Thai Coconut Curry Shrimp Noodle Bowls
User Reviews
5
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Total Time
35 mins
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Servings
2 to 4
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Course
Main Course
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Cuisine
Thai
Thai Coconut Curry Shrimp Noodle Bowls
Description
Thai Coconut Curry Shrimp Noodle Bowls feature shrimp quickly cooked in coconut oil, then set aside while vegetables soften with garlic, ginger, and red curry paste. The addition of both full-fat and light coconut milk creates a rich, creamy sauce that carries aromatic spices. Sugar snap peas introduce a crisp texture that contrasts nicely with the tender noodles underneath, which can vary from rice to soba or spaghetti noodles. Finished with fresh cilantro and green onion, the bowl offers layered textures and a complex, warming flavor profile.
The shrimp are cooked just until opaque to maintain juiciness and avoid toughness. Slowly building flavors in the pan with spices and aromatics ensures a well-rounded curry base. Boiling then simmering melds the coconut milk with curry paste, while the brief final cooking time with shrimp and herbs integrates all dish components.
To serve, spoon the curry over a bed of noodles to soak up the sauce, then garnish with additional fresh herbs for brightness. This hearty bowl works well for lunch or dinner when craving Southeast Asian-inspired flavors with familiar ingredients.
Ingredients
- 3 tablespoons coconut oil
- 1/2 pound Shrimp patted dry, raw, peeled, deveined
- 1/2 onion sliced, sweet
- 1/2 red bell pepper sliced
- 1/2 bell pepper sliced, orange
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic minced, cloves
- 1/2 teaspoon ginger freshly grated
- 2 tablespoons red curry paste
- 1/3 cup sugar snap peas
- 1 coconut milk 14-ounce can, full-fat
- 1 coconut milk light, canned
- 6 ounces rice noodles or soba noodles… or spaghetti!, cooked
- 3 tablespoons cilantro fresh, chopped
- 2 green onion sliced
Instructions
- Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil. Add in the shrimp and cook until opaque and pink on both sides. Sprinkle with salt and pepper Remove the shrimp and place it in a bowl off to the side.
- Add the remaining coconut oil to the pot. Stir in the onions, peppers, more salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the snap peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the shrimp and cilantro and cook for 5 minutes more.
- To serve, place a handful of rice noodles in a bowl and cover with the shrimp curry. Top with extra cilantro or green onions.
Notes
- This recipe is adapted from an easy chickpea curry base, substituting shrimp, vegetables, and noodles for protein and texture.
User Reviews
Overall Rating
5
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