Lacinato kale ups the green in this green curry dish, providing a delightful textural contrast to the tender rice noodles.
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
How to Make It
Prepare rice noodles according to package directions. Drain and rinse with cold water. Drain and set aside.
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.
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.
The green curry paste we have is super hot so I halved the amount listed, but otherwise stayed true to the recipe. Hubby was dubious about the kale but in the end he said it was good and we should have this again. Win/win!
Pretty straight forward curry recipe; I did use several tablespoons of the green curry paste I had on hand, as it was nearing the end of the jar and needed to be used up, and I knew it was a mild tasting paste. I added a serrano chili for heat and put siracha at the table for my chili head husband. Came together quickly and makes a lot!