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.