Posted by Megan | Dinner, Global, Indian, Meat, Seafood

This dinner became a sort of hybrid dish for us. It originally called for chicken; we used shrimp. It calls for egg noodles; we used rice. It called for a shallot; we used an onion. However, despite all those changes, this still came out to be a great curry meal. I would venture to guess that this particular curry sauce would be applicable to whatever kind of meat you would like to use, with whatever kind of noodle/rice. It’s pretty darn good. Unfortunately, it’s been over a week since we made this and I don’t remember nearly enough about it. I remember being surprised at how rich the curry sauce was, despite being called “Rich Chicken Curry Sauce,” but that’s about it. For SHAME. Guess that just means we’ll have to make it again soon 🙂

Cooking Notes: As noted above, we used onions instead of shallots, shrimp instead of chicken, and rice instead of noodles.

Rice in Rich Shrimp Curry Sauce (adapted from The Kitchn; serves 2)
2 tbsp veggie oil
3 garlic cloves, roughly chopped
1 shallot, chopped (or 1 small onion)
1-3 tbsp Thai red curry paste (go for it-use 3!)
2 tbsp curry powder
1 cup coconut milk (more if you like a really creamy sauce)
1/2 cup low-sodium chicken broth (or a tsp of Better than Bouillon)
1 tsp fish sauce
1 1/2 tsp sugar
As much shrimp as you want (5-6 pieces each)
1 cup rice
Optional Garnishes
Thinly sliced shallots, raw or fried
Roasted chopped peanuts (or almonds)
Lime wedges (or a sprinkling of juice)
Chopped green onion
Pickled mustard greens
Dried chilies
Fried egg noodles

Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot/onion and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, fish sauce and sugar (chicken too, if you’re using it). Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.

Meanwhile, get rice going in a separate pot. If you’re going to fry an onions to put on top, begin to do so when there’s about 10 minutes left for the curry to simmer. Also, when there’s about 10 minutes left for the curry, add the shrimp so it cooks until pink. You don’t want to add it too early because you don’t want to overcook it. Once the curry and rice are complete, serve warm with garnishes!

Recipe: The Kitchn: Egg Noodles with Rich Chicken Curry Sauce

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