Thai Red Curry

This is a recipe I have had for a while. It is from the April 2007 Real Simple Magazine. I love this recipe, it is very easy and it is fun to do your own things to it, like add carrots, or do chicken instead of shrimp, or rice instead of noodles. Word of advice, do not use low fat coconut milk with it, it needs the fat to carry flavor. Also, red curry paste is very spicy, so use with caution!

Thai Red Curry

 

12 ounces chow mein noodles or spaghetti (I do about four servings of rice instead of noodles)
1 1/2 tablespoons red curry paste
2 14-ounce cans coconut milk
1/2 cup low-sodium chicken broth
2 teaspoons grated ginger
1/2 teaspoon kosher salt
4 ounces sugar snap peas, cut in half
4 ounces shiitake mushrooms, sliced ( don't use mushrooms, we don't like them)
1 pound medium shrimp, peeled and deveined (I almost always do chicken, but this time I did shrimp)
1 cup fresh cilantro leaves

 

Cook the noodles according to the package directions.
Meanwhile, in a large saucepan, over medium-high heat, combine the curry paste, coconut milk, broth, ginger, and salt. Bring to a boil.
Add the peas, mushrooms, and shrimp. Lower the heat and simmer until the shrimp are cooked through and the vegetables are tender, about 4 minutes.
Divide the noodles and soup among individual bowls. Sprinkle with the cilantro.