Thai Coconut Curry Shrimp Noodle Bowls.
We all need a food hug sometimes.
I know, I know. I’ve been eating my weight in watermelon and now I’m trying to serve you SOUP.
It’s not exactly soup, at least I don’t consider curry or noodle bowls to be soup. But I make no sense of anything at all ever, so perhaps you shouldn’t listen to me. In my confusing secret brain I consider curry and noodles to be warming comfort food, exactly what’s needed when the rain is pouring down outside and jackets are still necessary.
And when you need the hug.
The words that come to mind when I look at this curry?
Rich. Warm. Inviting. Spicy, but in a good way. Soulful. Hearty. But light!
And VEGETABLES. Because green things. See them?
Oh coconut curry, how I freaking love you.
It’s no secret that I would drink coconut milk straight from the can if asked (and maybe I do sometimes – or at least pour it into my coffee) and when it’s stirred into red curry paste, creating pretty red swirls until it turns all shades of pink and orange, studded with bright greens and juicy shrimp and slightly crisp peppers, I love it even more. I swear that canned coconut milk was made for me.
So this dish! Um, hi, it’s super easy.
Like SUUUUUPER easy. Like if you’re familiar with your kitchen, it will be done in 30 minutes. If your shrimp is peeled and deveined, possibly even quicker.
I stirred some of Trader Joe’s fresh rice noodles into my bowl and loved it. Then I googled the TJ’s rice noodles and found horrific reviews of them. I don’t know man, they were pretty delicious to me. The good news is that you can use whatever noodles you’d like! Spaghetti, dry rice noodles, soba noodles – whatever. If you don’t want to use noodles at all, you could serve this over rice or stir in some roasted sweet potato wedges.
And then watch the rain fall down outside and read a fabulous book. And then wine. And maybe affogato.
This is turning into the best night ever!
Thai Coconut Curry Shrimp Noodle Bowls
Ingredients
- 3 tablespoons coconut oil
- 1/2 pound raw peeled and deveined shrimp, patted dry
- 1/2 sweet onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 1/2 teaspoon freshly grated ginger
- 2 tablespoons red curry paste
- 1/3 cup sugar snap peas
- 1 (14-ounce) can full-fat coconut milk
- 1 (14-ounce) can light coconut milk
- 6 ounces cooked rice noodles, or soba noodles… or spaghetti!
- 3 tablespoons fresh chopped cilantro
- 2 green onions, 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
Nutrition
Did you make this recipe?
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I appreciate you so much!
Squeeeeze.
100 Comments on “Thai Coconut Curry Shrimp Noodle Bowls.”
I made this the other night for dinner, mine looked just like the picture and was delicious. It was better than any Thai restaurant food…I will make this again, very company worthy!
I just made this, and it was good. I more than doubled the curry paste though to give it enough flavor. I used Thai Kitchen curry paste so different brands may yield different results. Instead of snap peas, I used thin frozen green beans that were defrosted in the microwave and added when the peas were supposed to go in. I also added about a teaspoon of brown sugar and some grated lime peel to add a bit more flavor nuance. I will definitely make this again!
I made this. It did take a while to prep everything. It was good, but not great. It needed more of the curry flavor, yet I think if I put in more of the curry paste it would have been way too hot. Maybe this is how this dish is supposed to be, but I am not sure since this is the first time I have every had anything like this. I would double the shrimp. I think it needed more veggies, maybe been sprouts. I would almost like to have the onions and bell peppers with a little less cooked. I probably would not make this one again although if I found a different recipe, I might try that.
You misspelled bean and “with a little less cooked” is horrible grammar. Horrible grammar throughout your post actually.
You’re <—-proper grammar …what is wrong with this world! Get a grip!
you can use green curry paste which is milder
This dish is simply fantastic. I only had green curry paste on hand but it was delicious. I may try adding some cubed eggplant next time.
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This was amazing! I’m in the middle of a whole 30 so I swapped out the noodles for zoodles and it was still the perfect bowl.
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Looks delicious. What is the nutrional information on this dish?
I made this today, as my husband was working late, and doesn’t care for Thai. It turned out great, and my kids helped peal and devein the shrimp. I was amazed that my 3 yearold was better than the 5 yearold (2 yearold wasn’t able to though). Even though I increased the ginger and chili, everyone liked it a lot. I agree with another commenter that it needed more a oomph, but found the extra chili did the trick. My only misstep was overcooking the rice noodles, which I never made before, but didn’t matter much.
Missing a few main Thai ingredients. Lime juice, fish sauce, and Thai chilies (or you can use fresh jalapeños. That will kick it up a notch or two
How much of these ingredients did you use? Lime juice, fish sauce, etc.
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Really good but missing something. I added extra curry paste, lime juice and crushed red pepper which helped. I will definitely make again but will add Thai red chilies or jalapenos. There is plenty of sauce – could easily serve 4-6 by adding more shrimp. I could more shrimp for the leftovers.
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I made this just last night for my boyfriend’s birthday. It turned out amazing!! I decided against the cilantro since he isn’t a fan. And added more of the peppers and another tablespoon of the curry. It was delightful! Most definitely will make this again. A ++++!
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This recipe is outstanding, OMG! I added a few mussels, my husband gave it a 10! ✔
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I wonder how this would be without the shrimp. Has anyone tried it that way?
I used tofu & loved it!
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Really really good! Reduced the milk on the stove to thicken it. Served over both rice and rice noodles. Tastes great even without the shrimp.
I added extra red curry paste and sliced jalapenos for spice, but this recipe was both easy and delicious!!
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I loved the dish,& i loved the flavour.
This is a great recipe! Perfect for a cold winter night. I did do the following modifications: doubled the amount of shrimp and noodles; added sliced jalapeno with the onions and peppers; added fish sauce with the coconut milk; subbed sliced baby bok choy for the snap peas. I paired this with a Sauvignon Blanc, and it was perfect!
This by far my favorite dish. It was far much to liquid to solid ingredients. I need to add more shrimp/veggies or lessen the liquid. Does anyone know , do you think I could use just one or 2 cans of lite coconut instead of the full fat to lower the calories a bit?
Delicious.