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3.50 from 2 votes

Comforting Curry Noodle Bowls

These comforting curry noodle bowls are quick and easy to make, and seasoned with the most delicious coconut curry flavors.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Thai
Keyword: 30 minute, gluten free, shrimp
Servings: 6 -8 servings

Ingredients

  • 8 ounces uncooked thin rice noodles
  • 1 pound jumbo shrimp* peeled and de-veined
  • Kosher salt and freshly-cracked black pepper
  • 2 tablespoons olive oil or 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 (regular or light 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

Instructions

  • 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.  (Feel free to 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.

Notes

*Feel free to use a protein other than shrimp if you’d like, such as cooked chicken, pork, beef, or tofu.  Also, if you’d like to save time, you can cook the protein in a separate sauté pan while you begin cooking the onion, etc. in the large stockpot.
**Thai chiles are pretty spicy, so I recommend only adding these if you like heat in your food.  And I recommend starting with fewer slices, and then you can always add more if you’d like.