Rating: 3.5 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Laura Zapalowski
Recipe by Cooking Light November 2014

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice noodles according to package directions. Drain and rinse with cold water. Drain and set aside.

    Advertisement
  • 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.

Nutrition Facts

398 calories; fat 9.7g; saturated fat 4.3g; mono fat 1.8g; poly fat 0.8g; protein 20g; carbohydrates 60g; fiber 4g; cholesterol 143mg; iron 3mg; sodium 608mg; calcium 230mg.
Advertisement