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Coconut Curry Shrimp with Spicy Peanut Noodles

Posted By Kelly On July 22, 2010 @ 11:36 am In Asian,Cooking,Featured Articles,Quick and Easy,Recipes,Side Dishes | 29 Comments

When I get a craving for something I want instant satisfaction.

Ask anyone who had ever accompanied me to an amusement park, waited with me in line, or sat with me while we waited for a table at a restaurant.  Patience is not one of my virtues.  In fact, I get down right testy when forced to wait against my will.   So, when a craving for a creamy Thai coconut curry hit I  knew I needed something that I could have on a plate, and subsequently in my mouth, as quickly as possible.  (My craving, by the way, can be blamed directly on my friend Leela at She Simmers.  Her site, which features lots of lovely Thai recipes and even lovelier pictures, is too yummy.  I should know better than to be looking at her site when I am hungry!)

Not only did I make a quick coconut curry sauce with plump, tender shrimp, I added to that some spicy peanut noodles that were just as speedy to make a complete meal.  From start to finish you can have this dish on your table in around 20 minutes.  The coconut curry sauce is a delicate balance between sweet, tangy, and spicy.  Coconut milk thickens the sauce and helps it cling to the shrimp, and believe  me you want that.  The egg noodles, coated with the nutty, slightly spicy peanut sauce, are a lovely compliment to the tangy shrimp.  Fancy enough for company, yet easy enough for a weeknight, you don’t even need a curry craving to enjoy this dish.

Coconut Curry Shrimp with Spicy Peanut Noodles    Serves 4

For the noodles:
1 pound fresh thin egg noodles
2 cups vegetable broth
2 tablespoons soy sauce
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1/4 cup finely diced onion
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
1/4 cup creamy peanut butter (natural preferred)
1 tablespoon Sriracha
1 tablespoon red curry paste
1 tablespoon cornstarch mixed with 2 tablespoons water

For the shrimp:
24 large (21/25) shrimp, peeled and deveined
2 tablespoons vegetable oil, divided
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1/2 cup finely chopped onion
1/2 cup coconut milk
1 tablespoon fresh lime juice
2 teaspoons sugar
1 tablespoon fish sauce
1 teaspoon red curry paste
2 teaspoons Sriracha
1/4 cup fresh cilantro, chopped

Cook the egg noodles according to the package directions.  Drain and rinse with cold water.  Set aside.

In a medium sauce pan combine the vegetable broth, soy sauce, garlic, ginger, onion, lime juice, sesame oil, peanut butter, Sriracha, and curry paste.  Whisk over medium heat until the mixture comes to a boil.  Reduce the heat to a simmer and cook, stirring often, for ten minutes.

While the sauce simmers begin the shrimp.

In a deep saute pan heat one tablespoon of the oil over medium heat until it shimmers.  Add the shrimp and cook for 30 seconds per side, or until they begin to turn pink and start to curl.  Remove from the pan and set aside.

Add the second tablespoon of oil and when it shimmers add the garlic, ginger and onion.  Cook until they start to soften and become fragrant, about one minute.  Add the coconut milk, lime juice, sugar, fish sauce, curry paste, and Sriracha and mix well.  Bring the mixture to a boil, then reduce the heat to medium-low and cook until the sauce reduces and thickens, about five minutes.

Add the shrimp back into the sauce and toss to coat.  Cook for 30 to 45 seconds, or until the shrimp are cooked through and hot, then turn off the heat.  Allow to stand for three minutes so the sauce can thicken.

To finish the peanut sauce raise the heat to medium and bring the sauce back to a boil.  Add half the cornstarch mixture and whisk until thickened, about one minute.  If you want the sauce thicker add the remaining cornstarch mixture.  (I use the full tablespoon)  Place the egg noodles in a bowl and pour the sauce over.  Toss to coat.

Garnish with the fresh cilantro.  Enjoy!

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