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Bring a large pot of salted water to boil.
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Peel ginger and slice thinkly. Slice the jalapeño into rings, discarding the stem and seeds.
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Thinly slice the scallions, being sure to remove the roots. Zest the lime then cut into 4 wedges.
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In a large pan, heat oil over medium heat. Next, add ginger, scallion, lime zest, and half the jalapeño. Cook until golden, about 7-10 minutes.
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Next, add curry paste and cook for 3-5 minutes or until it becomes caramelized. Deglaze with coconut milk, scraping the brown bits from the bottom of the pan. Cook for 5-7 more minutes.
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Cook rice noodles according to package instructions. When drained, toss with a bit of oil to prevent them sticking together as they cool.
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Season shrimp then add to curry. Cook for 2-3 minutes or until opaque and cooked through. Add juice from 2 lime wedges. Remove curry from the heat and allow the flavors to continue to infuse.
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Portion noodles into bowls and spoon the curry on top.
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Sprinkle with basil leaves, scallions, and 1 lime wedge.
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Serve and enjoy! :D