Shrimp Coconut Curry Noodles

Tonight I made my first Thai Curry dish!  I wasn’t exactly sure what I was doing, but it turned out mighty tasty.

Key Ingredients:

• Cooked Shrimp
• Red Onion
• Light Coconut Milk
• Thai Kitchen Panang Curry Sauce
• Glass Noodles
• Coriander Powder
• Sugar
• Cayenne Pepper

1. Defrost several large shrimp in a pan with a tablespoon of olive oil and let it simmer for about three minutes. Meanwhile, boil water for your glass noodles and cut up 1/4 of a red onion or more. I only had 1/4 in the fridge!

2. Add 1/3 of a can of Light Coconut Oil to the sauce pan.

3. Add 1/4 cup of Thai Kitchen Panang Sauce (I found this sauce at Whole Foods)

4. Throw in a teaspoon or so of sugar and about a teaspoon of Coriander Powder.

5. Stir it up. When I tasted it, it didn’t have enough kick so I added in a few shakes of Cayenne Pepper.  But it all depends on how spicy you like your dishes. Let it simmer.

6. Heat up the glass noodles for 30-40 seconds, drain and toss into your pan.

You can serve as is, it’s kinda soupy or you can let it simmer on low heat for a more noodle-based dish.  I’d say for my first try, this dish was delish!

Happy Eating!

Kara