Thai Green Curry with Shrimp and Kale

Thai Green Curry with Shrimp and Kale

Yield

Serves 4 (serving size: 3/4 cup noodles and 1 1/2 cups curry)

Lacinato kale ups the green in this green curry dish, providing a delightful textural contrast to the tender rice noodles.

Ingredients

• 6 ounces dried rice noodles
• 2 teaspoons olive oil
• 1/3 cup chopped green onions
• 1 tablespoon chopped fresh garlic
• 1 tablespoon chopped fresh ginger
• 2 tablespoons Thai green curry paste (such as Thai Kitchen)
• 1 1/4 cups matchstick-cut carrots
• 1/2 cup unsalted chicken stock
• 1 (13.5-ounce) can light coconut milk
• 6 cups packed chopped Lacinato kale (about 1/2 bunch)
• 1/4 teaspoon kosher salt
• 1 pound peeled and deveined medium shrimp
• 1/4 cup chopped fresh cilantro
• 1 teaspoon grated lime rind
• 1 1/2 teaspoons fresh lime juice

Nutritional Information

How to Make It

Step 1

Prepare rice noodles according to package directions. Drain and rinse with cold water. Drain and set aside.

Step 2

Heat oil in a large skillet over medium-high heat. Add green onions, garlic, and ginger; sauté 1 minute. Stir in curry paste; sauté 30 seconds. Add carrots, chicken stock, and coconut milk, stirring well to combine; bring to a simmer, and cook 5 minutes.

Step 3

Fold in kale; sprinkle with salt. Cook 3 minutes or until kale is wilted and tender. Add shrimp; cook 3 minutes or until shrimp are done. Remove from heat; top with cilantro, lime rind, and juice. Serve over rice noodles.

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