1952 N. Damen Avenue
116 W. Hubbard Street
Curry Shrimp Rice Noodles
2 tablespoons vegetable oil
1 clove garlic, thinly sliced or grated
½ teaspoon grated ginger
½ teaspoon thinly sliced lemongrass
½ red or white onion, thinly sliced
¼ red bell pepper, thinly sliced -or- for extra heat add a small amount of thinly slice Thai chili
a couple cherry tomatoes sliced in half
a few shitake mushrooms, chopped
cilantro (to garnish)
1 tablespoon curry powder
2 ½ cups of chicken broth or stock
½ cup coconut milk
1 tablespoon Thai curry paste
2 tablespoons nam pla (fish sauce)
1 teaspoon rice wine vinegar
2 kaffir lime leaves
Pinch each of salt and pepper
8 (1/2 inch-thick) Thai eggplant slices
5 ounces dried rice noodles
8 large shrimp, peeled and deveined, with tails off
Put the oil in a large sauté pan and set over medium heat. Once the pan is hot, add the garlic, ginger, lemongrass, onion, and bell pepper and/or Thai chili and cook, stirring often, until the vegetables become soft, 4 to 5 minutes. Mix the curry powder and cook until it is well absorbed, about 1 minute. Then add the chicken broth, coconut milk, Thai curry paste, nam pla, rice wine vinegar, kaffir lime leaves, and salt and pepper. Mix well and add the eggplant and mushrooms. Simmer for 15-20 minutes, until the eggplant is tender. Remove the kaffir lime leaves and discard.
Place a large pot of water over high heat, and bring to a boil. Add the rice noodles and cook, following package instructions.
While the noodles are cooking, add the shrimp to the simmering broth. Cook for 2 to 3 minutes, or until the shrimp are cooked through.
To serve, drain the noodles and divide between 2 bowls. Top each with 4 shrimp and half the sauce and vegetables, garnish with tomatoes and cilantro.
*Or you can quickly fry thicker dried rice noodles in a pot of very hot oil.