There's no reason why you can't make this dish with red or green curry paste if that's your preference. I recently learned that a friend hates red curry paste but loves the others, so to each one's own, right?
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
- Yield:Serves 3 to 4
- Active time: 10 minutes
- Total time:10 minutes
- 1 pack (3 to 4 servings) dry rice noodles
- 2 tablespoons peanut or canola oil
- 1 shallot, thinly sliced (about 1/4 cup)
- 2 cloves garlic, minced or grated with a Microplane (about 2 teaspoons)
- 2 tablespoons yellow curry paste
- 1 (13.5-oz) 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
Soak the rice noodles in a bowl of warm water for 10 minutes while you make the dish.
Heat the oil in a large pot over medium-high heat until shimmering. Add the shallot and cook until softened, about 2 minutes, then add the garlic and cook, stirring, until aromatic, about 30 seconds. Stir in the curry paste and cook, stirring, until fragrant, about 1 minute longer. Stir in the coconut milk, whisk to combine, and bring to a simmer. Simmer for to 3 minutes.
Add the shrimp and bok choy and cook until the shrimp is pink and no longer translucent, about 3 minutes. Off heat, stir in the noodles and fish sauce, season with salt, and top with the cilantro and sprouts. Divide between bowls and serve immediately with lime wedges.