Diy Thai Coconut Curry With Shrimp Instant Noodles Recipe
- 8 teaspoons (40ml) high-quality chicken base, such as
- 4 teaspoons (18g) brown sugar
- 8 teaspoons (40ml) red curry paste (see note)
- 4 teaspoons (20ml) chili-garlic sauce (more or less to taste)
- 4 teaspoons (20ml) fish sauce
- 1 cup (240ml) coconut milk
- 16 to 20 medium cooked shrimp
- 1 cup thinly sliced button or shiitake mushrooms
- 4 small nests rice noodles or precooked ramen or Italian pasta (see note)
- 1 cup thinly sliced scallions
- 1 lime, cut into 4 wedges
- Divide chicken base, sugar, curry paste, chili-garlic sauce, fish sauce, shrimp, mushrooms, coconut milk, and noodles between 4 resealable glass jars. Divide scallions and lime wedges between 4 small zipper-lock bags and seal bags, squeezing out all of the air. Tuck bags into jars and seal. Refrigerate for up to 4 days.
- When ready to serve, remove scallion packet and add boiling water to the top of the jar. Seal jar and let sit 2 minutes. Open jar, stir in scallions, squeeze with lime, and serve.
chicken base, brown sugar, red curry, chiligarlic sauce, fish sauce, coconut milk, shrimp, button, rice noodles, scallions, lime
Taken from www.seriouseats.com/recipes/2014/09/diy-thai-red-coconut-curry-shrimp-instant-noodles-ramen-recipe.html (may not work)