400mlcanned coconut milk(light or full fat, both work, choose depending on how many calories you've had that day)
5.5ozrice vermicelli VERY THIN rice noodles* (see note section) (160g)
1largered bell pepper
basil(optional but recommended)
coriander(optional but recommended)
(if you are a slow veggie slicer then start by washing and thinly slicing veggies before starting the cooking process otherwise, start with this step:)
Preheat large pan over medium heat.
Rince, drain and pat dry shrimps.
Add 1/2 Tbsp coconut oil to hot pan, wait until oil is hot and add shrimps. Salt and pepper and fry for 1 minute on one side, then turn and fry for another minute or until nice and orange. Remove from pan and set aside in a bowl.
Heat a large pot over medium heat. In the meantime, grate ginger with a cheese grater and peel and crush garlic.
Add 1/2 Tbsp coconut oil to the pot, wait until oil is hot and then add grated ginger, crushed garlic, and Thai curry paste. Stir fry until fragrant (about 1 minute).
Add broth and coconut milk, stir to combine, salt and pepper to taste (make it a little bit too salty, the rice noodles will absorb saltiness later) and get to a boil.
In the meantime, peel and julienne (very thinly sliced) carrot and wash and julienne bell pepper.
Add a square of rice noodles to a large bowl, add half of the julienned carrot and half of the julienned bell pepper and cooked shrimp to a bowl and pour BOILING broth over all ingredients. Repeat with the second bowl.
Let sit for 3-4 minutes, then use a fork to break noodles apart a little. Squeeze some lime juice over them.
Add a couple slices of the green part of scallion and a couple slices of red chili on top and add a string of basil and a string of coriander to the bowl.
This recipe calls for rice vermicelli - a very thin type of rice noodles - which cook perfectly fine if soaked 3-4 minutes in initially boiling broth. If your rice noodles are thicker you'll have to cook them in constantly boiling broth for a couple of minutes, i.e. add the noodles to the broth in the pot and boil, then transfer to bowl. [nutrition-label]