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Coconut-Curry Shrimp and Noodles

We love Thai food and tend to make easy dishes by buying pre-made sauces in a jar and then add things like chicken, onions and cilantro. But we found this recipe and decided to try the real deal. We made some additions which we think really helped. Adapted from Real Simple magazine.

Serves 4


1 8-ounce package rice stick noodles
1 bunch scallions
1 small yellow onion sliced in wedges
1 red bell pepper sliced into0 strips about 1/2-inch wide and 2-inches long
1 tablespoon canola oil
1 1-inch piece fresh ginger, peeled and finely chopped
1 clove garlic, finely chopped
2 tablespoon red curry paste (we used mild)
1 13-ounce can coconut milk, well shaken and stirred
1/2 cup unsalted chicken broth
3/4 teaspoon kosher salt
1 pound peeled and deveined large shrimp
fresh cilantro - chopped
lime wedges
Sriracha chili sauce

Cook noodles according to package directions; drain, rinse, and set aside. While noodles cook, thinly slice white parts of scallions. Cut green parts of scallions into 1-inch pieces. Set white and green parts aside separately.

Heat oil in a large skillet over medium-high heat. Add ginger, garlic, and scallion whites and cook, stirring constantly, until fragrant, about one minute. Add red bell pepper and onion and cook until they soften, about two or three minutes. Add curry paste and cook, stirring constantly, for one minute.

Add coconut milk, broth, salt and Sriracha, to taste, for some punch; bring to a boil, stirring constantly. Reduce heat to a simmer; add shrimp and scallion greens. Simmer, stirring often, until shrimp are cooked through, 2 to 3 minutes.

Divide noodles among bowls; ladle shrimp mixture evenly over top. Top with cilantro and serve with lime wedges.