SMART Culinary - Lean & Plant Based Protein Recipes: Thai Curry & Mushroom Hummus

Lean & Plant Based Protein Recipes: Thai Curry & Mushroom Hummus
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Thai red curry
10 ounces thin rice noodles,
2 tablespoons sesame oil
2 pounds shrimp peeled and deveined.
Salt
Black pepper
3 tablespoons olive oil
1 onion, chopped.
3 cloves garlic, chopped.
1 red bell pepper, chopped.
2 tablespoons fresh ginger (grate)
3 tablespoons red curry paste
3 cups chicken stock
1 (13.5 ounce) can unsweetened coconut milk
1 tablespoons fish sauce
1 tablespoon brown sugar
1 lime, juiced.
freshly chopped cilantro
Toasted sesame seeds for topping
Directions:
Bring a pot of water to a boil. Add the noodles and
stir. Shut off the heat and the noodles should be
done in 4 minutes. drain and rinse with cold water.
Drizzle some sesame oil and set aside.
Season shrimp with salt and pepper.
In a large pot heat olive oil over medium heat add shrimp, cook until pink, (2 or 3 mins) about 2-3 minutes.
Remove from the pot and set aside.
Add onion, garlic, bell pepper, and ginger to the
pot. Cook until tender, for about 3-4 minutes then add
the curry paste and stir for an additional minute.
add in chicken stock, coconut milk fish sauce, brown sugar and lime juice. Place the shrimp back in the pot and let cook for an additional few minutes for flavors to come together. Place shrimp and sauce over sesame noodles then top sesame chopped cilantro and toasted sesame seeds