Victoria's Kitchen

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. 

Shrimp Curry Noodle Bowl
Serves 2
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 8 ounces uncooked rice noodles
  2. 1 pound jumbo shrimp, peeled and de-veined
  3. Salt & Pepper to taste
  4. 2 tablespoons coconut oil, divided (or any mild-flavored cooking oil)
  5. 1 small white onion, peeled and thinly-sliced
  6. 1 large red bell pepper, cored and diced
  7. 1 large carrot, peeled and diced
  8. 4 cloves garlic, peeled and minced
  9. 3 tablespoons Thai red curry paste
  10. 2 (15-ounce) cans coconut milk
  11. 2 cups chicken or vegetable or seafood stock
  12. 1/2 teaspoon ground ginger
  13. optional: 1-2 red Thai chiles, thinly-sliced
  14. toppings: chopped fresh cilantro, thinly-sliced red onions
Instructions
  1. Cook rice noodles according to package instructions. Drain and rinse with cold water, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve warm, topped with a few pieces of the cooked shrimp, and your desired toppings.
Adapted from Gimme Some Oven
Adapted from Gimme Some Oven
Victoria's Kitchen http://kitchenbyvictoria.com/

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