Thai-style shrimp curry

Ingredients:

• 220 g rice noodles
• 2 tablespoons of vegetable oil
• 1 tbsp finely chopped fresh ginger
• 3 cloves garlic, crushed
• 4 green onions, chopped
• 2 tablespoons Thai red curry paste
• 1 can (400 g) of Thai coconut milk without sugar
• 2 teaspoons fish sauce
• 1 tbsp. sugar
• 1 package (340 g) of frozen stir-fry vegetables with broccoli, carrots and peas
• 450 g large shrimp, peeled and deveined
• Fresh cilantro and lime wedges, for serving

Preparation:

1. Cook the rice noodles according to package directions. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, green onions, and a pinch of salt and cook, stirring, for 2-3 minutes. Add the curry paste and toss to coat.
2. Add coconut milk, stirring as you pour it. Add fish sauce and sugar. Add 3/4 cup water and bring to a boil. Cook, stirring occasionally, until the sauce thickens, 6-8 minutes.
3. Add the frozen vegetables to the skillet and cook, stirring, until heated through, 3-4 minutes. Add the shrimp and cook, stirring and turning occasionally, until pink, 4-6 minutes.
4. Divide the noodles among bowls. Top with shrimp curry and garnish with cilantro. Serve with lime wedges.