When you open the finished package with this dish, you will immediately envelops the exotic aroma of Thai noodle with seafood in which harmoniously combines notes of coconut, lemongrass and pasta curry. Rice noodles with shrimp and vegetables cooked together in in one package where everything is steamed in fantastically delicious juices. Soak the noodles first so that it softens a little. The remaining ingredients do not require prior cooking. For all cooking will take you no more than half an hour, besides this way baking will save you from the mountains of dirty dishes. Baking tray and plates will be pure. Nutritional value of one serving: (4 total) Calories 270, total fat 8 g., saturated fat g., proteins one 9 g., carbohydrates 32 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 110 gr. rice noodle
- 4 tbsp. spinach
- 2 medium carrots, peeled and grated on a coarse grater (about 1 tbsp.)
- 0.5 tbsp. Thai Canned Coconut Milk
- 1.5 tsp thai red curry paste
- 1 tsp fish sauce
- 1 clove garlic, finely grated
- Grated zest of 1 lime and 1 tsp. lime juice + slices for filing
- 3/4 tsp brown sugar
- 450 gr large shrimp, peeled from shells and intestinal veins
- 2 stalks of lemongrass
- Special equipment: parchment paper
Recipes with similar ingredients: rice noodles, spinach, carrots, coconut milk, curry paste, fish sauce, garlic, lime, sugar brown, shrimp, lemon grass
Recipe preparation:
- Place 2 wire racks in the upper and lower third of the oven and preheat the oven to 200 ° C. Cut from parchment paper 4 40 cm long sheet. Fold each sheet in half and open as a book. Lay out sheets of parchment on 2 baking sheets (2 pieces per each).
- Put the noodles in a large bowl and fill completely with warm water. Let it brew for 5 minutes to make it softer, then drain the water well. Wipe the bowl and put the noodles back together with spinach and carrots. Set aside.
- In a medium-sized bowl, mix coconut milk, pasta curry, fish sauce, garlic, zest and lime juice and brown sugar. Add 1/4 tbsp to the noodles. coconut marinade, sprinkle 1/8 tsp. salt and pepper. Add the shrimp to the remaining marinade and mix.
- Arrange noodles and vegetables in 4 sheets of parchment, putting everything on one side of the fold. Sprinkle each serving 2 tbsp. l water. From above add shrimp and sprinkle with the remaining marinade. Cut each stem of lemongrass in 4 parts and beat off with a hammer or other heavy item. Put 2 pieces in each bundle.
- Cover with half parchment, crimping and pleating small creases along the open edge to seal tightly everything is inside. Bake until parchment swells, about 12 minutes the shrimp will be fully prepared.
- Arrange the packages on plates. Trying not to get burned with steam, gently open the paper. Throw Lemongrass. Serve with slices of lime.
