Thai Shrimp Curry
Ingredients
- 1 8-ounce package rice noodles
- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped fresh ginger
- 3 cloves garlic, minced
- 4 scallions, chopped
- Kosher salt
- 2 tablespoons Thai red curry paste
- 1 14-ounce can Thai unsweetened coconut milk
- 2 teaspoons fish sauce
- 1 tablespoon sugar
- 1 12-ounce bag frozen stir-fry vegetables
- 1 pound peeled and deveined large shrimp
- Fresh cilantro and lime wedges, for serving
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