Curry Shrimp Rice Noodles

Name: Curry Shrimp Rice Noodles
Yield: serves 2
Ingredients: 2 tablespoons vegetable oil; 1 clove garlic, thinly sliced; 1/2 teaspoon grated ginger; 1/2 red onion, thinly sliced; 1/4 red bell pepper, thinly sliced; 1 tablespoon curry powder; 2 1/2 cups chicken broth; 1/2 cup coconut milk; 1 tablespoon Thai curry paste; 2 tablespoons nam pla (fish sauce); 1 teaspoon rice wine vinegar; 2 kaffir lime leaves; Pinch each of salt and pepper; 8 (1/2-inch-thick) Thai eggplant slices; 5 ounces dried rice noodles; 8 large shrimp, peeled and deveined, with tails off

December 9, 2011

I tasted an unforgettable version of this dish on a trip to Thailand a few years ago, in the city of Chiang Mai, which is famous for its vibrant Thai curries. I love the mixture of aromatic flavors and textures here, and the way this dish is sweet, pungent, and spicy all at once. If you can find them, use Thai eggplants, which are a pale green in color, and have a nice, delicate flavor. Or you can substitute slender Chinese eggplants. This dish has a lot of ingredients but is very straightforward and easy to prepare.

Recipe notes

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