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Shrimp--Bangkok Coconut Curry Noodle Bowls
Ingredients
- For the Coconut Curry Sauce:
- 1 tablespoon oil
- 2 shallots
- 1 tablespoon fresh ginger, minced (or a paste - I like this stuff)
- 2 tablespoons red curry paste
- 1 14-ounce can regular coconut milk
- ½ cup reduced sodium chicken or veggie broth (optional - see notes)
- 3 tablespoons sugar
- 1 tablespoon hot chili paste (sambal oelek)
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- For the Bowls:
- 4 ounces rice noodles - I use brown rice noodles but they can be hard to find - so I buy these ones
- 1 tablespoon oil
- half an onion, chopped
- 1 cup chopped broccoli florets
- 1 cup shredded carrots
- 1 cup chopped asparagus
- 1 cup shredded purple cabbage
- protein (shrimp)
- sesame seeds for topping
- limes for serving
- a handful of fresh basil for serving
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