Dining and Cooking
Chefs’ Collections

Curry Noodles With Shrimp and Coconut

Here is a quick, zesty summer meal, easy to throw together after a day at the beach. You can use the recipe as a template, substituting chicken, tofu or vegetables for shrimp, if desired.

Ingredients

  • 12 ounces rice noodles (vermicelli)
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 6 allspice berries
  • 2 tablespoons coconut oil
  • 1 medium onion, finely diced, about 2 cups
  • 2 tablespoons finely chopped lemongrass
  • ½ teaspoon grated garlic
  • 2 teaspoons grated ginger
  • Salt and pepper
  • 1 ½ teaspoons turmeric
  • ⅛ teaspoon cayenne
  • Zest and juice of 1 lime
  • 1 teaspoon fish sauce
  • 2 cups coconut milk
  • 1 pound shrimp, peeled and deveined
  • 1 pint cherry tomatoes, halved
  • ½ cup slivered scallions
  • Cilantro, basil and mint leaves, for garnish
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      753 calories; 32 grams fat; 27 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 87 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 32 grams protein; 182 milligrams cholesterol; 520 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Cook rice noodles according to package directions, then drain and rinse well with cool water. Set aside. Keep a pot of boiling water on stove for reheating noodles later.
  2. Toast coriander seeds, cumin seeds, fennel seeds and allspice berries in a dry pan over medium heat until fragrant, then grind in a spice mill or with a mortar and pestle.
  3. Put coconut oil in a wide skillet over medium heat. Add onions and cook until softened, about 5 to 8 minutes. Add lemongrass, garlic and ginger to softened onions and cook for 2 minutes more.
  4. Season with salt and pepper, then add ground coriander, cumin, fennel and allspice. Add turmeric, cayenne, lime zest and juice, fish sauce and coconut milk. Simmer gently for 5 minutes.
  5. Season shrimp and cherry tomatoes with salt. Add to pan and cover until shrimp are cooked, 3 to 4 minutes.
  6. Dip noodles briefly in hot water to reheat, then drain and divide among bowls. Spoon shrimp, tomatoes and sauce over each serving. Sprinkle with scallions and garnish with cilantro, basil and mint leaves.
  • This sweet, sour, spicy bowl of Thai-esque curry requires a bold step into the realm of sweet wines. Not syrupy sweet but moderately so. German spätlese rieslings, with discernible residual sugar, are perfect for this dish. In the wine, sweetness is balanced by lively acidity, making every mouthful refreshing. The acidity will cut through the richness of the coconut milk, while the wine’s relatively low alcohol won’t amplify any heat from the cayenne. It’s a thrilling combination. Other options include demi-sec Vouvrays, which offer the same scintillating balance between sweetness and acidity, though the alcohol level will be higher. Off-dry whites from Alsace may also work, though these wines sometimes lack sufficient acidity to shape the sweetness. Other excellent beverages include wheat beers and cider from Normandy. ERIC ASIMOV

35 minutes

Related Posts

Dining and Cooking