Best Thai Shrimp Curry Noodle Bowl Recipes

THAI COCONUT CURRY SHRIMP NOODLES RECIPE

Thai Coconut Curry Shrimp Noodles Recipe image

Pad thai noodles get coated in a flavorful and creamy red coconut curry sauce, and served with crunchy snap peas, fresh cilantro, and juicy sautéed shrimp. This will definitely be your new go-to dinner recipe that takes less than 30 minutes start to finish!

Provided by Casey Colodny

Time 30m

Number Of Ingredients 14

Ingredients

1 tbsp olive oil
3/4 lb large shrimp (peeled & deveined)
1 ea shallot (peeled & minced (~2 tbsp))
1.5" piece ginger (peeled & minced (~2 tbsp))
1 ea jalapeño (chopped small (~3 tbsp))
salt & black pepper
1 tbsp red curry paste*
1 13.5oz can coconut milk (full fat or reduced fat)
½ ea lime, juiced ((~1 tbsp))
2 tsp coconut aminos (or sub soy sauce)
1 tbsp coconut sugar
1 cup snap peas (sliced on the bias)
¼ cup chopped fresh cilantro
10 oz pad thai noodles (cooked according to package instructions)

Steps:

In a small mixing bowl add peeled & deveined shrimp, olive oil, shallot, ginger, jalapeño. Stir to combine and sprinkle with salt & ground pepper.
Heat a medium cast iron to medium heat and add shrimp, cooking for 5-7 minutes total (shrimp should be tightly curled). Remove from pan and set aside.
Add curry paste and stir to combine. Add coconut milk, lime juice, coconut aminos, and coconut sugar. Simmer for 10-12 minutes to allow sauce to thicken.
While sauce is cooking, prepare rice noodles according to package instructions and set aside.
After 10-12 minutes, add shrimp back to pan with sauce, along with shrimp and snap peas.
Stir in cooked pad thai noodles until evenly coated with sauce. Finish by topped with chopped cilantro and serve immediately. Enjoy!

SHRIMP IN THAI COCONUT CURRY SAUCE

Shrimp In Thai Coconut Curry Sauce image

Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers it makes for an easy dinner!

Provided by Heidi

Categories Main Course

Time 30m

Number Of Ingredients 20

Ingredients

1 pound jumbo shrimp (, shell and tail on)
4 tablespoons vegetable oil (, divided)
2 cloves garlic (, minced or pressed)
1/4 teaspoon kosher salt
1/4 teaspoon red chili flakes
1/2 onion (, peeled and sliced)
1/2 red bell pepper (, seeded and sliced)
1/2 orange bell pepper (, seeded and sliced)
1/2 yellow bell pepper (seeded and sliced)
1 cup coconut milk
4-6 tablespoons high quality fish sauce (, start with 4 tablespoons and add more to taste)
2 tablespoons peanut butter
2 tablespoons red curry paste
2 tablespoons lime juice (, about 1/2 large lime, juiced)
1 tablespoon brown sugar
2 teaspoons ground ginger
2 tablespoons basil leaves (, chopped)
2 tablespoons cilantro (, chopped)
1 green onion (, chopped)
Red jalapeno pepper (, thinly sliced (optional))

Steps:

Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well.
Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Nutrition Facts : Calories 438 kcal, Carbohydrate 12 g, Protein 27 g, Fat 32 g, SaturatedFat 23 g, Cholesterol 286 mg, Sodium 1077 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SHRIMP AND MUSSEL THAI NOODLE BOWL

Shrimp and Mussel Thai Noodle Bowl image

Provided by Tyler Florence

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 quart chicken broth, low sodium
1/2 white onion
1 (2-inch) piece fresh peeled ginger
2 stalks lemon grass, white part only, cracked open
4 kaffir lime leaves, fresh or dried*
2 limes, juiced
2 tablespoons Thai fish sauce*
1 (13-ounce) can unsweetened coconut milk
1 tablespoon Thai red curry paste*
Pinch paprika
Rice flour, for dredging
1 pound large shrimp, peeled and deveined
2 tablespoons peanut oil
2 dozen mussels, steamed
1 bunch asparagus, tips only
8 ounces shiitake mushroom caps, sliced
1 pound fresh Udon noodles
12 pea tendrils
1/2 cup roughly chopped mint leaves
1/2 cup roughly chopped cilantro leaves
1/2 cup chopped cashews
Daikon sprouts, for garnish

Steps:

To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half. Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.
Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels, asparagus tips, and shiitakes. Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils, herbs, cashews, and sprouts.

THAI COCONUT CURRY SHRIMP NOODLE BOWLS

Thai Coconut Curry Shrimp Noodle Bowls image

Provided by Jessica

Categories Main Course

Time 35m

Number Of Ingredients 16

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)

Steps:

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.

THAI SHRIMP CURRY NOODLE BOWL

Thai Shrimp Curry Noodle Bowl image

Delicious. Great curry

Provided by barbara lentz @blentz8

Categories Fish Soups

Number Of Ingredients 13

Ingredients

2 tablespoon(s) oil
4 clove(s) garlic minced
1 tablespoon(s) ginger minced
2 tablespoon(s) red curry paste
1 pound(s) shrimp peeled and deveined
5 cup(s) seafood or chicken stock
14 1/2 ounce(s) can coconut milk
3 tablespoon(s) fish sauce
1 - lime juice and zest
8 ounce(s) rice sticks
1/2 large red onion diced
1 bunch(es) green onions chopped
1 cup(s) cilantro chopped

Steps:

Cook the rice stick according to directions and drain. In large pot over medium heat add oil. Add the garlic, ginger and red curry paste and cook until fragrant.
Add the seafood or chicken stock, fish sauce, and coconut milk. Bring to a boil and reduce to a simmer and simmer 10 minutes. Add the shrimp, green onion, red onion, and cilantro. Add the lime juice.
Pour over noodles in serving bowls.