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2 teaspoons green curry paste
1 tablespoon brown sugar
1/2 cup matchstick-cut carrots
1/2 small onion, peeled
1 1.75-oz. pouch powdered coconut cream (or 1 cup canned coconut milk)
2 3.5-oz. pouches pre-cooked shrimp; vegetarian option: 1 12-oz. package firm tofu
1/2 lime (optional)
1/4 cup cilantro (optional)
6 oz. rice noodles or linguine
Cook noodles according to directions, drain, and set aside. Thinly slice onion, and chop tofu (if using) into 1-inch cubes. In a separate pot, combine curry, sugar, coconut powder, and 1 cup water (or canned milk) and bring to boil. Add carrots and onion, and cook (while stirring) for 3 minutes. Stir in shrimp (or tofu) and cook till heated through; serve over noodles and add lime or cilantro if desired. Serves 2.