The Apartment Kitchen » curry

Chicken Dupiaza

admin — Wed, 19 May 2010 19:11:37 +0000

Have you been to Food52.com? No? But I’ve written about it before! You must not have been listening! Well, move that mouse up to the navigation bar and take a trip over there. It’s a fabulous food community made up of all kinds of great cooks who write delicious recipes.

The site is centered around it’s weekly contests, from which recipes are recognized – but there are hundreds of absolutely delectable recipes that have never entered a contest that you can peruse. My favorite thing about the site is how absolutely inspiring it is. A few nights ago, I was randomly scrolling through and found this delicious recipe. It’s a curry (of which I’ve made many before), but it’s got a tasty twist I couldn’t resist.

The curry is made with an onion puree as the base of the sauce. What? Genius! I love onions, and this curry was incredibly flavorful and ultra-simple to make. The onion flavor isn’t overpowering at all – it’s almost sweet rather than pungent. I made a few changes in my version, and it turned out lovely. Vegetarians – just switch over to vegetable broth and add tofu and you’re all set!

Chicken Dupiaza

Adapted from mtlabor on Food52.com

Served 4.

Leftover Potential: Reheats relatively well, but we had very little left!!!

4 onions, chopped

1 1/2 cups chicken broth

1 Tbsp oil

2 sticks celery, diced

2 carrots, diced

1 Tbsp grated ginger

4 cloves garlic, minced

2 tsp tumeric

4 tsp curry powder

1 tsp chili powder

1 Tbsp garam masala

2 Tbsp tomato paste

3/4 cup Greek yogurt

3 chicken breasts, cubed

chopped cilantro, as needed for garnish

1. Place half of the onions in a small pot. Cover with just enough the chicken broth, and bring to a simmer. Cook untilthe onions are very tender, 12-15 minutes. Remove the pot from the heat.

2. Puree the onion mixture until smooth. Set aside.

3. In a large pot, heat the oil over medium heat. Add remaining onions, celery, and carrots, and saute until tender, 6-8 minutes.

4. Add the ginger and garlic and saute until fragrant, about 1 minute more. Stir in the spices, and mix to combine.

5. Deglaze the pan with the tomato paste, and stir in the onion puree and Greek yogurt. Bring the mixture to a simmer.

6. Add the cubed chicken and stew until the chicken is cooked through, 12-15 minutes. Serve with rice, garnished with cilantro.

Chicken Meatballs with Coconut Curry

admin — Tue, 16 Feb 2010 21:44:58 +0000

I’ve been watching cookies get photographed at work all week. This, inevitably meant that I ate cookies all week. A lot of cookies. So when Matt mentioned curry as a dinner option this week, it had never sounded better. We make our curry with coconut milk which gives it a silky, smooth texture but it’s still soupy enough to feel rustic and comforting. The ease of meatballs and roughly diced veggies made this meal easy to assemble the day before, and just bake when I arrived home – it was a nice change of pace and was ready in a snap.

Chicken Meatballs with Coconut Curry

Served 4.
Leftover Potential: Stores well for leftovers, and also can be made ahead, refrigerated and popped in the oven when you‘re ready to eat it!

Meatballs
1 lb ground chicken
2 Tbsp soy sauce
1 Tbsp Worcestershire
3 Tbsp ketchup
2 Tbsp mustard
1 egg
1/2 cup bread crumbs
2 tsp garlic powder
salt and pepper, as needed

Coconut Curry
2 Tbsp oil
1 onion, roughly chopped
1 red bell pepper, roughly chopped
3 cloves garlic, minced
1 jalapeno, seeded, minced
1 basket mushrooms, quartered
1 container cherry tomatoes, halved
1 1/2 cups peas
2 Tbsp red curry paste
1 (14 oz) can coconut milk
salt and pepper, to taste
1/4 cup cilantro, roughly chopped

scallions, as needed for garnish

1. In a medium bowl, combine the ingredients for the meatballs until well combined (but do not overmix, or they’ll get tough).
2. Form the mixture into balls and place into a lightly greased 9 x 13″ casserole dish. (If you want them to have a crisp crust, you can sear them briefly in 1 Tbsp oil until browned on each side, about 3 minutes per side over high heat).
3. In a large pot, heat the oil over medium heat. Add the onions and peppers and saute until the onions are translucent, about 5-7 minutes.
4. Add the garlic and jalapeno and saute until fragrant, about 1 minute more.
5. Add the mushrooms and saute until they become tender, about 3-5 minutes more.
6. Stir in the tomatoes, curry paste, and coconut milk. Stir to heat through and form a smooth sauce. Season with salt, pepper, and cilantro.
7. Pour the mixture over the meatballs and bake in a 350 degree oven until the sauce is bubbly, the vegetables are tender, and the meat is cooked through, about 15-20 minutes (it will take more like 10-15 if you sear the meatballs first).

Ragada (Potato Cakes with Spicy Chickpea Sauce)

theapartmentkitchen — Wed, 30 Sep 2009 14:44:00 +0000

I used to be a slave to my favorite restaurants. Sure, I love to try new things, but I am the queen of cravings. This meant that if I went to one of my favorite eateries, I would stumble to the counter or to the table and beg for that must-have dish. I couldn’t NOT order it. Since I’ve started cooking at home, I’ve attempted to create several of my favorites (which sometimes end up even better because I can cook them how I want them).

Ragada is a dish Matt and I disocvered by accident. I was doing a restaurant review for a local newspaper, and was sent to a nearby Indian restaurant. Matt and I are Indian food junkies, but I made him promise to order new things so that I could do an accurate review. We chose Ragada (a dish with a cryptic description as “A Calcutta Favorite”). The dish was simple: pan fried spiced potato cakes with a super spicy chickpea sauce. We went back again and again for the ragada – it was so delicious.

Finally, I decided to make it at home. I feared this one wouldn’t live up to the Ragada we’d become addicted to. But, I was able to tweak it so that I even fixed my one criticism of the dish (I think it suffers from a lack of texture without panfrying the cakes until they are quite crisp and using raw garnish). I could see it on Matt’s face: I’d hit the nail on the head. Now we can be Ragada addicts from the comfort of our own home.

Ragada (Potato Cakes with Spicy Chickpea Sauce)

Serves 4.

Leftover Potential: The cakes may lose some of their crispness, but this makes a great lunch the next day.

Potato Cakes:

2 large potatoes, peeled, diced

1/2 tsp cumin

1/4 tsp coriander

1/2 tsp turmeric

1/2 tsp garam masala

salt, as needed

1/3 cup bread crumbs

oil, as needed for frying

1. Place the potatoes in a medium pot. Cover with water by 2 inches, season with salt, and bring to a boil. Cook until the potatoes are tender, about 20-30 minutes.

2. Drain the potatoes and transfer them to a large bowl. Mash them until mostly smooth.

3. Season the potatoes with spices and salt. Add the bread crumbs, and mix to combine.

4. Form the potato mixture into patties and set aside. In a large skillet, heat about 1/4″ of oil over medium heat. When the oil is hot, add the cakes and saute until they are golden brown and crisp on the outside, about 4-5 minutes per side. Remove from pan and keep warm.

Ragada

2 Tbsp oil

1 onion, diced

2 cloves garlic, minced

1 jalapeno, minced

2 tsp ginger, minced

2 Tbsp red curry paste

2 Tbsp garam masala

2 tsp turmeric

2 tsp cumin

1 tsp coriander

pinch cayenne pepper

1 cup crushed tomatoes

2 1/2 cups chickpeas, cooked (one 14 oz can works fine)

1/2 cup Greek Yogurt

2 Tbsp cilantro, roughly chopped

salt, to taste

1/2 cup red onions, minced

1/2 cup cilantro, roughly chopped

1. In a large skillet, heat the olive oil over medium heat. Add the onion and saute until translucent, about 3-4 minutes. Add the garlic, jalapeno, and ginger, and saute until fragrant, about 1 minute.

2. Add the curry paste and spices, and stir until they are slightly toasted, about 30 seconds. Add the tomatoes, and bring the mixture to a simmer. Simmer until slightly reduced and thick, about 8-10 minutes.

3. Stir in the chickpeas, yogurt, and cilantro, and stir until heated through. Season with salt.

4. Place two potato cakes onto a plate, and cover with chickpea sauce. Garnish with raw red onions and cilantro to taste.

Corn Dosas with Curried Black Beans and Corn and Cilantro Sauce

theapartmentkitchen — Tue, 15 Sep 2009 01:09:02 +0000

Being a bit of a blogging rookie, I was bit nervous to join the Daring Cooks. But at the end of the day…I look forward to cooking dinner all day long and I’m always up for a challenge – just the stuff a Daring Cook is made of!

I love Indian food. So I was delighted when the September Daring Cook’s Challenge (my first challenge!) was announced as dosas, which I love. I also loved that Debyi, the host for this month’s challenge chose a recipe that’s vegan and gluten free! I have a friend who is a vegan and the key to making delicious treats she loves is making things that are naturally vegan – like these dosas!

However, since I make Indian food a lot…I thought maybe I could try something different. Using some of my favorite spices common to Indian food, I changed the remaining ingredients slightly to make a Central American – Indian fusion dosa. Sound ridiculous? I swear it’s so good. The corn flour made a deliciously tender and flavorful dosa. The filling has the same texture and some of the great, spicy flavors of the original chickpea filling. And the creamy and fresh cilantro sauce cools it all down.

Corn Dosas with Curried Black Beans and Corn and Cilantro Sauce

Served 2.

Leftover Potential: The dosas can be refrigerated or frozen and reheated for later use. The filling and sauce stay well, refrigerated, for a few days.

Dosa Pancakes

1 cup corn flour (such as masa harina)

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp curry powder

1/2 cup soy milk

3/4 cup vegetable broth

1. Combine the dry ingredients in a bowl, slowly adding the soy milk and water, whisking until smooth.

2. Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed

3. Ladle a few of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes.

Curried Black Bean and Corn Filling

1 Tbsp oil

1 onion, minced

1/2 bunch scallions, thinly sliced

1 jalapeno, seeded, minced

2 cloves garlic, minced

3 Tbsp tomato paste

2 Tbsp curry paste

1 (15 oz) can black beans

1 (15 oz) can corn kernels

2 tsp cumin

2 tsp coriander

1 Tbsp tumeric

2 tsp paprika

salt and freshly ground pepper

1. Heat a large saucepan over medium to low heat. Add the onion and scallions and saute until translucent, about 3-4 minutes. Add the jalapeno and garlic and saute until fragrant, about 1 minute.

2. Add the tomato paste and curry paste, and stir to combine. Add the black beans, corn, and spices. Simmer until the mixture is heated through and thickened slightly, 6-8 minutes.

Cilantro Sauce

1 cup cilantro

1/2 bunch scallions

1 clove garlic

1/4 cup coconut milk

1 tsp cumin

salt and freshly ground pepper, to taste

1. Combine all ingredients to a smooth sauce in a food processor or blender.

Coconut Red Curry Lentils n' Rice

theapartmentkitchen — Sun, 16 Aug 2009 01:51:05 +0000

This blog is about food…but a few people have pointed out to me that the little snippets of text here and there really tie it together. Because it’s not always enough to grab a recipe and run – some of you like a little splash of real life in there too.

We had a fire at my house this week. Yes. It doesn’t get much more real than that. There is minimal damage and everyone and everything is safe (minus my bath mats, shower curtain, toilet seat and the tile in the bathroom). It happened in the middle of the night, which made it extra scary and I spent the next day recovering by ordering Chinese food. Yes…I don’t cook well (for myself) under pressure. But by the next day I had gathered my head and made something simple – a one pot meal that was fast and easy but quite comforting in it’s own right. Lentils and brown rice smothered in creamy coconut red curry. It was delicious and wonderfully spicy (great with a glass of something spritzy). You know what they say, after all, – fight fire with fire…

Coconut Red Curry Lentils n’ Rice

Served 1.

Leftover Potential: You can add any kind of veggies or meat you want to this, which makes it a great meal to make with leftovers. I’ve even made a similar meal substituting other grains: quinoa, barley, split peas, etc.

1/3 cup lentils and rice (combined

2/3 cup vegetable stock

1 Tbsp sesame oil

1 clove garlic, minced

2 tsp ginger, minced

1/2 bunch scallions, thinly sliced

1 1/2 Tbsp red curry paste

3/4 cup coconut milk

3/4 cup veggies (I used carrots, celery, cauliflower, peas, and mushrooms…but you can use anything on hand – just remember to cut them all to roughly the same size…)

cilantro, roughly chopped for garnish

scallions, minced, for garnish

1. In a small pot, bring the lentils/rice and stock to a boil. Cover, and lower the heat to a simmer. Cook until all of the liquid has evaporated. If the mixture is not done, add a little more liquid and continue to cook until they are tender. Transfer to a bowl.

2. Heat the oil in the pot over medium heat. Add the garlic, ginger, and scallions and saute until fragrant, about 1 minute. Add he curry paste, stirring to combine. Add the coconut milk, and bring the mixture pan> to a simmer.

3. Stir in the veggies, and cook over medium heat until they are tender, about 5-8 minutes. Stir in the cooked lentils and rice. Serve warm with cilantro and scallions.

I know, I know – this is so easy I probably didn’t need to post a recipe! But it is so, so good!

Curried Chicken Soup

theapartmentkitchen — Thu, 04 Jun 2009 21:44:25 +0000

I’ve been sick for a couple days. I wanted some chicken soup to warm me up, but I definitely didn’t want plain old chicken soup. I looked at what I had in my pantry (one of the beauties of making soup is using what’s on hand) and decided on a fresh and light chicken and vegetable soup with a touch of curry and coconut milk. It was the perfect pick me up that was tossed together in no time, allowing me plenty of time for a nap.

Curried Chicken Soup with Corn, Peppers, and Mushrooms

Makes about 2 quarts

Leftover Potential: As with all soup, it keeps and reheats very well. Freezing would also be a possibility.

1 Tbsp olive oil

2 shallots, minced

1/2 cup cilantro, roughly chopped

2 cloves garlic, minced

1 (15 oz) can coconut milk

5-6 cups chicken stock

2-3 Tbsp red curry paste

zest and juice of one lime

1 Tbsp olive oil

1 jalapeno, seeded, minced

1 Tbsp ginger, minced

2 scallions, very thinly sliced

1 cup mushrooms, thinly sliced

1/2 red bell pepper, thinly sliced

1 cup corn kernels

1 cup chicken, cooked, shredded

scallions, thinly sliced, for garnish

jalapenos, thinly sliced, for garnish

cilantro, roughly chopped, for garnish

avocado, thinly sliced, for garnish

lime wedges, for garnish

1. In a large pot, heat the olive oil over medium heat. Add the shallots, cilantro, and garlic. Cook until fragrant, 2-3 minutes. Add the coconut milk and chicken stock, and bring to a simmer. If a smoother broth is desired, strain this mixture, pressing the solids to release all liquid, and return the liquid to the pot. Otherwise, let the mixture continue to simmer. Add the red curry, lime zest, and juice.

2. In a saute pan, heat the oil over medium heat. Add remaining ingredients (except garnish) and cook until heated through, 3-4 minutes. Add to the broth. Simmer until the mixture has reached desired flavor, and season with salt.

3. Ladle the soup into large bowls and garnish as desired.

Panang Curry

theapartmentkitchen — Fri, 29 May 2009 13:03:27 +0000

I’m currently working on a vegetarian cookbook at work. I love eating vegetarian foods – I generally have vegetarian meals 3 or 4 times a week. It’s healthy and almost always faster, since I don’t have to wait for the protein to cook or rest. Don’t get me wrong – I am a total carnivore. But I eat meat so often that to break out of the mold occasionally just tastes good.

In another effort to shake things up, I made a new curry. If you’ve read my blog before, it may appear that I am a slave to red curry. What can I say? It’s delicious – my all time favorite. But this panang curry was silky, smooth, and delicious. I used peanut butter as the base, but grinding toasted cashews or almonds would make for an equally delicious curry. Also, you wouldn’t have to make this vegetarian – toss in some cubed pork or chicken if you like. Because I’m a spice fiend, I finished by curry with a little sriracha, but the chili paste makes it nice and warm without any additions.

Panang Curry

Served 1.
Leftover Potential: Reheats well and lasts for a few days in the refrigerator, making it a great lunch the next day! Made 2 meals after the initial dinner.

1 Tbsp olive oil
1 shallot, minced
3 cloves garlic, minced
2 Tbsp ginger, minced
2 tsp tumeric
2 tsp cumin
2 tsp coriander
2 tsp chili paste
salt, as needed
1/4 cup peanut butter or other nuts ground to a paste
1 (14 ounce) can of coconut milk (or light coconut milk)
zest and juice of 1 lime

sriracha, as needed for additional heat (optional)

1. In a medium pot, heat the olive oil over medium heat. Add the shallot, garlic, and ginger and cook until fragrant, 1-2 minutes.
2. Season with tumeric, cumin, coriander, chili paste, and salt. Mix to combine, until the spices offer a toasty aroma, about 30 seconds.
3. Stir in the peanut butter, coconut milk, zest, and juice. Continue to stir as the mixture heats through. Serve with your favorite combination of veggies, meat, or tofu.

Lamb Kofta

theapartmentkitchen — Sun, 17 May 2009 23:44:59 +0000

I am always keeping my eye out for new and varied proteins. When I saw fresh, grass-fed ground lamb at my farmer’s market this weekend – I was sold. I don’t cook lamb often because what’s available in my regular grocery store leaves a lot to be desired. As I searched my recipe “to do” list for what to make, I found it: Kofta. Kofta is a delicious combination of meat, onions, and lots of spices. This Indian version on Kofta (variations of which can be found throughout the Middle East and South Asia) also has paneer mixed in, which makes it very tender. I love to make my own paneer – it’s quick and easy and when you make it at home, you can flavor or season it however you like. It makes a good weekend project – I made my paneer on Sunday night, and my kofta Monday night for dinner. I finished it with a tomato-curry sauce.

Lamb Kofta

Served 2.
Leftover Potential: The whole mixture will chill and reheat well for up to two days. The paneer will lose it’s freshness after 2-3 days.

Paneer
1/2 gallon whole milk
2 Tbsp lemon juice
salt, as needed

1. In a large pot, bring the milk to a boil over medium heat.
2. When the milk has come to a rolling boil, turn off the heat, and add the lemon juice. Stir to combine, and cover until large curds form (15-20 minutes).
3. Drain the mixture into a cheesecloth or paper towel lined strainer. Place the remaining curds onto a plate. Top with another plate, and weigh down with cans. Refrigerate until firm, at least 20 minutes (up to overnight). Drain any remaining liquid, season with salt and serve.

Kofta
1 Tbsp oil
1 onion, diced
2 Tbsp ginger, minced
3 cloves garlic, minced

1 pound ground lamb
1/2 cup paneer, crumbled
3 Tbsp cilantro, roughly chopped
1 tsp cumin
1 Tbsp garam masala
1 small pinch cayenne pepper
salt, as needed
pepper, as needed
1/4 cup plain yogurt
1 egg, lightly beaten
1/2 cup bread crumbs (I used whole wheat, it really complemented the flavor of the lamb)

oil, as needed for cooking

1. In a medium sauté pan, heat the oil over medium heat. Add the onions, and sauté until translucent, 3-4 minutes. Add the ginger and garlic and sauté until fragrant, about 1 minute. Transfer half of the mixture to a large mixing bowl, reserving the remainder in the pan for the sauce.
2. Add the remaining kofta ingredients to the onion, garlic, and ginger mixture. Mix well to combine. Roll the mixture into small balls, and cook in the oil in a large sauté pan over medium heat until cooked through, 6-8 minutes.

Tomato Curry Sauce
reserved onion/ginger/garlic
1 cup crushed tomatoes
1 Tbsp curry paste
2 Tbsp garam masala
1 small pinch cayenne pepper
salt, as needed
pepper, as needed

2 large orange bell peppers, chopped

1. Add the tomatoes, curry paste, garam masala, cayenne, salt and pepper to the reserved onion mixture. Stir completely to combine (be especially careful that the curry paste dissolves if it is thick) and to heat the mixture through.
2. Add the bell peppers to the pan with the kofta. Allow them to cook slightly in the juices left in the pan. Then pour the finished sauce over the entire mixture. Toss lightly to coat, and serve.

Soba Noodle Salad with Curried Chicken and Wontons

theapartmentkitchen — Mon, 11 May 2009 02:21:00 +0000

In the past I’ve talked about make-ahead meals. These can take many forms. This soba noodle salad has a long ingredient list, but is super simple to make. Plus it can be made in advance and chilled until ready to eat. It makes a great dish for summer picnics or potlucks and the flavors only intensify as it sits. Because I was eating with other people, I also made wontons. I like to make my own dough, but using store bought wrappers saves time. I love the texture of steamed wontons, but Matt likes crispy pan-fried ones, so we made both.

Soba Noodle Salad with Curried Chicken and Wontons

Served 2.
Leftover Potential: You can make just as many wontons as you need and save the rest of the filling for another use. The soba noodle salad keeps well for up to a week.

Soba Noodle Salad
1 Tbsp sesame oil
2 cloves garlic, minced
1 Tbsp ginger, minced
1/8 cup peanut butter
2 Tbsp fish sauce
1/8 cup soy sauce
3 Tbsp cilantro, chopped

1/4 package soba noodles
3 chicken breasts
salt, as needed
pepper, as needed
1-2 tsp curry powder
1 Tbsp sesame oil
1/2 cup carrots, shredded
1/2 cup snow peas, halved
1/2 cup shiitake mushrooms, thinly sliced
1 bunch scallions, thinly sliced
3 Tbsp peanuts, toasted, chopped
2 Tbsp sesame seeds, toasted, chopped

1. Heat the sesame oil in a small skillet. Add the garlic and ginger and saute until fragrant, about 1 minute. Transfer to a large bowl. Add the peanut butter, fish sauce, soy sauce, and cilantro. Mix to combine.
2. Cook the soba noodles in boiling salted water until tender, 7-9 minutes. Drain and reserve.
3. Season the chicken breasts with salt, pepper, and curry powder. Heat the oil in a medium skillet and cook the chicken until nicely browned and cooked through, 4-6 minutes. Allow the chicken to cool slightly then shred.
4. Toss the cooked noodles and chicken with the dressing. Add the carrots, snow peas, mushrooms, and scallions. Toss to combine. Add the peanuts and sesame seeds. Garnish with more cilantro if desired.

Wontons
1 Tbsp sesame oil
2 cloves garlic, minced
1 Tbsp ginger, minced
1 pound ground pork
1 cup soft tofu
1 bunch scallions, thinly sliced
3 Tbsp soy sauce
2 tsp dish sauce

wonton wrappers, as needed

1. Heat the oil in a small skillet. Add the garlic and ginger and saute until fragrant, about 1 minute. Transfer to a large bowl.
2. Add the remaining ingredients and mix to combine completely.
3. Place about 1 1/2 Tbsp of filling in the center of each wonton. Dampen the edges slightly and use your fingers to seal the wonton, gently pressing to remove any air. Repeat with remaining filling and wonton wrappers. Panfry or steam until tender, about 4-5 minutes.

Curried Pasta with Shrimp, Snap Peas, and Shiitake Mushrooms

theapartmentkitchen — Mon, 23 Mar 2009 18:36:58 +0000

I love the cling of a good sauce. The way it just perfectly, but lightly coats a noodle or provides a soft, smooth base for a piece of protein. And, of course, the flavor. A good sauce has built layers of flavor that accentuate everything else on the plate. That’s a lot of responsibility for something that is often forgotten in the background of a dish.

This simple, but incredibly tasty curry sauce has great cling – thick, but smooth in texture. It has amazing flavor – a little spicy, a little creamy, a little tart. And it’s just pretty damn good. Especially when tossed with tender rice noodles and hot shrimp. Mmm…dinner is served!

Curried Pasta with Shrimp, Snap Peas, and Shiitake Mushrooms

Served 3.
Leftover Potential: Reheats very well and the flavors continue to meld well in refrigeration. Made 1 meal after the initial dinner.

1 package lo mein noodles (or any other plain pasta)
1 Tbsp olive oil
1 onion, finely diced
3 cloves garlic, finely minced
1 cup snap peas, trimmed and cut in half
1 1/2 cup shiitakes, sliced thinly
1/2 bunch scallions, thinly sliced
3 Tbsp curry paste
1 can coconut milk
juice of 1 lime
salt, to taste
cilantro, as needed

1 Tbsp oil
1 pound shrimp, cleaned, shelled, and deveined
salt, as needed
pepper, as needed

scallions, as needed for garnish
cilantro, as needed for garnish

1. Bring a large pot of salted water to a boil. Cook the noodles until tender, about 5-6 minutes. Drain and set aside.
2. Heat the oil over medium heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant, about 1 minute. Add the snap peas, mushrooms, and scallions and saute until beginning to become tender.
3. Add the curry paste and mix in well to disperse. Add the coconut milk and bring the mixture to a simmer. Stir to make sure the curry paste is evenly dispersed. Season with fresh lime juice, salt, and cilantro. Keep warm.
4. In a large saute pan, heat the oil over medium high heat. Season the shrimp with salt and pepper. Saute until pink and cooked through, about 3-5 minutes. Set aside.
5. Add the noodles to the hot curried vegetable mixture. Toss to coat. Serve with finished shrimp, and more scallions and cilantro on top.