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Makes 4 servings 1x
Prep | Cook
Put 2 cups water in a large pot over medium-high heat. Add the coconut milk, 1 tablespoon curry powder, 4 whole star anise, 2 bay leaves, and a generous pinch of salt.
Peel 2 cloves garlic and 1 inch ginger. Trim the chile; seed it if you like to reduce the heat. Chop them all together and add them to the pot.
Peel the sweet potatoes, halve them lengthwise, and cut them into half-moons 1/8 to 1/4 inch thick. Add them to the pot.
Bring the mixture to a boil, then reduce the heat so the liquid bubbles steadily. Cook, stirring occasionally, until the sweet potatoes are barely tender, 6 to 8 minutes.
Halve the lime.
Chop several cilantro sprigs.
When the sweet potatoes are fully tender, add the rice noodles and stir. Squeeze in the lime juice and add 3 tablespoons fish sauce and the shrimp. Cook, stirring frequently and adding a little water if the mixture looks dry, until the noodles are tender and the shrimp turn pink and cook through, 2 to 5 minutes, depending on if they were frozen.
Fish out the star anise and bay leaves. Taste and adjust the seasoning. Serve garnished with the cilantro.
— Recipe from How to Cook Everything Fast: Completely Revised and Updated
Curried Noodles with Chicken and Turnips
Use turnips instead of the sweet potatoes; peel them and cut into wedges. Substitute 4 boneless, skinless chicken thighs (about 12 ounces) for the shrimp. Chop the chicken into 1/2-inch pieces and add them to the pot along with the noodles in Step 3.
Lemongrass Noodles with Shrimp and Sweet Potatoes
Omit the bay leaves. Substitute two 3-inch pieces lemongrass stalks for the curry powder and 2 or 3 sprigs fresh basil for the star anise. Remove the lemongrass and basil before serving. Garnish with chopped basil leaves instead of the cilantro.
Curried Noodles with Pork and Daikon
Use daikon radish instead of the sweet potatoes. Instead of the shrimp, use 12 ounces boneless pork chops, cut into strips no more than 1/2 inch thick; it will take a couple minutes longer to cook in Step 3.