Ingredients
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- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/2 small yellow onion, thinly sliced (about 2 tablespoons)
- 1 tablespoon red curry paste
- 1 teaspoon fish sauce
- 1 tablespoon low sodium soy sauce*
- 1 tablespoon freshly squeezed lime juice
- 1 pound large shrimp, peeled and deveined
- 13.5 ounce can unsweetened coconut milk
- 1/2 pound cooked rice noodles
- Kosher salt, to taste
- Cilantro, chopped, for garnish
- Lime wedges, for garnish
Instructions
- Heat oil in a large nonstick skillet over medium heat. Add garlic and onion and sauté until fragrant. Add curry paste, fish sauce, soy sauce and lime juice and cook until the curry paste softens fully and coats the garlic and onion.
- Add shrimp and sauté until they are almost cooked through. Pour in coconut milk and stir. Add noodles and continue to cook, stirring occasionally, until the shrimp is fully cooked and the sauce and noodles are heated through.
- Season with salt and serve with cilantro and lime on top.
Notes
*Optional: use Gluten Free
