Shrimp and Corn Coconut Curry with Noodles
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 -6
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Course
Main Course, Others
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Cuisine
Asian, American, International, gluten-free
Shrimp and Corn Coconut Curry with Noodles
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 12 ounces rice noodles 340g (vermicelli)
- 1 pound Shrimp 454g, peeled and deveined
- 2 corn kernels removed from the cob (or about 1 1/2-2 cups frozen corn, ears
- 1 tablespoon curry powder mild or spicy
- 2-3 tablespoons Thai red curry paste
- 2 tablespoons coconut oil or vegetable oil
- 1 onion chopped (about 2/3 cup, medium
- 3 teaspoons garlic grated (about 3 medium cloves)
- 1 tablespoon ginger grated (about a 2 inch piece, fresh
- salt
- black pepper
- lime zest and juice of 1
- 1 tablespoon fish sauce
- 1 can 14 oz coconut milk
- 1-2 tablespoons honey more or less, to taste
- 3/4 cup cilantro basil and/or mint leaves, for garnish, mixed
- 1 lime quartered, for garnish
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.
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