast to the tender rice noodles.

Ingredients

  • 6 ounces dried rice noodles
  • 2 teaspoons olive oil
  • 1/3 cup chopped green onions
  • 1 tablespoon chopped fresh garlic
  • 1 tablespoon chopped fresh ginger
  • 2 tablespoons Thai green curry paste (such as Thai Kitchen)
  • 1 1/4 cups matchstick-cut carrots
  • 1/2 cup unsalted chicken stock
  • 1 (13.5-ounce) can light coconut milk
  • 6 cups packed chopped Lacinato kale (about 1/2 bunch)
  • 1/4 teaspoon kosher salt
  • 1 pound peeled and deveined medium shrimp
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon grated lime rind
  • 1 1/2 teaspoons fresh lime juice

Nutrition Information

  • calories 398
  • fat 9.7 g
  • satfat 4.3 g
  • monofat 1.8 g
  • polyfat 0.8 g
  • protein 20 g
  • carbohydrate 60 g
  • fiber 4 g
  • cholesterol 143 mg
  • iron 3 mg
  • sodium 608 mg
  • calcium 230 mg

How to Make It

  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.