Sweet Thai Shrimp Curry with Peanut Noodles.
You guys, I just don’t get it.
Sometimes I try to understand. Really I do, but most of the time my mind just wonders to “Oh, should I make shrimp and put it with noodles or bake cookies and stuff them with something crazy? Or wait, maybe I should make some grilled chicken and smother it in salsa and then maybe I should make some more of that homemade ice cream”
See! It is so hard to understand anything when all my brain thinks about is food.
Oh, you are probably wondering, so what the heck is she trying to understand? Or maybe you’re not and I have already bored you to death, in which case I am so sorry.
What about snowboarding? Yeah, that’s what I am trying to understand.
My family is currently all huddled downstairs watching a live webcast of this event called Superpark. Well everyone except Asher and I, we stick together. We are girls and we like warm weather, pretty neon nails and way too expensive clothing.
To keep things short and so I seriously don’t make you want to scratch your eyes out, Superpark is an invitation only pro snowboard event for kids that are, for the most part over the age of 18. Apparently it is a really big deal to get invited and not many young kids get to go. Well my 12-year old brother Red was invited along with a few of the other young Burton riders (hello Gabe and Brock) this year.
And that is about all I know.
Front double what? Back seven? Triple cork? What the what??
Yeah, that is snowboard language and I am NOT fluent in it.
At dinner last night I actually tried to ask what a triple cork was. Let’s just say people got annoyed quickly and all my brain took away from it was it’s a whole lot of spins really high in the air. After that my brain went back to thinking about summer grilling, flip-flops, ice cream and homemade lemonade.
Honestly, if I did not have my dad’s giant nose and my mom’s pointy chin I would seriously question whether my parents adopted me.
So yeah, that is my day-to-day life.
Constant snowboard talk, weird music, snowboard videos and boxes upon boxes being delivered to our door for a 12-year old who has everything and needs nothing more. I mean really the kid does not need one more snowboard and his body cannot endure four large boxes of Redbull drink. No really, I think his body is too small to be able to handle all the caffeine (to be fair, he rarely drinks these, but my older brothers do!).
Honestly you guys, even though I know nothing about snowboarding I am super proud of Red! He is doing awesome, working his butt off and most importantly have fun doing what he loves. He a crazy talented and super nice kid (ok, sometimes).
Oh my goshh!
Did I really just spend all that time talking about snowboarding and not food? Whoa, that is just not right. I need to get back to the food!
Specifically, this sweet, sticky, saucy Thai shrimp curry. Which by the way Red (or anyone other than my dad and I) would NEVER touch or even go near. It’s so good. And the best part? This whole dish takes maybe twenty-five minutes to throw together! Oh yes, that is what I am guessing you need on this Thursday that you are probably so badly wishing was Friday.
Really though, this one is simple, healthy and good. I love the sweet and sticky Thai curry sauce on the shrimp. It’s killer, just a tad spicy (you can adjust the heat to your liking) and goes perfectly with the super quick peanut noodles.
Oh and if you are not into the shrimp you can swap in diced chicken. Just brown it first before adding in the the sauce and veggies. I had to do this for the seafood haters in the house which made this more of a thirty-five minute meal for me, but only because I basically made two separate dishes. If you are wondering, I do this a lot.
Really you need to make this…..
Thai Shrimp Curry and Peanut Noodles
- 1 box brown rice noodels 8oz
- 1 cup canned coconut milk
- 1/4 cup creamy peanut butter
- 1 1/2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 3/4 teaspoon red curry paste
- 1/2 cup sweet Thai chili sauce
- 1/3 cup coconut milk
- 1 lime juiced
- 2 tablespoons red curry paste less if you don't like the heat
- 1 tablespoon peanut butter
- 1/2 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon fresh ginger grated
- 2 cloves garlic grated or minced
- 1 red bell pepper sliced
- 1 oz bag sugar snap peas 8
- 1 pound of raw deveined shrimp
- chopped peanut for garnish
- To make the peanut sauce. Combine 1 cup of canned coconut milk, 1/4 cup peanut butter, 1 tablespoon soy sauce, 1 1/2 tablespoons brown sugar and 3/4 teaspoon curry paste in a bowl or glass measuring cup. Set aside. Boil a large pot of water.
- While the water boils make the shrimp. In a large sided skillet combine the sweet Thai chili sauce, coconut milk, lime juice, red curry paste, peanut butter, soy sauce, brown sugar, ginger and garlic. Whisk to fully combine and bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. Then add the red pepper and snap peas and cook until crisp and tender, 6 minutes. Add the shrimp and cook until opaque, 3 minutes. Keep warm.
- Add the brown rice noodles to the boiling water and cook for 3 to 4 minutes. Drain and place in large bowl. Add as much of the peanut sauce to the noodles as you would like, toss well. Plate the noodles and spoon the shrimp over top. Top with chopped peanuts and cilantro if desired!
It kicks Thursday in the butt!