Shrimp and Corn Coconut Curry with Noodles

Name: Shrimp and Corn Coconut Curry with Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 -6
Ingredients: 12 ounces rice noodles; 1 pound Shrimp; 2 ears corn; 1 tablespoon curry powder; 2-3 tablespoons Thai red curry paste; 2 tablespoons coconut or vegetable oil; 1 medium onion; 3 teaspoons garlic; 1 tablespoon fresh ginger; salt and pepper; Zest and juice of 1 lime; 1 tablespoon fish sauce; 1 can; 1-2 tablespoons honey; 3/4 cup mixed cilantro; 1 lime

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 -6
Course
Main Course, Others
Cuisine
Asian, American, International, gluten-free

Shrimp and Corn Coconut Curry with Noodles

Reese Summers

Report

This delightful recipe is easy to follow and perfect for any occasion.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

12 ounces rice noodles 340g (vermicelli)
1 pound Shrimp 454g, peeled and deveined
2 ears corn kernels removed from the cob (or about 1 1/2-2 cups frozen corn)
1 tablespoon curry powder mild or spicy
2-3 tablespoons Thai red curry paste
2 tablespoons coconut or vegetable oil
1 medium onion chopped (about 2/3 cup)
3 teaspoons garlic grated (about 3 medium cloves)
1 tablespoon fresh ginger grated (about a 2 inch piece)
salt and pepper
Zest and juice of 1 lime
1 tablespoon fish sauce
1 can 14 oz coconut milk
1-2 tablespoons honey more or less, to taste
3/4 cup mixed cilantro basil and/or mint leaves, for garnish
1 lime quartered, for garnish

Add to Shopping List

Instructions

Cook rice noodles according to package directions, then drain and rinse well with cool water. Set aside. Keep a pot of boiling water on stove for reheating noodles later.
Melt coconut oil in a wide skillet over medium heat. Add onions and cook until softened, about 5 to 8 minutes. Add curry powder, curry paste, garlic and ginger and stir everything together, cook for 2 minutes more.
Add lime zest and juice, honey, fish sauce and coconut milk. Add corn and stir to combine. Simmer gently for 5 minutes, stirring every so often until the sauce thickens slightly.
Season shrimp with salt and pepper, add to pan and simmer gently until shrimp are just cooked, 3 to 4 minutes. The shrimp should be just barely opaque where it’s thickest.
Dip noodles briefly in hot water to reheat, then drain and divide among bowls. Spoon shrimp and sauce over each serving. Garnish with cilantro, basil and mint leaves and a wedge of lime.