Thai Coconut Curry With Shrimp

Thai Coconut Curry With Shrimp

This pot of noodles with Siamese food curry and sassy seafood can be made dormie and stolen to win. Fitting add cooking element, surface it up for tercet minutes, add the contents of the included homemade savour packet, and you've got a hot meal prompt.

Ingredients :


  • 8 teaspoons (40ml) high-quality chicken base, such as Better Than Bouillon
  • 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


how to make :

1.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.

2.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.

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