Coconut Rice Noodles with Shrimp and Pineapple

Experience the flavors of Thailand with this easy and exotic noodle dish that combines the sweetness of coconut and the vibrancy of green curry. While making curry from scratch can be time consuming, we’ve simplified the process by using store-bought curry paste as a base and enhancing its flavor with fresh chiles. The light and refreshing tone of the dish is complemented by succulent shrimp and the tropical notes of pineapple. To create a convenient one-pot dinner, we build the coconut-curry sauce in the pot and poach the shrimp, pineapple, and snow peas directly into the sauce. The softened rice noodles are then stirred in, along with a squeeze of lime juice and a sprinkle of cilantro for a final burst of freshness. This dish is an invitation to savor the diverse and captivating flavors of Thai cuisine. Remember, rice vermicelli noodles are essential to maintain the authenticity of this recipe. Prepare to transport your taste buds to the tropical paradise of Thai cuisine with every mouthful of this coconut green curry noodle dish.

INGREDIENTS:

• 8 ounces dried rice vermicelli
• 2 tablespoons vegetable oil
• 2 tablespoons green curry paste
• 2 Thai, serrano, or jalapeño chiles, stemmed, seeded, and minced
• 3 tablespoons fish sauce
• 1 tablespoon dark brown sugar
• 2 (14-ounce) cans of 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 the bias
• 1 tablespoon lime juice
• ¼ cup minced fresh cilantro

PREPARATIONS:

1. In a large bowl, cover the rice vermicelli with very hot tap water and stir to separate. Let the noodles soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain.
2. In a Dutch oven, cook the vegetable oil, green curry paste, and minced chiles over medium heat until the paste begins to sizzle and no longer smells raw, which takes about 2 minutes. Stir in the fish sauce and dark brown sugar and cook for an additional minute. Then, add the coconut milk and simmer until the sauce thickens, which takes about 5 to 8 minutes.
3. Gently stir in the shrimp, pineapple, and snow peas and cook until the shrimp are just opaque, approximately 3 minutes. Add the drained noodles to the pot and cook, tossing gently, until the shrimp are fully cooked and the noodles are well coated, which takes about 2 to 3 minutes. Remove the pot from heat and stir in the lime juice. Sprinkle the dish with minced cilantro and serve.

YIELD: This recipe serves 4 people.

SPECIAL INSTRUCTIONS:

• Do not substitute other types of noodles for the rice vermicelli.

TIPS:

• Adjust the spiciness of the dish by adding or reducing the amount of chiles.
• Customize the flavors by adding vegetables of your choice, such as bell peppers or carrots.
• Garnish with additional fresh cilantro leaves for a burst of freshness and visual appeal.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 530
• Fat: 36g
• Saturated fat: 28g
• Cholesterol: 143mg
• Carbohydrates: 36g
• Protein: 20g
• Fiber: 3g
• Sodium: 1250mg

Immerse yourself in the exotic flavors of Thai cuisine with this delightful coconut green curry noodle dish. By combining the sweetness of coconut milk, the aromatic green curry paste, succulent shrimp, and tropical pineapple, this recipe creates a harmonious blend of flavors that transport you to the vibrant streets of Thailand. The convenience of store-bought curry paste makes this dish accessible without compromising on taste. Poaching the shrimp, pineapple, and snow peas in the fragrant coconut-curry sauce creates a one-pot wonder that simplifies the cooking process. The addition of soft rice vermicelli noodles, a squeeze of lime juice, and a sprinkle of cilantro adds a refreshing and vibrant finish to the dish. Indulge in the captivating and diverse flavors of Thai cuisine with each forkful of this coconut green curry noodle creation.