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Thai-curry with shrimp and linguine

Easy Thai Curry with Shrimp and Noodles

Easy Thai Curry with Noodles tastes like my favorite Thai restaurant version but at half the price.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian, Thai
Ingredients Equipment Method

Ingredients
  

Ingredients:
  • 12 oz linguine or asian noodles
  • 1 medium zucchini or as I note you can sub in other vegetables
  • 1 medium onion sliced thin
  • 1 clove of garlic minced
  • 1 to 2 tablespoons of Maesri green curry paste or another curry paste of your choice.
  • ¼ cup of fresh cilantro stems chopped
  • 2 to 4 tablespoons of vegetable oil I use avocado oil as it has a high heat point
  • 1 can of light coconut milk
  • 1 pound of uncooked shrimp peeled and deveined (if using tofu then chop into squares and drain liquid before adding to dish)
  • 2 limes for juice and garnish
  • A handful of fresh basil leaves Thai basil if you can find them - if not, standard basil leaves are tasty too.
  • Salt to taste
  • 1 tsp Cornstarch (optional)

Equipment

  • wok or frying pan
  • sauce pan
  • cutting board

Method
 

Instructions:
  1. Cook noodles, linguine or rice to instructions.
  2. In a large wok or frying pan saute the onion in a tablespoon of oil until translucent. Add the garlic and cook until fragrant. Remove onions and garlic from pan.
  3. Cook the curry paste and cilantro stems in oil over medium heat until very fragrant. Stir frequently. Remove and put aside with onion mixture.
  4. Add another tablespoon of oil. Saute the zucchini until bright green (you do not want zucchini to be olive green and they will cook a bit more with the sauce so keep that in mind). If using other vegetables such as carrots, then cook accordingly (carrots will take longer to cook than zucchini).
  5. Put all the cooked vegetables back in the pan. Add the coconut milk. Season with salt. Bring to a simmer and cook about 2 minutes until thickened slightly.
  6. Stir in shrimp and cook until opaque and pink
  7. If sauce seems thin, add a teaspoon of cornstarch to thicken the sauce.
  8. Remove from heat.
  9. Serve over choice of noodles, rice or linguine. Serve with lime wedges and cilantro leaves.