These comforting curry noodle bowls are quick and easy to make, and seasoned with the most delicious coconut curry flavors.
- 8 ounces uncooked thin rice noodles
- 1 pound jumbo shrimp*, peeled and de-veined
- Kosher salt and 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 coconut milk)
- 2 cups chicken or 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
- Cook rice noodles according to package instructions. Drain and rinse with cold water, and set aside.
- Meanwhile, lay out the raw shrimp on a plate and pat dry with a paper towel. Season the shrimp generously on both sides with a pinch of salt and pepper.
- Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until the shrimp are pink and opaque and cooked through. Remove from pan with a slotted spoon and set aside.
- Add the remaining 1 tablespoon oil to the stockpot. Add sliced onion, bell pepper and carrot, and sauté, stirring occasionally, for 6-8 minutes or until the onion is soft and translucent. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
- Add in the coconut milk, stock and ginger (and chiles, if using), and stir to combine. Continue cooking until the mixture reaches a simmer. Reduce heat to medium, and continue simmering for 5-10 more minutes.
- Stir in the noodles. Taste, and season with extra salt and pepper and curry paste to taste. (Feel free to add a few generous pinches of salt and pepper, especially if the stock you use is not very salty.
- Serve warm, topped with a few pieces of the cooked shrimp, and your desired toppings.
*Feel free to use a protein other than shrimp if you’d like, such as cooked chicken, pork, beef, or tofu. Also, if you’d like to save time, you can cook the protein in a separate sauté pan while you begin cooking the onion, etc. in the large stockpot.
**Thai chiles are pretty spicy, so I recommend only adding these if you like heat in your food. And I recommend starting with fewer slices, and then you can always add more if you’d like.