Ingredients
1 large onion, cut into large pieces
2 tablespoons vegetable oil
1 small jalapeño, seeds removed if desired, coarsely chopped
3 garlic cloves
1½ pounds small shrimp, peeled, deveined
1 tablespoon curry powder
1 tablespoon gochugaru (Korean red pepper powder)
2 teaspoons finely grated peeled ginger
1 tablespoon tomato paste
1 tablespoon all-purpose flour
4 cups low-sodium chicken broth
12 ounces wide rice noodles
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
Chili oil, fresh basil leaves, and sliced scallions (for serving)
Preparation
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. 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. 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. 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.
