Recipe: Thai Coconut Shrimp and Noodles (using coconut milk, serves 2-3)

THAI COCONUT SHRIMP AND NOODLES

8 ounces noodles, uncooked*
3 tablespoons coconut oil
1 cup chopped onion
2 tablespoons seeded and chopped green chili peppers
4 cloves garlic, minced
1 tablespoon flour
1 (14 ounce) can coconut milk
2 tablespoons fish sauce
1/2 pound shrimp, peeled and deveined
2 tablespoons finely chopped fresh cilantro

Prepare the noodles according to the package directions; drain and set aside.

In a large skillet, heat the coconut oil over medium heat. Add the onion and saute for about 6 minutes, until tender. Add the green chili, garlic, and flour and continue to cook, stirring frequently, for 3 minutes.

Stir in the coconut milk and fish sauce and simmer uncovered, stirring occasionally, for about 8 minutes, until the sauce thickens.

Add the shrimp and cilantro and continue to simmer until the shrimp is cooked, 3 to 4 minutes. Remove from the heat and fold in the noodles until well coated with sauce. Serve hot.

*Traditionally rice noodles are most commonly used in Thai cooking, but you can use any type of noodle you like.

Makes 2-3 servings
Used by permission to Recipelink.com from Random House
Adapted from source: The Coconut Miracle Cookbook by Bruce Fife