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.