Thai Coconut Curry Shrimp Noodle Bowls

Thai Coconut Curry Shrimp Noodle Bowls

  • Total: 35M
Thai Coconut Curry Shrimp Noodle Bowls

Thai Coconut Curry Shrimp Noodle Bowls

Diets

  • Gluten free

Ingredients

  • Seafood

    • 1/2 lb Shrimp, raw
  • Produce

    • 1/2 Bell pepper, orange
    • 3 tbsp Cilantro, fresh
    • 2 Garlic cloves
    • 1/2 tsp Ginger
    • 2 Green onions
    • 1/2 Red bell pepper
    • 1/3 cup Sugar snap peas
    • 1/2 Sweet onion
  • Canned Goods

    • 1 (14-ounce can Coconut milk, full-fat
    • 1 (14-ounce can Coconut milk, light
    • 2 tbsp Red curry paste
  • Pasta & Grains

    • 6 oz Rice noodles, cooked
  • Baking & Spices

    • 1/2 tsp Pepper
    • 1/2 tsp Salt
  • Oils & Vinegars

    • 3 tbsp Coconut oil
  • Time
  • Total: 35M

Found on

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

Directions

  • Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil. Add in the shrimp  and cook until opaque and pink on both sides. Sprinkle with salt and pepper Remove the shrimp and place it in a bowl off to the side. Add the remaining coconut oil to the pot. Stir in the onions, peppers, more salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the snap peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the shrimp and cilantro and cook for 5 minutes more. To serve, place a handful of rice noodles in a bowl and cover with the shrimp curry. Top with extra cilantro or green onions.
  • Serves: serves 2 to 4
  • TotalTime:
howsweeteats.com

howsweeteats.com

929 86
Title:

Thai Coconut Curry Shrimp Noodle Bowls. | How Sweet It Is

Descrition:

We all need a food hug sometimes. I know, I know. I've been eating my weight in watermelon and now I'm trying to serve you SOUP. It's not exactly

Thai Coconut Curry Shrimp Noodle Bowls

  • Seafood

    • 1/2 lb Shrimp, raw
  • Produce

    • 1/2 Bell pepper, orange
    • 3 tbsp Cilantro, fresh
    • 2 Garlic cloves
    • 1/2 tsp Ginger
    • 2 Green onions
    • 1/2 Red bell pepper
    • 1/3 cup Sugar snap peas
    • 1/2 Sweet onion
  • Canned Goods

    • 1 (14-ounce can Coconut milk, full-fat
    • 1 (14-ounce can Coconut milk, light
    • 2 tbsp Red curry paste
  • Pasta & Grains

    • 6 oz Rice noodles, cooked
  • Baking & Spices

    • 1/2 tsp Pepper
    • 1/2 tsp Salt
  • Oils & Vinegars

    • 3 tbsp Coconut oil

The first person this recipe

howsweeteats.com

howsweeteats.com

929 86

Found on howsweeteats.com

How Sweet It Is

Thai Coconut Curry Shrimp Noodle Bowls. | How Sweet It Is

We all need a food hug sometimes. I know, I know. I've been eating my weight in watermelon and now I'm trying to serve you SOUP. It's not exactly