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Shrimp and Coconut Curry with Rice Noodles
Ingredients
  • Kosher salt
  • 1 3-inch knob fresh ginger
  • 1 jalapeño
  • 1 bunch scallions (about 10)
  • 1 lime
  • 3 tablespoons vegetable oil, divided
  • 1 4-ounce jar prepared green curry paste
  • 2 13.5-ounce cans unsweetened coconut milk
  • 8 ounces rice noodles
  • 1½ pounds large shrimp, peeled, deveined
  • ½ bunch basil
  • subheading: Equipment:
  • Measuring Spoons
  • Large Saucepan with Lid
  • Cutting Board
  • Chef's Knife
  • Medium Saucepan
  • Wooden Spoon
  • Ladle
Steps
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