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- INGREDIENTS
6 tablespoons of butter
2 kilos uncooked shrimp, peeled and separated
salt and pepper
1 tablespoon minced garlic
24 ounces small mushrooms, quartered
4-ounce jar Thai Kitchen pink curry paste
3 cans unsweetened coconut milk
8 cups hen broth
1 and 1/4 teaspoons pink pepper flakes (adjustable to style)
2 teaspoons contemporary ginger, grated
1 to 1 1/2 pints grape tomatoes, halved
6 to eight ounces skinny rice noodles
Juice of 1 and 1/2 lemons
About 1/2 cup cilantro, chopped
