Reason alone to take a trip down your supermarket's international aisle.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Finely chop onion in a food processor. Heat oil in a large skillet over medium and cook onion, stirring often, until soft and starting to brown, 6–8 minutes. Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl. Pulse shrimp in processor until coarsely ground; set aside.
Step 2
Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl. Pulse shrimp in processor until coarsely ground; set aside.
Step 3
Add jalapeño and garlic to skillet along with curry powder, gochugaru, and ginger; cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until paste is slightly darkened, about 3 minutes. Add reserved shrimp and cook, stirring often, until cooked through, about 5 minutes.
Step 4
Sprinkle flour over mixture and cook, stirring, until flour is no longer visible. Add broth; bring to a boil. Reduce heat and simmer briskly, stirring occasionally, until reduced by half, 25–30 minutes.
Step 5
Meanwhile, cook noodles according to package directions; drain. Add to sauce, tossing to coat. Remove from heat; stir in citrus zest and juice. Drizzle with chili oil and top with basil and scallions.
