Rice Noodles with Shrimp in Roasted Tomato Red Curry, Sautéed Asparagus and Thai Basil

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small tray, toss them with 1 teaspoon of the vegetable oil, and roast for 12 minutes until softened and lightly browned at the edges.

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   2. Meanwhile, place the shrimp in a bowl and toss with the soy sauce and finely grated lime zest. Let stand for 10 minutes.

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   3. Place the rice noodles in a large bowl and cover with the hot water, or cook them according to package directions until tender but springy. Drain, briefly rinse with water, and set aside with a few drops of oil so they do not stick.

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   4. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil and sauté the asparagus for 3 to 4 minutes until tender-crisp. Remove and set aside.

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   5. In the same wok, add the remaining tablespoon of vegetable oil. Add the shallot and cook for 2 minutes. Add the garlic and ginger and cook for 30 seconds, stirring so they do not burn.

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   6. Add the red curry paste and cook for 1 minute to release its aroma. Add the roasted tomatoes with all their juices and crush them with a spoon directly in the wok.

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   7. Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Cook over medium heat for 3 to 4 minutes, stirring, until the sauce is slightly thickened and smooth.

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   8. Add the marinated shrimp to the sauce and cook for 2 to 3 minutes until pink, firm, and fully cooked.

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   9. Return the asparagus to the wok along with the drained noodles. Toss gently for 1 to 2 minutes so the noodles absorb some of the sauce. Taste and adjust with salt if needed.

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    10. Turn off the heat and add the Thai basil and scallions. Toss once more and serve immediately.