Thai Green Curry with Shrimp and Kale

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IngredientsThai Green Curry with Shrimp and Noodles

  • 6 ounces dried rice noodles
  • 2 teaspoons olive oil
  • 1/3 cup chopped green onions
  • 1 tablespoons chopped fresh garlic
  • 1 tablespoon chopped fresh ginger
  • 2 tablespoons Thai green curry paste
  • 1 1/4 cups matchstick – cut carrots
  • 1/2 cup unsalted chicken stock
  • 1 (13 1/2 ounces) can light coconut milk
  • 6 cups packed chopped Lacinato kale (about one half bunch)
  • 1/4 teaspoon kosher salt
  • 1 pound peeled and deveined medium shrimp
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon grated lime zest
  • 1 1/2 teaspoons fresh lime juice


  1. Prepare Rice noodles according to package directions. Drain and rinse with cold water. Drain and set aside.
  2. Heat oil in a large skillet over medium-high heat. Add green onions, garlic, and ginger; sauté 1 minute. Stir in curry paste; sauté 30 seconds. Add carrots, chicken stock, and coconut milk, stirring well to combine; bring to a simmer, and cook 5 minutes.
  3. Fold in kale; sprinkle with salt.
  4. Cook 3 minutes or until kale is wilted and tender. Add shrimp; cook 3 minutes or until shrimp are done.
  5. Remove from heat; top with cilantro, lime zest, and juice. Serve over rice noodles.
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