Thai Green Curry with Shrimp and Kale

Photo: Randy Mayor

Ingredients

Preparation

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 devein medium shrimp 

1/4 cup chopped fresh cilantro

1 teaspoon grated lime rind 

1 1/2 teaspoons fresh lime juice 

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

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.

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.