Curried Coconut Noodles with Shrimp

Ingredients

• 1 pack dry rice noodles
• 2 tablespoons peanut or canola oil
• 1 shallot, thinly sliced
• 2 cloves garlic, minced or grated with a Microplane
• 2 tablespoons yellow curry paste
• 1 can coconut milk
• 12 large shrimp, peeled and deveined
• 2 small heads bok choy, trimmed and quartered
• ½ tablespoon fish sauce
• Kosher salt
• ½ cup fresh cilantro leaves
• ½ cup bean sprouts
• Lime wedges, for serving

Directions

1. Place the rice noodles in a bowl with warm water and leave them to soak for 10 minutes as you cook everything else.
2. Warm the oil in a large pot over medium-high heat until it glints. Add the shallot and cook for about 2 minutes, until it softens. Stir in the garlic and cook for about 30 seconds, just until it smells lovely, then mix in the curry paste and continue stirring for about 1 minute longer, until it blooms.
3. Pour in the coconut milk, whisk it smooth, and bring the mixture to a simmer. Let it gently bubble for 3 minutes.
4. Add the shrimp and bok choy, and cook until the shrimp turns pink and is no longer translucent, about 3 minutes. Take the pot off the heat, then stir in the noodles and fish sauce. Season with salt, scatter the cilantro and sprouts over the top, divide into bowls, and serve right away with lime wedges.