SERVES 4
TOTAL TIME: 35 minutes
Be sure to use very thin rice vermicelli noodles in this recipe. To make this dish spicier, add the chile seeds. We’ve omitted the salt and pepper from this recipe because the sauce is very well seasoned.
|
8 |
ounces dried rice vermicelli |
|
2 |
tablespoons vegetable oil |
|
2 |
tablespoons green curry paste |
|
2 |
fresh Thai, serrano, or jalapeño chiles, stemmed, seeded, and minced |
|
3 |
tablespoons fish sauce |
|
1 |
tablespoon dark brown sugar |
|
2 |
(14-ounce) cans coconut milk |
|
12 |
ounces medium-large shrimp (31 to 40 per pound), peeled, deveined, and tails removed |
|
2 |
cups pineapple, cut into ½-inch pieces |
|
6 |
ounces snow peas, strings removed, halved crosswise on bias |
|
1 |
tablespoon lime juice |
|
¼ |
cup minced fresh cilantro |
1. Cover noodles with very hot tap water in large bowl and stir to separate. Let noodles soak until softened, pliable, and limp but not fully tender, about 20 minutes; drain.
2. Cook oil, curry paste, and chiles in Dutch oven over medium heat until paste begins to sizzle and no longer smells raw, about 2 minutes. Stir in fish sauce and sugar and cook for 1 minute. Stir in coconut milk and simmer until thickened, 5 to 8 minutes.
3. Gently stir in shrimp, pineapple, and snow peas, and cook until shrimp are just opaque, about 3 minutes. Stir in drained noodles and cook, tossing gently, until shrimp are cooked through and noodles are well coated, about 2 minutes. Off heat, stir in lime juice. Sprinkle with cilantro and serve.