Shrimp Noodle Curry

As I'm sure I've mentioned before in this space, Regent has long our hands down favorite Thai restaurant in DC proper. The food is great, the dark wood and tinkly fountains are lovely, and - thank goodness - we can walk to it in ten minutes. Although the menu features a long list of delicious options, we always find ourselves ordering the same comfort-inducing dishes - red curry for Rory, drunken noodles with seafood for me. So when I was trying my hand at homemade Thai, I decided to mix our two favorites. (Although I admit that, having nothing but somen noodles in the house, the dish took on a decidedly Japanese accent). Do try to make it with Thai-style rice noodles if you can...or nix the noodles altogether and just serve it over rice. Rory would approve.

Drunken Curry Noodles with Shrimp
2 tbsp vegetable oil, divided
1 lb. large shrimp, shelled and deveined
2 tbsp chopped fresh ginger
3 garlic cloves, minced
4 green onions, finely sliced, white parts only (reserve a few tablespoons of chopped green tops)
2 tbsp red curry paste
1 tbsp fish sauce
1 14-oz can coconut milk
1 28-oz can whole peeled tomatoes
4 heads baby bok choy, rough chopped
Salt and pepper to taste
Handful of chopped fresh cilantro
Lime wedges

Add 1 tablespoon oil to a large pot or dutch oven over high heat. Add the shrimp and saute until almost cooked through, about 2-3 minutes. Remove shrimp; set aside. Lower heat to medium. Add the second tablespoon of oil and when hot, add the ginger, garlic and green onions and sweat for several minutes until softened and fragrant. Add curry paste, coconut milk, fish sauce, and tomatoes, along with half the tomato sauce from the can, and stir to incorporate, mashing the tomatoes as you go. Season with salt and pepper to taste, bring to a simmer, then add bok choy.

While the bok choy is cooking through, cook the noodles according to package instructions, removing 1 minute before complete cooking time. Add noodles to curry sauce, then add shrimp just before serving to finish cooking through. Serve with chopped cilantro and a squeeze of lime.

Quick Dish - Thai Noodle Salad with Shrimp and Calamari

Although the flavors in this quick dish are resolutely Thai, I’m a big fan of using kishimen noodles – a Japanese wheat noodle that’s slightly thicker and wider than udon. (I buy my kishimen at Daruma, a great little Japanese market in Bethesda that also has wonderful takeout. Check out Sietsema’s review of Daruma here). You can use whatever rice pasta you prefer; just be sure to check the cooking instructions on the package, as some noodles just need a quick soak rather than boiling.


3 garlic cloves
¼ cup sugar
¼ cup sweet chili sauce
Scant 1/3 cup fish sauce
½ cup lime juice
1 large tomato, rough chopped
½ small red onion, thinly sliced
½ cup chopped cilantro
8 oz rice noodles
1 lb medium shrimp (shelled and deveined)
1 lb calamari rings, thawed
½ cup unsalted dry roasted almond slivers
Extra cilantro for garnish

Bring a large pot of water to boil (do not add salt).

In a large bowl, add first five ingredients; stir to dissolve sugar. Toss in tomatoes, red onion and cilantro. Set aside to let flavors combine.

Add the rice noodles to the boiling water and cook until tender, about 4 minutes. Remove noodles from pot and transfer to bowl of cold water to stop cooking. Add the shrimp to the boiling water and cook just until firm, about 1 minute. Remove and transfer to a bowl of cold water. Add the calamari and cook just until firm, only about 45 seconds (be careful not to overcook – tough calamari is the worst). Transfer the calamari to the cold water bowl with the shrimp.

Drain the noodles and add them to the sauce. Add the seafood and toss to combine. Sprinkle with the slivered almonds and cilantro and serve.