Curry Coconut Shrimp Noodles with Thai Basil

Savor the harmonious blend of curry, coconut, and shrimp in these aromatic noodles, complemented by Thai basil.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 3 tablespoons red curry paste
• 1 can coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 8 ounces rice noodles
• 1 cup Thai basil leaves
• 1 lime, cut into wedges

Instructions

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the red curry paste and sauté for 1 minute until fragrant.
4. Stir in the coconut milk, fish sauce, and sugar. Bring to a simmer.
5. Add the shrimp and cook for 3-4 minutes or until shrimp turn pink and opaque.
6. Mix in the cooked noodles and toss to combine.
7. Remove from heat and stir in the Thai basil leaves.
8. Serve immediately with lime wedges on the side.

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