Ingredients:
- 1 can coconut milk or cream
- 1 270 ml jar green curry sauce
- 3 tbsp soy sauce
- 2 tbsp brown sugar or 1 1/2 tbsp white
- Water or vegetable broth ( just enough so the noodles and shrimp are submerged)
- 1/2 225 g pack rice noodles, rinsed in cold water
- 1 bag large shrimp (16–20 size), raw, frozen, peeled roughly 1 lb per bag
- 1 red pepper, chopped
- 4-5 large handfuls bok choy, washed and separated
- 1 large carrot, julienned
Instructions:
- Preheat oven to 400°F. I
- In an oven-safe pan or baking dish, whisk together coconut milk, curry sauce, soy sauce, and brown sugar.
- Add noodles, shrimp, and vegetables, stirring gently to coat. If needed, add a bit of water or broth so the noodles are just submerged.
- Bake for 15–20 minutes or until noodles are tender and shrimp are opaque. Toss before serving and top with garnish of choice.