Summer Green Curry


By Dane Feldman

Photo by Dane Feldman.

I have made a ton of stir fry and curry throughout this past year, but what makes this dish different is the inclusion of summer vegetables. The mushrooms and Napa cabbage are from my local farmer’s market and, if your local farmer’s market has a fish vendor, you can find the shrimp there too.

What you’ll need:
1 1/2 lbs red Argentine shrimp
1/2 lb rice noodles
12 oz crimini, shiitake, and oyster mushrooms
1/2 head Napa cabbage, sliced into strips
1 cup seafood stock
1 cup baby peas
2 tbsp canola oil
1 tsp green curry paste
Cayenne pepper

Cook the noodles and reserve some of the pasta water.

In a large saute pan, heat the olive oil and add the mushrooms and cabbage. Cook for approximately 10 minutes. Stir in the shrimp and cook for two minutes per side. Then, add in the seafood stock, peas, and curry paste. Stir in cayenne pepper to taste.

When the noodles are finished cooking, add them to the pan and stir in some of the pasta water. Serve in bowls.