Coconut Curry Shrimp and Rice Noodle Bowls

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 can (13.5 oz) coconut milk
• 1/4 cup chicken broth
• 2 tablespoons red curry paste
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 oz shrimp, peeled and deveined
• 8 oz rice noodles, cooked
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and ginger, cooking for an additional minute.
3. 3 Whisk together coconut milk, chicken broth, curry paste, sugar, salt, and pepper in a bowl. Pour into skillet.
4. 4 Bring to a gentle simmer, then add shrimp. Cook until shrimp are pink and curled.
5. 5 Divide cooked rice noodles into four bowls. Spoon curry shrimp mixture over the noodles.
6. 6 Garnish with cilantro and lime wedges before serving.

Equipment

• Large skillet
• Cutting board
• Knife

Variations

• Add bamboo shoots or bell peppers for extra crunch.
• Substitute tofu for a vegetarian option.

Substitutions

• If coconut milk is a concern, use a lighter version or a dairy alternative.
• Use vegetable broth for a vegetarian adaptation.

Pairings

• Serve with a side of mango chutney.
• A chilled glass of sauvignon blanc complements the flavors beautifully.

Nutrition

Tips

• For extra spice, add a diced chili pepper with the onions.
• Serve immediately for the best texture and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with a crisp cucumber salad.
• Serve with warm naan bread for scooping up extra curry.

FAQ