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Coconut Curry (Noodles and Company Bangkok Curry)

kept byBakerpam

Servings: 6-8
1 lb rice noodles (from your favorite Asian market)
1 cup broccoli (cut into florets)
1 cup carrots (matchstick or julienne cut)
½ cup scallions (cut on the bias)
½ cup red peppers (matchstick or julienne cut)
1 cup fresh sliced mushrooms
1 tbsp fresh ginger (peeled & chopped)
1 tbsp Thai curry paste (red or green)
1 tbsp canola oil
1 can “lite”coconut milk (from your favorite Asian market)
1 tbsp sweet soy sauce, low sodium (from your favorite Asian market)
½ cup sweet chile sauce (from your favorite Asian market)
1 tsp black sesame seeds (from your favorite Asian market)
24 shrimp (16-20 peeled & de-veined)



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