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Oven Fried Shrimp and Thai Coconut Ramen Noodle Bowl
SOUP ADDICT32Ingredients
60Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 can coconut milk (about 14 ounces, well-shaken)
- 1/2 lime (juice from)
- 1 clove garlic (minced)
- 1 Tbsp. fish sauce
- 1 Tbsp. brown sugar
- 2 tsp. Thai red curry paste
- 2 tsp. lemongrass stalks (finely minced, tough outer leaves removed, or paste)
- 1 tsp. minced fresh ginger
- 1/2 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 6 oz. shrimp (peeled, deveined, tails off, small or medium)
- salt
- pepper
- 1/4 cup sauce (Thai coconut milk, recipe above)
- 1/2 cup panko bread crumbs
- 1/2 cup cornflake crumbs (or regular bread crumbs)
- 1/4 tsp. coriander
- 1/4 tsp. chili powder
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1 Tbsp. olive oil
- 1 shallot (chopped)
- 1 clove garlic (minced)
- 1 serrano pepper (sliced, remove the seeds and ribs to reduce heat)
- 1 pasilla pepper (sliced, or use 1/2 of a small red bell pepper)
- 1 thinly sliced green onions
- sauce (Thai coconut milk, above)
- 2 pkg. ramen noodles (3 oz each)
- 1 cup vegetable stock (or chicken stock)
- 7 basil leaves (chopped, sweet, Thai, or lemon all work well)
- 1 Tbsp. cilantro (minced, plus a few sprinkles for garnish)
- 2 large kale leaves (chiffonade)
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