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Shrimp and Coconut Curry with Rice Noodles

Claire Saffitz
  • minutes
  • Serves 4

INGREDIENTS

1 1/2

lbs Shrimp, large

10

1 bunch scallions

1/2

bunch Basil

1

3-inch knob Ginger, fresh

1

Jalapeno

1

Lime

2 13.5 ounce cans

Coconut milk, unsweetened

1

jar Green curry paste, prepared

8 oz

Rice noodles

1

Kosher salt

3 tbsp

Vegetable oil