After a fun-filled and non-stop weekend on Nantucket followed by a busy work week, I needed a weekend to catch-up with myself, errands, appointments, my DVR and most importantly my sofa.
I had a Blue Apron delivery this past week and was really excited about one of the recipes they sent to me for Red Curry and Coconut Shrimp Stir-Fry. I love curry and seriously enjoy tasty spicy food and I have to say this dish did not let me down.
As with all Red Apron recipes you have to take care to follow them precisely but as always they have measured out all of the ingredients for you so you don’t have to even think about that piece of the dish making process. This is one dish I will be buying the ingredients for to make again.
- 10 Ounces Shrimp
- 7 Ounces Wide Rice Noodles
- 1 Scallion
- 1 Lime
- ½ Ounce Pea Shoots
- ½ Bunch Collard Greens
- 1 Tablespoon Red Curry Paste
- ½ Cup Coconut Milk Powder
- Heat a medium pot of salted water to boiling on high. Cut off and discard the root end of the scallion; thinly slice the white bottom and cut the green top into ¼-inch pieces. Remove and discard the collard green stems; thinly slice the leaves. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. In a bowl, whisk together the coconut milk powder and ½ cup of water until smooth.
- Add the noodles to the pot of boiling water and cook 4 to 6 minutes, or until just tender. Reserving ½ cup of the cooking water, thoroughly drain the cooked noodles and rinse under cool water to stop the cooking process.
- While the noodles cook, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the white bottom of the scallion; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
- Add the collard greens and ¼ cup of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the collard greens have wilted and the water has cooked off.
- While the collard greens cook, thoroughly rinse the shrimp and pat dry with paper towels; season with salt and pepper. Add the seasoned shrimp to the pan of vegetables and cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through. Add the coconut milk powder mixture; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.
- Rinse the cooked noodles under warm water to loosen them; drain thoroughly. Add the rinsed noodles and half the reserved cooking water to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat. Stir in thelime zest and the juice of 2 lime wedges; season with salt and pepper to taste. Divide between 2 dishes.
- Garnish with the pea shoots, green top of the scallion and remaining lime wedges.