We all need a food hug sometimes.
I know, I know — I’ve been eating my weight in watermelon, and now I’m serving up curry bowls. Call it comfort food: warming, cozy, and perfect for rainy nights when you still need a jacket and something to warm your hands.
To me, curry and noodle bowls aren’t exactly soup, but they offer the same effect — a hug in a bowl. They’re hearty but bright, rich yet light, spicy in a way that makes you smile, and studded with vegetables for color and texture.
When I look at this curry, a few words come to mind: rich, warm, inviting, and soulful. There’s a brightness from the green vegetables, a pop from the peppers, and juicy shrimp that soak up the sauce.
I have a thing for coconut milk — I’d happily drink it from the can. Swirled with red curry paste it makes these beautiful pink and orange hues and creates a silky, flavorful sauce. Add bright vegetables and shrimp, and it becomes irresistible.
This dish is super simple and comes together quickly. If you’re comfortable in the kitchen, it can be ready in about 30 minutes — even less if your shrimp is already peeled and deveined.
I stirred in some fresh rice noodles and loved how they soaked up the curry. If you prefer other noodles — dry rice noodles, soba, or even spaghetti — they’ll work fine. You can also skip noodles and serve the curry over rice or alongside roasted sweet potato wedges.
Then sit back, watch the rain, read a good book, open a bottle of wine, and enjoy. It’s the perfect evening in.
Thai Coconut Curry Shrimp Noodle Bowls
Pin Recipe
Leave a Review »
Ingredients
- 3 tablespoons coconut oil
- 1/2 pound raw peeled and deveined shrimp, patted dry
- 1/2 sweet onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 1/2 teaspoon freshly grated ginger
- 2 tablespoons red curry paste
- 1/3 cup sugar snap peas
- 1 (14-ounce) can full-fat coconut milk
- 1 (14-ounce) can light coconut milk
- 6 ounces cooked rice noodles, or soba noodles… or spaghetti!
- 3 tablespoons fresh chopped cilantro
- 2 green onions, sliced
Instructions
-
Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil. Add the shrimp and cook until opaque and pink on both sides. Season with salt and pepper. Remove the shrimp and set aside in a bowl.
-
Add the remaining coconut oil to the skillet. Stir in the onions and bell peppers, season with a bit more salt and pepper, and toss. Cover and cook until the vegetables soften slightly, about 5 minutes. Add the garlic, grated ginger, and red curry paste, stirring to coat. Cook for about 5 minutes, scraping the bottom as needed. Stir in the snap peas and both cans of coconut milk. Increase the heat to bring the mixture to a boil, then reduce to low, cover, and simmer for 5 minutes. Return the shrimp to the pan, add cilantro, and cook for another 5 minutes.
-
To serve, place a portion of cooked rice noodles in a bowl and ladle the shrimp curry over the top. Garnish with extra cilantro or sliced green onions.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo to the Facebook page.
I appreciate you so much!
Squeeeeze.