KOONG KAREE W/ KELP NOODLES (Thai Curry Shrimp)
Serves 1
Directions
- 1Mix together one large egg, Nam prik pao (Thai chili paste), oyster sauce, fish sauce, soy sauce, and coconut milk (or any milk).
- 2Give it a really good mix and set aside.
- 3Add a teaspoon of oil to a pan and once it heats up, add in your sliced onions.
- 4Cook the onions for about a minute or so.
- 5Add in your raw shrimp, a teaspoon of curry powder, and garlic powder (or fresh garlic with onions).
- 6Continue to stir fry until the shrimp is mostly cooked.
- 7Add in your prepared sauce.
- 8Add about a fourth of a cup of water to your bowl to get all the sauce into the pan and loosen up the mixture.
- 9Stir to combine.
- 10Once the sauce starts to thicken, add in a handful of spinach.
- 11Sauté until the spinach starts to wilt.
- 12Add in a serving of kelp noodles (or any preferred noodles).
- 13Mix to combine and you're done.
Ingredients
- 1 large egg
- 0.5 tbs Nam prik pao (Thai chili paste)
- 0.5 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp soy sauce
- 1 tbsp coconut milk
- 1 tsp avo oil
- 8 oz wild Argentine shrimp
- 2 oz onion, sliced
- 1 tsp curry powder
- 1 tsp garlic powder
- 0.25 cup water
- 1 cup spinach
- 150 g kelp noodles
Equipment
pan
Tips
- You can use any milk if evaporated milk is not available.
- Fresh garlic can be used instead of garlic powder and added with onions.
- Any type of noodles can be used, such as glass noodles or other preferred noodles.
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