Malaysian Style Coconut Noodles with Shrimp from "The Gluten, Wheat & Dairy Free Cookbook"
1 small red bell pepper, seeded and diced
7 oz. bok choy, stalks thinly sliced and leaves chopped
2 large garlic cloves, chopped
1 tsp ground tumeric
2 tsp garam masala
1 tsp chili powder (optional)
1/2 cup hot vegetable stock
2 heaping tbsp smooth peanut butter
1 1/2 cups coconut milk
1 tbsp tamari
9 oz. thick rice noodles
10 oz. cooked, shelled jumbo shrimp
1 Heat the oil in a preheated wok or large, heavy bottom skillet over high heat. Add the red bell pepper, bok choy stalks, and garlic, and stir-fry for 3 minutes. Add the tumeric, garam masala, chili powder; if using, and bok choy leaves, and stir fry for an additional minute.
2 Mix the hot stock and peanut butter together in a heatproof bowl until the peanut butter has dissolved, then add to the stir-fry with the coconut milk and tamari. Cook for 5 minutes over medium heat, or until reduced and thickened.
3 Meanwhile, immerse the noodles in a bowl of just boiled water. Let stand for 4 minutes, then drain and refresh the noodles under cold running water. Add the cooked noodles and shrimp to the coconut curry and cook for an additional 2-3 minutes, stirring frequently, until heated through.
4 Serve the noodle dish sprinkled with scallions and sesame seeds.
This dish was just ok. I loved the combination of shrimp and bok choy and it had a great mix of flavors, but really needed something a little spicy added in. The sauce was also a little soupy when it was reheated. I would suggest keeping the noodles and sauce separate until just before eating, especially with the leftovers.