Red Curry Noodle Bowl with Spice Rubbed Shrimp | Club House for Chefs

Ingredients

• Red Curry Sauce | Serves 4
• 4 oz Thai Kitchen Red Curry Paste
• 5 cups Thai Kitchen Coconut Milk
• 1 tsps Fish sauce
• 1 each Lime, juice
• Spice Rubbed Shrimp | Serves 4
• 20 Shrimp, peeled and deveined
• 1 tbsps
• 1 tbsps Club House ® Ginger, Ground
• 1 tsps Club House ® Cayenne Pepper, Ground
• 1 1/2 tsps Kosher salt
• 2 tbsps Vegetable oil
• Noodles | Serves 4
• 1 package Lo Mien noodles dry
• Garnish | Serves 4
• 1 Jalapeño, sliced thin for garnish
• 1 Carrot, large and cut thin for garnish
• 1 sprig Cilantro
• 1 Lime, sliced into thin circles for garnish