Shrimp and Coconut Curry with Rice Noodles

The first thing you want to do is get water boiling for your rice noodles. Fill a large saucepan three-quarters full with water and heat over high. When water starts to steam, add several large pinches of salt and cover.

Meanwhile, start to prep your other ingredients. Peel ginger with a vegetable peeler or spoon and slice as thinly as possible. Slice 1 jalapeño into thin rings and discard stem. Trim root ends from 1 bunch scallions. Starting at root end, cut white and light green parts into 1" pieces. Set aside segments and reserve dark green parts for serving. Use vegetable peeler to remove zest in strips from 1 lime, then cut lime into 4 wedges.

Heat 2 Tbsp. oil in a medium saucepan over medium. Add ginger, light parts of scallions, lime zest, and half of jalapeño. Cook, stirring often, until ginger and scallions are golden, 7–10 minutes. Season with salt.

Add 4 oz. curry paste and stir until paste starts to stick to bottom and is slightly darkened in color, about 3 minutes.

Add two 13.5-oz. coconut milk and stir to combine. Season with more salt, then reduce heat so mixture is barely simmering. Cook, stirring occasionally, until flavors are melded and curry is slightly thickened, 5–7 minutes.

Meanwhile, cook 8 oz. rice noodles in pot of boiling water according to package instructions. Drain noodles in a colander in the sink, rinse thoroughly under cold water, and shake off excess water. Drizzle with remaining 1 Tbsp. oil and toss to coat and prevent sticking.

Season 1½ lb. shrimp with salt and add to curry. Cook, stirring, until shrimp are cooked through, 2–3 minutes. Remove pot from heat and squeeze in juice from half of lime wedges.

Divide noodles among bowls, then ladle curry over noodles. Thinly slice remaining scallion greens and sprinkle over curry along with remaining jalapeño.

Pick basil sprigs and scatter over, then serve with remaining lime wedges alongside.