Emerald Coconut Curry Noodles with Lemongrass Shrimp

Instructions

1. 1

   Cook the jasmine rice noodles according to package directions. Drain and set aside.

   ~10 min
2. 2

   Prepare the lemongrass by removing the tough outer layers and finely chopping the tender inner core, or pound it in a mortar and pestle.

   ~5 min
3. 3

   Heat vegetable oil in a wok over medium-high heat. Add the minced garlic, grated ginger, and prepared lemongrass. Stir-fry for 1 minute until fragrant.

   ~1 min
4. 4

   Add the red curry paste to the wok and stir-fry for another minute, allowing the aromas to develop.

   ~1 min
5. 5

   Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine and bring to a gentle simmer.

   ~3 min
6. 6

   Add the shrimp to the simmering sauce. Cook for 2-3 minutes, or until the shrimp are pink and cooked through.

   ~3 min
7. 7

   Stir in the fresh spinach and cook for 1-2 minutes, until wilted.

   ~2 min
8. 8

   Add the cooked rice noodles to the wok and toss gently to coat them in the curry sauce. Ensure everything is heated through.

   ~2 min
9. 9

   Stir in most of the chopped cilantro. Squeeze in the juice of half a lime.

   ~1 min
10. 10

    Serve the Emerald Coconut Curry Noodles immediately in serving bowls. Garnish with the remaining cilantro, lime wedges, and sliced Thai chili if desired.