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Comforting Curry Noodle Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.5 from 2 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 -8 servings 1x

Description

These comforting curry noodle bowls are quick and easy to make, and seasoned with the most delicious coconut curry flavors.

Ingredients

Scale
  • 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

Instructions

  1. Cook rice noodles according to package instructions.  Drain and rinse with cold water, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve warm, topped with a few pieces of the cooked shrimp, and your desired toppings.

Notes

*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.

Find it online: https://www.gimmesomeoven.com/comforting-shrimp-curry-noodle-bowls/