Thai Red Curry with Shrimp and Rice Noodles
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 1 tablespoon virgin coconut oil
- 3 tablespoons Thai red curry paste (such as Thai Kitchen brand)
- 3 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 1 red bell pepper (thinly sliced)
- ½ teaspoon crushed red pepper
- 2 cups low-sodium vegetable broth (divided)
- 1 tablespoon granulated sugar (cane, brown, or coconut palm sugar will all work)
- 1 tablespoon low-sodium soy sauce
- 1 13.5- ounce can lite coconut milk
- 1 lime zested
- ½ lime juiced
- 4 ounces thin rice noodles (I like Thai Kitchen brand)
- 1 pound large shrimp (fresh or frozen, peeled and deveined)
- Lime wedges
- Freshly chopped cilantro
- Thinly sliced jalapeño
- Thinly sliced red onion
- Chopped peanuts
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Preparation
Step 1
Heat the coconut oil in a medium sauté pan or Dutch oven over medium heat. When hot, add the curry paste, garlic, and ginger. Cook for 3 minutes, stirring constantly, to unlock the curry’s amazing flavors.
Step 2
Add the bell pepper, crushed red pepper, and ¼ cup vegetable broth to the pan. Cook for 2-3 minutes until the peppers have softened slightly.
Step 3
Add the remaining vegetable broth, along with the sugar, soy sauce, coconut milk and lime zest. Bring to a boil, then lower to a simmer. Simmer for 10-15 minutes to allow the flavors to combine.
Step 4
Meanwhile, cook the rice noodles according to the package directions. Briefly set aside.
Step 5
Add the shrimp to the curry and simmer for 5 minutes until bright pink and opaque. Remove from the heat and stir in the lime juice.
Step 6
Divide the rice noodles between four bowls. Ladle the curry over noodles and garnish and serve garnished with toppings of your choice.
Step 7
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