Curried Coconut Noodles With Shrimp Recipe

• 1 pack (3 to 4 servings) dry rice noodles
• 2 tablespoons peanut or canola oil
• 1 shallot, thinly sliced (about 1/4 cup)
• 2 cloves garlic, minced or grated with a Microplane (about 2 teaspoons)
• 2 tablespoons yellow curry paste
• 1 (13.5-oz) can coconut milk
• 12 large shrimp, peeled and deveined
• 2 small heads bok choy, trimmed and quartered
• 1/2 tablespoon fish sauce
• Kosher salt
• 1/2 cup fresh cilantro leaves
• 1/2 cup bean sprouts
• Lime wedges, for serving

1. Soak the rice noodles in a bowl of warm water for 10 minutes while you make the dish.
2. Heat the oil in a large pot over medium-high heat until shimmering. Add the shallot and cook until softened, about 2 minutes, then add the garlic and cook, stirring, until aromatic, about 30 seconds. Stir in the curry paste and cook, stirring, until fragrant, about 1 minute longer. Stir in the coconut milk, whisk to combine, and bring to a simmer. Simmer for to 3 minutes.
3. Add the shrimp and bok choy and cook until the shrimp is pink and no longer translucent, about 3 minutes. Off heat, stir in the noodles and fish sauce, season with salt, and top with the cilantro and sprouts. Divide between bowls and serve immediately with lime wedges.

pack, peanut, shallot, garlic, yellow curry, coconut milk, shrimp, choy, fish sauce, kosher salt, fresh cilantro, bean sprouts, lime wedges

Taken from www.seriouseats.com/recipes/2014/03/curried-coconut-noodles-with-shrimp-recipe.html (may not work)