Thai Green Curry with Shrimp and Kale
Lacinato kale ups the green in this green curry dish, providing a delightful textural contrast to the tender rice noodles.
|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|
|1 1/4 cups||matchstick-cut carrots|
|1/2 cup||unsalted chicken stock|
|1 (13 1/2-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 zest of 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; sauté 1 minute. Stir in curry paste; sauté 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.