Ah, coconut shrimp curry noodle bowls—just the sound of it makes my taste buds do a little happy dance. Picture this: creamy coconut mingling with succulent shrimp, all wrapped up in a cozy nest of noodles. I remember the first time I tried this dish, it was like a tropical vacation for my mouth—unexpected, delightful, and gone too soon.
Steps
- Cook the rice noodles following the instructions on the package. Once cooked, drain and rinse them with cold water, then set them aside.
- Place the raw shrimp on a plate, pat them dry with a paper towel, and season generously with salt and pepper on both sides.
- Heat one tablespoon of oil in a large stockpot over medium-high heat, then add the shrimp. Cook for 1-2 minutes on each side until they are pink, opaque, and thoroughly cooked. Remove the shrimp from the pot with a slotted spoon and set them aside.
- Add the remaining tablespoon of oil to the stockpot. Stir in the sliced onion, bell pepper, and carrot, and sauté for 6-8 minutes until the onion is soft and translucent. Add the garlic and sauté for 1-2 more minutes until it becomes fragrant.
- Pour in the coconut milk, stock, and ginger (and Thai chiles, if desired), stirring to combine. Bring the mixture to a simmer, then reduce the heat to medium and let it simmer for an additional 5-10 minutes.
- Add the cooked noodles to the pot and stir well. Adjust the seasoning with additional salt, pepper, and curry paste to suit your taste.
- Serve the curry noodle bowls warm, garnished with the cooked shrimp and your choice of toppings such as fresh cilantro and sliced red onions.
Ingredients
- 8 ounces uncooked thin rice noodles
- 1 pound jumbo shrimp, peeled and deveined
- Kosher salt
- Freshly-cracked black pepper
- 2 tablespoons olive oil or coconut oil, divided (or any mild-flavored cooking oil)
- 1 small white onion, peeled and thinly-sliced
- 1 large red bell pepper, cored and diced
- 1 large carrot, peeled and diced
- 4 cloves garlic, peeled and minced
- 3 tablespoons Thai red curry paste
- 2 (15-ounce) cans coconut milk (regular or light)
- 2 cups chicken, vegetable, or seafood stock
- 1/2 teaspoon ground ginger
- Optional: 1-2 red Thai chiles, thinly-sliced
- Toppings: chopped fresh cilantro, thinly-sliced red onions
FAQ
- Can I use a different protein instead of shrimp in this curry noodle bowl recipe?
- Yes, you can substitute shrimp with other proteins such as cooked chicken, pork, beef, or tofu. You can even omit the protein entirely and add more vegetables if you prefer.
- What type of curry paste can I use for this recipe?
- Feel free to use any kind of curry paste you like, such as red, green, or yellow curry paste. Choose the one that best suits your taste preferences.
- How can I adjust the spiciness of the curry noodle bowls?
- To increase the spiciness, you can add extra Thai chilis or a bit more curry paste. Start with a small amount and adjust to your desired level of heat.
- Is this recipe suitable for a gluten-free diet?
- Yes, this curry noodle bowl recipe is naturally gluten-free as it uses rice noodles and does not contain any gluten-containing ingredients.
- Can I make this dish ahead of time and reheat it later?
- You can prepare the components of this dish ahead of time, but for the best texture, cook the rice noodles and heat the soup just before serving. If reheating, add a little extra stock to refresh the noodles and maintain the desired consistency.
Tips
- Customize Your Protein: Feel free to swap out the shrimp for your favorite protein such as chicken, tofu, beef, or pork. You can also add extra vegetables like broccoli or mushrooms for a vegetarian option.
- Control the Spice Level: If you love spicy food, consider adding more Thai chiles or curry paste to the dish. Start with a small amount and adjust to your preferred heat level.
- Prepare Ingredients in Advance: To save time, cook your protein separately while sautéing the vegetables in the stockpot. This can streamline the cooking process and ensure everything is ready simultaneously.
- Season to Taste: After simmering, taste the soup and adjust the seasoning as needed. Add more salt, pepper, or curry paste according to your preference to enhance the flavor of the dish.
Equipment
- Large Stockpot – Essential for cooking the soup and sautéing ingredients.
- Slotted Spoon – Useful for removing the shrimp or other cooked proteins from the pot without taking the liquid.
- Sauté Pan (optional) – If you choose to cook the protein separately to save time.
