Thai Green Curry with Shrimp and Kale
Author: Nicole Morrissey
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 5 servings
8 oz dried rice noodles 2 tsp olive oil 1 bunch green onions, chopped 3 cloves garlic, minced 1 Tbsp fresh ginger, minced 3 Tbsp Thai green curry paste (such as Thai Kitchen) 1¼ cups carrots, matchstick-cut ½ cup unsalted chicken stock 1 (13.5 oz) can light coconut milk 1 bunch Lacinato kale, ribs removed and roughly chopped (about 10 cups, packed) ¼ tsp kosher salt 1 lb raw shrimp, peeled and deveined ½ lb raw scallops ¼ cup fresh cilantro, chopped zest of 1 lime juice of ½ fresh lime Prepare rice noodles according to package directions. Drain and rinse with cold water; set aside. Heat oil in a large skillet over medium-high heat. Once hot, 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. Fold in kale; sprinkle with salt. Cook 3 minutes or until kale is wilted and tender. Add shrimp; cook 3 minutes or until shrimp turning pink. Add scallops and cook an additional 2-3 minutes. Remove from heat; top with cilantro, lime rind, and juice. Serve over rice noodles. Serving size: ⅕ recipe Calories: 405 Fat: 9.2 Carbohydrates: 49.0 Sugar: 2.6 Sodium: 697 Fiber: 4.4 Protein: 31.8 Cholesterol: 134
Recipe by Prevention RD at https://preventionrd.com/thai-green-curry-with-shrimp-scallops-and-kale/
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