Cookish: What's for dinner?

Thai Noodle Bowl with Shrimp

*adapted from Rachael Ray Magazine

Ingredients

• 4 oz. rice noodles
• 1 can (13.5 oz.) coconut milk
• 1 tbsp. soy sauce
• 1 tbsp. thai green curry paste
• 1 lb. peeled, deveined medium shrimp, cut in half
• 1 pkg of stir-fry veggies*
  hot sauce to taste
• Salt and pepper
• Cilantro and lime wedges for garnish

DIRECTIONS:

1. Cook noodles; drain. In same pot, bring 1 cup water, coconut milk, soy sauce and curry paste to a simmer. Add veggies and shrimp and cook until shrimp are opaque and veggies are crisp-tender. I cut the shrimp in half to make them cook faster and make it seem like there are more shrimp! (but you can leave them whole if you prefer.) Season with salt and pepper and hot sauce. Divide noodles among bowls and ladle soup on top. Garnish with cilantro and lime wedges.

   *I used a package from the refrigerated section that contained broccoli slaw, sugar snap peas, carrots, and broccoli. But you can use any veggies you like.

Cookish: What's for dinner?

Shrimp over Coconut Rice

Recipe adapted from Rachael Ray Magazine

one 13.5-oz can of Lite Coconut Milk

salt and pepper

1 1/2 cups basmati or jasmine rice

1 tbs green curry paste

6-8 oz fresh or frozen sugar snap peas

10 oz frozen peas

3/4 lbs of shrimp, peeled, deveined, and cut into bite-size pieces

1 tsp rice wine vinegar or the juice of 1/2 lime

1 tsp fish sauce (optional)

Cook the rice per package directions, substituting 2/3 cup of coconut milk for an equivalent amount of water and salting the liquid (but not too much--maybe 1 tsp salt) before cooking. Once the liquid has come to a boil and you've added the rice, you can prep your other ingredients.

While the rice is cooking, put the remaining coconut milk in a medium skillet over medium-high heat. Whisk in the curry paste. Add the peas and sugar snap peas. When the mixture is hot, add the shrimp and cook until pink and firm, about 3 minutes. Add the vinegar and fish sauce. Serve over the coconut rice.