One Pot Thai Green Curry Noodles with Shrimp

The less dishes my boyfriend has to clean up, the better! Thus, I absolutely love one pot meals. This was my first time cooking with thai green curry, so I was a little apprehensive about how this recipe would develop. As it turns out, the thai green curry I chose to use was slightly misleading. I'm almost sure it was the brand I chose, but the flavor impact wasn't completely there. If you do end up choosing a pre-made green curry paste, you should probably add way more than 2 tablespoons. Tasting is key! If I do end up re-making this meal, I'll be sure to update you all on the green curry I choose! Either way, this was still a comforting meal!

What I used:

• Dried rice noodles
• Olive oil
• 1/2 pound of shrimp
• Chopped scallions (green onions), to taste
• Chopped garlic, to taste
• Minced ginger, to taste
• 2+ tablespoons, to taste
• 1 1/4 cup of shredded carrots
• 1/2 cup of veggie stock
• 1 can of light coconut milk
• 6 packed cups of kale
• Salt and pepper, to taste
• 1 1/2 teaspoons of lime juice

1. Prep the rice noodles according to the package instructions. 
2. Heat olive oil in a large skillet over medium heat. Add chopped scallions, garlic, and ginger. Saute for 1 minute. Stir in curry paste. 
3. Add carrots, veggie stock, and coconut milk. Stir and bring to a simmer for 5 minutes. 
4. Add kale and sprinkle salt and pepper. The kale will need to cook down for 5-10 minutes, or until tender.
5. Add shrimp and cook for 3 minutes or so. Remove from heat and top with more carrot and lime juice.