Coconut curry shrimp noodles

Instructions

1. 01

   Bring a large pot of water to a boil. Cook 10 ounces flat rice noodles until just tender, reserve 1/2 cup cooking water, drain, and rinse only if the package directs.

2. 02

   Combine 1 can (13.5 ounces) light coconut milk, 2 tablespoons red curry paste, 1 tablespoon lime juice into a smooth sauce. Pat 1 1/4 pounds peeled and deveined large shrimp dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 145°F and is just opaque; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 1 red bell pepper, thinly sliced and 5 ounces baby spinach. Cook until crisp-tender, 4 to 6 minutes. Remove from the heat, then add the sauce, noodles, main ingredient, and enough reserved water to make the sauce glossy; toss for 1 minute.

4. 04

   Taste and adjust with the remaining salt and pepper. Divide Coconut curry shrimp noodles among four bowls and finish with 1/2 cup fresh cilantro leaves.