Thai Curry Coconut Shrimp With Rice Noodles
Try this Thai Curry Coconut Shrimp With Rice Noodles recipe, or contribute your own.
Try this Thai Curry Coconut Shrimp With Rice Noodles recipe, or contribute your own.
- 3 garlic cloves minced
- salt & pepper
- 1 cup snow peas
- 2 scallions, sliced
- 1 1/2 tsp freshly grated ginger
- 4 tablespoons coconut oil divided
- 3/4 lb raw shrimp peeled and deveined
- 1/2 large red bell pepper seeded and sliced
- 1/2 large orange bell pepper seeded and sliced
- 1/2 medium yellow onion sliced
- 4 t (1/4 cup) red curry paste
- 2 cans (14-ounce each) coconut milk
- 2 cups baby spinach (i like to remove the stems but you can leave them on)
- 8 oz. rice noodles cooked according to directions on package
- 3 tbsp fresh cilantro chopped (+ additional for garnish, optional)
- a pinch of red pepper flakes (optional)
- Carbohydrate 6.49509823104211 g
- Cholesterol 129.27382545 mg
- Fat 15.2184402501761 g
- Fiber 1.45374996375975 g
- Protein 18.5293081900348 g
- Saturated Fat 12.0694755575469 g
- Serving Size 1 1 Serving (166g)
- Sodium 274.330632674802 mg
- Sugar 5.04134826728236 g
- Trans Fat 1.27492625799636 g
- Calories 236 calories
Step-by-step
- Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil.
- Lightly salt & pepper the shrimp and add them to the pan, being careful not to crowd the shrimp.
- Cook the shrimp until pink and opaque on both sides, Remove the shrimp and place in a bowl to the side.
- Add remaining coconut oil to the pan.
- Stir in the onions and peppers and toss to coat.
- Cook for about 5 minutes until the vegetables begin to soften.
- Add the ginger, garlic and red curry paste. Stir to combine.
- Cook for a few minutes, scraping the bottom of the pan.
- Add the coconut milk and stir to combine the "redness" of the curry paste with the coconut milk until all lumps are gone.
- Add in the snap peas (as well as the red pepper flakes, if you are using them).
- Turn up the heat and simmer for 5 minutes.
- Add in the shrimp, spinach and 2 Tbsp of cilantro.
- Continue just until the spinach wilts.
- Spoon mixture over the cooked rice noodles, topping with remaining cilantro and scallions for garnish.
A Weeknight Escape: Thai Curry Coconut Shrimp with Rice Noodles
As a busy working mom, finding time to cook a delicious and satisfying meal often feels like a luxury. Between school runs, work deadlines, and the never-ending to-do list, whipping up something elaborate is usually out of the question. But that doesn't mean I have to sacrifice flavour or nutrition! This Thai Curry Coconut Shrimp with Rice Noodles recipe has become my go-to weeknight dinner, a perfect balance of speed, taste, and healthy goodness. It's quick enough for a busy evening, yet impressive enough to satisfy even the pickiest eaters (even my teenager!). Plus, the vibrant colors and fragrant aromas instantly transport me to a tropical getaway, even if it's just for a few minutes in my own kitchen.
The beauty of this dish lies in its simplicity. The key ingredients are readily available at most grocery stores, and the cooking process is incredibly straightforward. Even if you're not a culinary whiz, you can absolutely master this recipe. The coconut milk provides a creamy, rich base, while the red curry paste delivers a delightful kick of spice that isn't overpowering. The shrimp cooks quickly, ensuring tender, succulent bites. And the rice noodles, well, they're just the perfect vessel for all that delicious curry goodness. I love to add a generous helping of fresh cilantro and scallions for a final touch of freshness and visual appeal.
Beyond its ease and taste, this dish offers a healthy boost. Shrimp is a lean protein packed with nutrients, while the vegetables contribute vitamins and fiber. The coconut milk, while rich, adds a tropical twist without making the dish overly heavy. It’s a perfect example of how healthy eating can be both flavorful and satisfying, proving that a nutritious meal doesn't have to be bland or boring. This recipe is a testament to how simple, quick meals can be both delicious and nutritious, a true win-win for busy individuals who value both taste and healthy eating habits.
Tips and Variations:
- Spice Level: Adjust the amount of red curry paste to your preference. For a milder curry, use less paste. For a spicier kick, add a pinch of chili flakes or a few dashes of your favorite hot sauce.
- Vegetable Choices: Feel free to experiment with different vegetables. Broccoli florets, sliced carrots, or zucchini would all be delicious additions.
- Protein Swap: Chicken or tofu can be substituted for the shrimp. Adjust cooking times accordingly.
- Make it Ahead: You can prepare the curry sauce ahead of time and store it in the refrigerator. Then, when you're ready to eat, simply cook the shrimp and noodles and combine everything.
- Leftovers: This dish is even better the next day! The flavors meld together beautifully overnight, resulting in an even more delicious meal.
This Thai Curry Coconut Shrimp with Rice Noodles is more than just a recipe; it's a shortcut to a flavorful, healthy, and satisfying meal. It's a reminder that even in the midst of a busy schedule, we can still enjoy delicious food that nourishes our bodies and our souls. So, next time you're looking for a quick and easy dinner that feels like a special treat, give this recipe a try. You won't be disappointed!
Serving Suggestions: Serve this dish as a complete meal on its own. For a more substantial meal, consider serving it with a side of steamed rice or a fresh green salad. You can also add a squeeze of lime juice just before serving for extra zing!
