Thai Green Curry with Shrimp and Kale
Serves:
4
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Lacinato kale ups the green in this green curry dish, providing a delightful textural contrast to the tender rice noodles.
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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 |
| 1 1/4 cups | matchstick-cut carrots |
| 1/2 cup | unsalted chicken stock |
| 1 (13 1/2-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 zest of lime rind |
| 1 1/2 teaspoons | fresh lime juice |
Directions:
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.
Source: myrecipes.com
