Thai Green Curry with Shrimp and Kale

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6 ounces dried rice noodles

2 teaspoons olive oil

1/3 cup chopped green onions

1 tablespoon chopped fresh garlic

1 tablespoon chopped fresh ginger

2 tablespoons Thai green curry paste (such as Thai Kitchen)

1 1/4 cups matchstick-cut carrots

1/2 cup unsalted chicken stock

1 (13.5-ounce) can light coconut milk

6 cups packed chopped Lacinato kale (about 1/2 bunch)

1/4 teaspoon kosher salt

1 pound peeled and deveined medium shrimp

1/4 cup chopped fresh cilantro

1 teaspoon grated lime rind

1 1/2 teaspoons fresh lime juice

 

Preparation

1. Prepare rice noodles according to package directions. Drain and rinse with cold water. Drain and set aside.

2. Heat oil in a large skillet over medium-high heat. 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.