Curry-crusted shrimp with coconut noodles from Fine Cooking Magazine, Apr/May 2016 (page 61)

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Notes about this recipe

  • chawkins on July 27, 2016

    The curry in the crispy panko crusted shrimp provided the heat; the coconut milk and brown sugar in the broth contributed to the sweetness; the lime juice and zest in the broth and the vinegar in the noodle dressing added sourness and finally the saltiness from the fish sauce in the broth completed the Thai flavor profile. I was finishing the last of my jar of red curry and had only about 2/3 of the quantity called for and agree that a little bit more heat would have been nice. Also a great use of the basil from my garden.

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