🍜 Thai Red Curry Noodles with Shrimp

Ingredients:

• 8 oz rice noodles
• 1 lb raw shrimp (peeled & deveined)
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1½ cups vegetable or chicken broth
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 tbsp vegetable oil
• 1 red bell pepper, thinly sliced
• 1 small zucchini, thinly sliced
• ½ cup snap peas
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• Juice of ½ lime
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Prep the noodles:
   Soak the rice noodles in warm water for about 20 minutes, or until softened but not mushy. Drain and set aside.
2. Sauté the aromatics:
   In a large skillet or wok, heat vegetable oil over medium heat. Add garlic and ginger, stirring for 1 minute. Stir in the red curry paste and let it bloom for 1 more minute, releasing its deep aroma.
3. Build the curry base:
   Slowly pour in the coconut milk, stirring constantly to blend the curry paste. Then add the broth, fish sauce, and brown sugar. Stir well and bring the mixture to a gentle simmer.
4. Add veggies & cook shrimp:
   Add the bell pepper, zucchini, and snap peas to the skillet. Let them cook for 3–4 minutes until they just begin to soften. Then, add the shrimp and cook for 3–5 minutes until pink and cooked through. Don’t overcook!
5. Toss in the noodles:
   Add the drained noodles to the curry and gently toss everything together so the noodles are well coated. Let them simmer in the sauce for 2 minutes to absorb flavor.
6. Finish & serve:
   Squeeze in fresh lime juice and taste-test the sauce. Adjust with more fish sauce, lime, or sugar if needed. Serve hot in large bowls, garnished with cilantro and extra lime wedges.