|Red Curry Sauce|
|Thai Kitchen Red Curry Paste||4 oz|
|Thai Kitchen Coconut Milk||5 cups|
|Fish sauce||1 tsp|
|Lime, juice||1 each|
|Spice Rubbed Shrimp|
|Shrimp, peeled and deveined||20|
|Club House Cinnamon, Ground||1 tbsp|
|Club House Ginger, Ground||1 tbsp|
|Club House Cayenne Pepper, Ground||1 tsp|
|Kosher salt||1 1/2 tsp|
|Vegetable oil||2 tbsp|
|Lo Mien noodles dry||1 package|
|Jalapeño, sliced thin for garnish||1|
|Carrot, large and cut thin for garnish||1|
|Lime, sliced into thin circles for garnish||1|
This recipe was created for Club House for Chefs by: Louis Robinson, Chef Owner of Spice Florida in Tampa, FL.
For the Red Curry Sauce Start by preparing red curry sauce. Combine your curry paste, coconut milk, fish sauce and lime juice in a saucepan. Stir well to combine. Bring to a boil, and reduce to simmer. Allow to simmer while you prep the rest of your ingredients.
For the Spice Rubbed Shrimp: Season shrimp with the salt, cayenne pepper, cinnamon and ginger. Get a large nonstick skillet super-hot on your stove. Add the oil, and then the shrimp. Flip only once, after about 1-2 minutes. Cook one more minute on the other side and then remove.
For the Noodles: Cook your noodles in salted boiling water for 3 minutes and strain.
For Serving: Divide your noodles into 4 bowls. Pour red curry sauce over the noodle. Top with shrimp and garnish with carrots, jalapeno, lime and cilantro.