Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off

  8–12 oz, thawed if frozen $6.00
• Chicken thighs you have

  8 oz boneless skinless thighs, cut into bite-size pieces
• Kroger® Sugar Snap Peas

  6 oz, strings removed $3.99
• Asparagus you have

  8 oz, trimmed and cut into 2-inch pieces
• A Taste of Thai® Vermicelli Rice Noodles

  6 oz $3.99
• Fresh Peeled Ginger

  1 tablespoon finely grated $3.99
• Garlic

  3 cloves, minced $0.79
• Fresh Organic Lime

  1 lime, juiced, plus wedges for serving $1.50
• Organic Cilantro

  1/2 cup chopped, optional but nice $1.69
• Yellow onion

  1/2 medium, thinly sliced
• Coconut milk

  1 can, 13.5 oz
• Chicken broth or water

  1 1/2 cups
• Neutral oil

  1 tablespoon
• Curry powder

  1 1/2 tablespoons
• Ground turmeric

  1/2 teaspoon
• Brown sugar or honey

  1 teaspoon
• Soy sauce or fish sauce

  1 tablespoon, plus more to taste
• Kosher salt

  to taste

Instructions

1. Prep first: slice the onion, mince the garlic, grate the ginger, cut the chicken thighs into bite-size pieces, trim and cut the asparagus, string the snap peas, and pat the shrimp dry. Bring a kettle or pot of water to a boil for the noodles.
2. Place the rice noodles in a heatproof bowl, cover with boiling water, and soak until just tender, usually 4–6 minutes. Drain, rinse briefly with cool water, and set aside so they do not overcook.
3. Heat the oil in a large saucepan or deep skillet over medium-high heat. Season the chicken lightly with salt, then cook for 4–5 minutes, stirring occasionally, until lightly browned on the outside.
4. Add the onion, garlic, and ginger and cook for 2 minutes, until fragrant. Stir in the curry powder and turmeric for 30 seconds to bloom the spices without burning them.
5. Pour in the coconut milk, broth or water, soy sauce or fish sauce, and brown sugar or honey. Bring to a lively simmer, then reduce to medium and cook for 8–10 minutes, until the chicken is cooked through and the broth tastes rounded.
6. Add the asparagus and snap peas and simmer for 2 minutes. Add the shrimp and cook 2–3 minutes more, just until the shrimp are pink and opaque and the vegetables are bright and crisp-tender.
7. Stir in the lime juice and taste, adding more soy sauce, fish sauce, salt, or lime as needed. Divide the noodles among bowls, ladle the chicken-shrimp curry and vegetables over the top, and finish with cilantro and lime wedges.