Curried Seafood And Noodles

SINGAPORE NOODLE CURRY SHRIMP

Steps:

• Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
• In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

CURRIED SEAFOOD AND NOODLES

Steps:

• Thaw and cut all seafood.
• Boil a large pot of water.
• In a small saucepan, combine rice vinegar, fish sauce, hosin sauce, curry, and garlic pepper sauce.
• Heat over medium heat until sauce is smooth. Set aside.
• Place noodles in water and let soften.
• Add oil to wok, and heat over high heat for about 3 minutes.
• Once wok is hot, add seafood, and cook until done (about 3-5 minutes).
• Drain noodles.
• Add noodles, sauce, peas, and green onions to the seafood mixture.
• Stir fry for about five minutes until ingredients are well mixed, or until the noodles are completely soft and extra liquid has been absorbed (there should be very little liquid in the bottom of the wok).
• Drain off any extra liquid in the wok and serve hot.

CURRIED SHRIMP AND NOODLE SOUP

Steps:

• In a medium saucepan, whisk curry paste over medium heat until fragrant, 1 minute. Whisk in broth and coconut milk. Add cilantro sprigs, bring to a simmer, and cover. Simmer 10 minutes (do not let boil).
• Meanwhile, cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain.
• Uncover soup and discard cilantro. Add lime zest and juice, and fish sauce. Add shrimp; simmer until just opaque, 2 to 3 minutes. Stir in noodles; cook 1 minute more. Serve soup topped with cabbage, cilantro leaves, and peanuts, with lime wedges on the side.

GREEN CURRY SHRIMP WITH NOODLES

Steps:

• Purée shallots, lemongrass, garlic, ginger, and cilantro stems in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute.
• Heat oil in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot, 8 to 10 minutes. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups, 8 to 10 minutes.
• While sauce simmers, cook noodles in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until tender, 4 to 6 minutes. Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.
• Add shrimp to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle shrimp and sauce over noodles.