INGREDIENTS
½ Tbsp. coconut oil, melted
½ Cup shallots, diced
1 Tbsp. garlic, minced
½ tsp. ginger, minced.
1 tsp. corn starch
¾ Cup reduced- sodium chicken broth
¾ Cup light coconut milk
1 tsp. yellow curry powder
½ tsp. fish sauce
½ Tbsp. brown sugar
¼ tsp. salt
1 lb cooked shrimp
1 6 oz package of brown rice noodles
Cilantro, for garnish
INSTRUCTIONS
Bring a large pot of water to a boil and place the noodles in. Turn off the heat and let the noodles cook while you prepare the sauce.
In a large pan, heat ½ Tbsp. coconut oil over medium heat.
Dice the ½ cup of shallots, the garlic and the ginger and place into the pan.
Sautee until soft, about 2-3 minutes.
) Add in ½ cup of chicken stock and stir, scraping any bits off the bottom of the pan.
In a small bowl, combine 1 tsp. cornstarch with ¼ cup of chicken stock and stir until the cornstarch is completely dissolved. Add the mixture into the pan and stir until it is well combined.
Turn the heat up to medium high and bring the sauce to a rolling boil. Boil for a good minute or so.
Turn the heat down to medium/low and simmer until the sauce starts to thicken, about 2-3 minutes.
Stir in ¾ cup of coconut milk, 1 tsp. curry powder, ½ tsp. fish sauce, ½ Tbsp. brown sugar and ¼ tsp. salt.
Turn the heat up to medium/high and boil again for 2-3 minutes.
Reduce heat to medium/low and simmer until thick, 2-3 minutes.
Drain the noodles, and pour the sauce over them
Toss with the cooked shrimp and cilantro and serve.