Shrimp Curry Rice Noodles

This is a conglomeration of several different red curry recipes I've tried. It's spicy, creamy, and very comforting. Whatever you do, don't use regular globe eggplants for this recipe, they have too many seeds. I usually use the thin Japanese eggplants or the small Thai eggplants.

I've also made this dish with boneless, skinless chicken thighs rather than the shrimp. Add the chicken when the broth first comes to a simmer, along with an extra 1/2 cup of chicken broth. Simmer for the full 20 minutes, turning the chicken once.

Serves 2

2 tablespoons vegetable oil
1 clove garlic, thinly sliced
1/2 teaspoon grated ginger
1/2 red onion, thinly sliced
1/2 red bell pepper, thinly sliced
1 tablespoon curry powder
1 1/2 cups chicken broth
3/4 cup coconut milk
1 tablespoon red Thai curry paste
2 tablespoons fish sauce
1 teaspoon rice vinegar
1 teaspoon grated lime zest
1 teaspoon lime juice
1 Japanese or 3 Thai egpplants, sliced into 1/2 inch thick slices
8 large shrimp, peeled and deveined
5 oz. dried rice noodles

Put the oil in a large saute pan over medium heat. Once hot, add the onion and saute until translucent. Add the garlic, ginger, and red bell pepper and stir until combined. Add the curry powder and cook until it is absorbed, about 1 minute. Add the chicken broth, coconut milk, curry paste, fish sauce, rice vinegar, lime zest, lime juice, and a pinch of salt & pepper. Mix well, then add the eggplant slices. Simmer for 15-20 minutes.

Place the noodles in boiling water and cook according to package directions.

About 2 minutes before the noodles will be done, add the shrimp to the simmering broth.

After draining the noodles, add them to the curry mixture and stir to combine. Serve immediately.