Surfing Ruined My Life

Shrimp In a Coconut Curry Over Egg Noodles

This is a bit of Thai or Malaysian cuisine and something I sort of borrowed from the college kitchen making some minor embellishments.  It makes for a very unique and elegant meal sure to empress both the eye and taste buds.  This one is definitely a bit on the expensive side.  If your on a tight budget leave out the pine nuts and okra.

Total Cost: 16.18
Feeds about 4 people

Ingredient List:

• Shrimp – 1lb
• Coconut Milk – 14 oz
• Coconut – 1/3 Cup (Shredded)
• Salt – Tablespoon
• Pepper – Teaspoon
• Garlic – 3oz (minced)
• Bay Leaves – Teaspoon (Dry, minced)
• Bamboo Shoots – 8oz (Chopped)
• Thyme  – Teaspoon
• Egg Noodles – 1lb
• Peas – 15 oz
• Leeks – 4 oz
• Okra – 12 oz
• Pine Nuts – 6 oz (roasted)
• Thai basil – ½ cup, Fresh (Chopped)
• Chili – 1 dry (minced)
• Ginger – 1 tablespoon (minced)
• Olive Oil – 1 tablespoon
• Butter – ½ tablespoon

Step 1: Cook Egg Noodles – In a large boiling pot bring water to a boil and add Egg noodles.  Stir occasionally.  Let boil for around 12-15 minutes or until noodles are soft.

Step 2: Boil Coconut Milk – Pour Coconut milk into a small sauce pot and bring to a boil.

Step 3: Cook the Shrimp – In a wok (or large frying pan) melt ½ a tablespoon of butter with 1 tablespoon of Olive Oil.  When completely dissolved add shrimp, ginger, Thai Basil, Chili, Okra, Pine nuts, Leeks, Thyme, Salt, Pepper, Peas, Bamboo Shoots and Bay Leaves.  Sauté for around ten minutes, stir constantly. Then add coconut milk and let simmer for another ten minutes.  Stir in shredded coconut.

Step 4: Put It All Together – Put egg noodles in plate and pour Shrimp and Vegetable mixture over it.  Sprinkle some shredded coconut on top and enjoy!