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!

Once you have mixed the coconut curry, pour into saucepan with the shrimp and veggies, mix thoroughly and cook for about a minute.

Garnish with any leftover lime zest and serve after letting it stand for a minute or two. Enjoy!

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