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Thai Curry Shrimp Noodles

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    You’ll be bowled over by this delightful sweet, sour, and salty flavour profile that screams Thai street food. If available, be sure to use tamarind; it infuses the sauce with its remarkable tangy personality. You can find it at most Asian and Indian markets.

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    2 Tbsp (30 mL) tamarind pulp (or equivalent rice vinegar)1 cup (250 mL) coconut milk1 Tbsp (15 mL) fish sauce1 Tbsp (15 mL) yellow or green curry paste1 Tbsp (15 mL) coconut sugar or other raw-style sugar8 oz (225 g) wide rice noodles, preferably brown rice1 Tbsp (15 mL) coconut oil or peanut oil1 lb (450 g) organic shrimp2 garlic cloves, thinly sliced1 in (2.5 cm) piece fresh ginger, minced2 cups (500 mL) shredded green or red cabbage2 cups (500 mL) bean sprouts2 green onions, white and green parts, thinly sliced1/3 cup (80 mL) Thai basil or mint, roughly chopped1/4 cup (60 mL) unsalted roasted peanuts, chopped1 lime, sliced into wedges

    In small bowl, mash together tamarind pulp with 1/4 cup (60 mL) boiling water with fork and let sit for 10 minutes. Press mixture through a fine sieve and reserve tamarind water. Be sure to scrape bottom of sieve to get as much tamarind juice as you can.

    Place tamarind water (or rice vinegar), coconut milk, fish sauce, curry paste, and coconut sugar in blender and blend until smooth.

    Prepare noodles according to package directions. Drain and rinse well.

    Heat oil in large skillet over medium-high heat until shimmering. Add shrimp in single layer and cook without turning until underside is pink, about 3 minutes. Turn and cook until opaque throughout, about 2 minutes more. Remove from pan and add garlic and ginger; cook for 2 minutes. Add coconut milk mixture and simmer for 30 seconds, being sure to scrape any bits that have stuck to skillet bottom.

    In large bowl, toss together noodles, cabbage, bean sprouts, green onions, and basil or mint. Divide among serving bowls and top with shrimp and peanuts. Pour sauce over noodles and serve with lime wedges.

    Serves 6.

    Each serving contains: 388 calories; 21 g protein; 15 g total fat (10 g sat. fat, 0 g trans fat); 44 g total carbohydrates (6 g sugars, 3 g fibre); 498 mg sodium

    Source: "Oodles of Noodles", alive #377, March 2014

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    Thai Curry Shrimp Noodles

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