Thai Green Curry With Shrimp And Kale

• 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 (such as Thai Kitchen)
• 1 1/4 cups matchstick-cut carrots
• 1/2 cup unsalted chicken stock
• 1 (13.5-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 lime rind
• 1 1/2 teaspoons fresh lime juice

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; saute 1 minute. Stir in curry paste; saute 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.

rice noodles, olive oil, green onions, fresh garlic, fresh ginger, green curry, matchstick, light coconut milk, lacinato kale, kosher salt, shrimp, fresh cilantro, lime rind, lime juice

Taken from www.myrecipes.com/recipe/thai-curry-shrimp-kale (may not work)