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!
- 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
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.