THAI COCONUT CURRY SHRIMP NOODZ ....it’s what *should* be for dinner!
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Pan seared shrimp with caramelized shallot, ginger, and a spicy kick from jalapeño.
Rice noddles simmered in a super flavorful creamy red coconut curry sauce
Chopped cilantro and snap peas for added freshness and some crunch -@themindfulhapa
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Thai Coconut Curry with Shrimp and Noodles
Recipe Intro From feedfeed
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!
Recipe
Prep time 10mins
Cook time 20mins
Yield: Serves or Makes 4
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ingredients
- 1 tablespoon olive oil
- 3/4 pound shrimp, peeled and deveined
- 1 shallot, minced
- 2 tablespoons minced ginger
- 1 jalapeño, chopped small
- salt and pepper, to taste
- 1 tablespoon red curry paste
- 1/2 lime, juiced
- 1 (15 ounce) can coconut milk
- 2 tablespoons soy sauce or coconut aminos
- 1 tablespoon coconut sugar
- 1 cup snap peas, cut on a bias
- 1/4 cup chopped cilantro
- 10 ounces pad thai rice noodles, cooked according to package instructions
Method
Step 1
In a small mixing bowl add peeled & deveined shrimp, olive oil, shallot, ginger, jalapeño. Stir to combine and sprinkle with salt & ground pepper.
Step 2
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.
Step 3
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.
Step 4
While sauce is cooking, prepare rice noodles according to package instructions and set aside.
Step 5
After 10-12 minutes, add shrimp back to pan with sauce, along with shrimp and snap peas.
Step 6
Stir in cooked pad thai noodles until evenly coated with sauce. Finish by topped with chopped cilantro and serve immediately. Enjoy!