Shrimp Curry Noodle Bowl
This is a comforting slurpy noodle bowl that you can tailor to your spicy tolerance.
Take care not to under salt, it needs to be just the right amount salty and spicy.
- 8 ounces uncooked rice noodles
- 1 pound jumbo shrimp, peeled and de-veined
- Salt & Pepper to taste
- 2 tablespoons coconut oil, divided (or any mild-flavored cooking oil)
- 1 small white onion, peeled and thinly-sliced
- 1 large red bell pepper, cored and diced
- 1 large carrot, peeled and diced
- 4 cloves garlic, peeled and minced
- 3 tablespoons Thai red curry paste
- 2 (15-ounce) cans coconut milk
- 2 cups chicken or vegetable or seafood stock
- 1/2 teaspoon ground ginger
- optional: 1-2 red Thai chiles, thinly-sliced
- toppings: chopped fresh cilantro, thinly-sliced red onions
- Cook rice noodles according to package instructions. Drain and rinse with cold water, and set aside.
- Meanwhile, lay out the raw shrimp on a plate and pat dry with a paper towel. Season the shrimp generously on both sides with a pinch of salt and pepper.
- Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until the shrimp are pink and opaque and cooked through. Remove from pan with a slotted spoon and set aside.
- Add the remaining 1 tablespoon oil to the stockpot. Add sliced onion, bell pepper and carrot, and sauté, stirring occasionally, for 6-8 minutes or until the onion is soft and translucent. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
- Add in the coconut milk, stock and ginger (and chiles, if using), and stir to combine. Continue cooking until the mixture reaches a simmer. Reduce heat to medium, and continue simmering for 5-10 more minutes.
- Stir in the noodles. Taste, and season with extra salt and pepper and curry paste to taste. (Add a few generous pinches of salt and pepper, especially if the stock you use is not very salty.
- Serve warm, topped with a few pieces of the cooked shrimp, and your desired toppings.