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Thai curries are known for their delicious balance of spicy, sweet and savory flavors. Here, we’re capturing that combination in a quick stir-fry. We’re simmering crisp shrimp and tender rice noodles in a broth of red curry paste (made with red chile peppers and heady spices) and rich coconut milk, rounded out with a refreshing splash of lime juice. Springtime pea shoots make for an elegant, delicate garnish.

Ethan Mick

with Rice Noodles & Pea Shoots

Red Curry & Coconut Shrimp Stir-Fry

Shrimp

Wide Rice Noodles

Scallion

Lime

Pea Shoots

Collard Greens

Red Curry Paste

Coconut Milk Powder

Ingredients

Wash and dry the fresh produce. [Heat a medium pot of salted water to boiling on high.](#) [Cut off and discard the root end of the scallion; thinly slice the white bottom and cut the green top into ¼-inch pieces.](#) [Remove and discard the collard green stems; thinly slice the leaves.](#) [Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester).](#) Quarter the lime. In a bowl, whisk together the **coconut milk powder** and **½ cup of water** until smooth.

Prepare the ingredients:

Add the **noodles** to the pot of boiling water and cook 4 to 6 minutes, or until just tender. Reserving **½ cup of the cooking water**, thoroughly drain the cooked noodles and rinse under cool water to stop the cooking process.

Cook the noodles:

While the noodles cook, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **white bottom of the scallion**; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add **as much of the curry paste as you’d like**, depending on how spicy you’d like the dish to be; [cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.](#)

Cook the aromatics:

Add the **collard greens** and **¼ cup of water** to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the collard greens have wilted and the water has cooked off.

Add the collard greens:

While the collard greens cook, thoroughly rinse the **shrimp** and pat dry with paper towels; season with salt and pepper. Add the seasoned shrimp to the pan of vegetables and cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through. Add the **coconut milk powder mixture**; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.

Add the shrimp & coconut milk:

Rinse the **cooked noodles** under warm water to loosen them; drain thoroughly. Add the rinsed noodles and **half the reserved cooking water** to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat. Stir in the **lime zest** and **the juice of 2 lime wedges**; [season with salt and pepper to taste.](#) Divide between 2 dishes. Garnish with the **pea shoots**, **green top of the scallion** and **remaining lime wedges**. Enjoy!