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–+ servings
Coconut Curry Shrimp Noodle

Coconut Curry Shrimp Noodle Bowls for Cozy Weeknight Dinners

A delightful blend of shrimp and noodles in a comforting coconut curry sauce. Perfect for weeknight dinners!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Coconut Oil High-heat cooking fat; imparts tropical aroma.
  • 1 pound Raw Peeled and Deveined Shrimp Ensure shrimp are patted dry for better sear.
  • 1 medium Sweet Onion Caramelizes for depth of flavor.
  • 1 medium Red Bell Pepper Maintains crunch when lightly cooked.
  • 1 medium Orange Bell Pepper Extra sweetness and color.
  • 1 teaspoon Salt Adjust to taste as it’s easy to oversalt.
  • 1 teaspoon Black Pepper Use freshly ground for best flavor.
  • 3 cloves Garlic (minced) Sauté briefly to avoid bitterness.
  • 1 tablespoon Freshly Grated Ginger Grate fresh for best flavor.
  • 2 tablespoons Red Curry Paste Prepare it in oil to enhance its profile.
  • 1 cup Sugar Snap Peas Add near the end to maintain crispness.
  • 1 can Full-fat Coconut Milk Forms curry base.
  • 1 can Light Coconut Milk Both types can be used in equal parts.
For the Noodles and Garnish
  • 8 ounces Cooked Rice Noodles Absorbs sauce; forms hearty base.
  • 1/4 cup Fresh Chopped Cilantro Use just before serving to retain freshness.
  • 1/4 cup Green Onions (sliced) Add as a garnish for texture.

Equipment

  • Large Skillet

Method
 

Step by Step Instructions
  1. Heat the coconut oil in a large skillet over medium heat for about 1 minute until it melts and shimmers.
  2. Add the shrimp in a single layer and sear for about 3-4 minutes until they are opaque and pink. Season with salt and pepper.
  3. In the same skillet, add more coconut oil if needed, and cook the sweet onion, red bell pepper, and orange bell pepper for approximately 5 minutes.
  4. Stir in minced garlic, freshly grated ginger, and red curry paste, cooking continuously for another 5 minutes.
  5. Add the sugar snap peas and pour in full-fat and light coconut milk. Bring to a gentle boil, then reduce heat and simmer for about 5 minutes.
  6. Return the seared shrimp to the skillet and cook for an additional 5 minutes until heated through.
  7. Serve by dividing the cooked rice noodles into bowls, spooning the shrimp curry over them, and garnishing with cilantro and green onions.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

For the best flavor, pat shrimp dry before cooking and sauté red curry paste briefly in oil before adding liquids.

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