Flavors by Four: Coconut Curry Shrimp Noodles

1 package flat rice noodles

16-18 shrimp, deveined, cleaned

2 tablespoons canola oil

1 tablespoon minced or grated ginger

1 tablespoon coriander

2 cloves garlic, minced

1.5 teaspoon Thai red curry paste (or more if you like spicy!)

1/2 cup carrots, sliced

1/4 cup sprouts

1 can lite coconut milk

8 oz sliced shitake mushrooms

1/4 teaspoon lime zest

1 lime, juiced

1/3 cup green onions

2 tablespoons thai chili sauce

1 tablespoons soy sauce

black pepper

1 teaspoon cornstarch mixed with a little cold water

Inspired by Koco Restaurant at the El San Juan Hotel, Puerto Rico

I'm back!!!! I am super proud of Nicole and all she has done guiding Flavors by Four. Thanks to her, her mom, and the devoted fans, this has grown from a hobby, to an unbridled passion and I personally want to thank each and every person who continues to patronize this blog! And I am excited to be making another guest spot! Nicole always makes fun of me because every time we eat out, I always make the same comment which is: "Oh, I could totally make that and probably better". This time, I had to put my money where my mouth was. We had this dish at Koco, a very cool restaurant at the El San Juan, while we were on vacation. It was so good, I knew we had to give it a try once we got home. Again, thank you all so much and we hope you continue to enjoy our Flavors!- JOHN

Prepare noodles according to package direction (soak in hot water for a few minutes then drain and set aside). Meanwhile heat oil in a large saucepan over medium high heat. Saute garlic and ginger for a few minutes.

In a bowl, combine coconut milk, red curry paste, lime juice and lime zest and whisk thoroughly and set aside.

Add mushrooms, green onions, and coriander to the saucepan and cook for 2-3 minutes.

Next, add broccoli, mushrooms and carrots to the saucepan and cook for another 2 minutes. At the same time, add the coconut curry mixture to a pot and bring to medium heat.

Toss in your shrimp, pepper, soy sauce and sprouts and cook until shrimp is almost cooked through.

Once the coconut curry mixture is warm-to-hot, add your noodles and mix. If you want the coconut curry a little thick, which is the way I prefer it, add the cornstarch (with cold water) to the mixture. This should thicken it up for you!