How To Make Curry Noodle Bowls Recipe
Have a comforting meal with these curry noodle bowls that’s naturally gluten-free and full of delicious curry flavors that are sure to warm you up.
- 8ozthin rice noodlesuncooked
- 1lbjumbo shrimppeeled and de-veined
- Kosher saltfreshly-cracked
- black pepper
- 2tbspolive oil or coconut oil
- 1 white onionpeeled and thinly-sliced
- 1red bell peppercored and diced
- 1carrotpeeled and diced
- 4garlicpeeled and minced
- 3tbspThai red curry paste
- 15ozcoconut milkregular or light coconut milk
- 2cupsseafood stock
- ½tspground ginger
- 2pcsred Thai chiles thinly-sliced
- fresh cilantrofor toppings
- red onionsfor toppings
Cook rice noodles according to package instructions. Drain and rinse with cold water, and set aside.
Meanwhile, layout 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 to 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 to 8 minutes or until the onion is soft and translucent.
Add garlic and sauté for 1 to 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 to 10 more minutes.
Stir in the noodles. Taste, and season with extra salt and pepper and curry paste to taste.
Serve warm, topped with a few pieces of the cooked shrimp, and your desired toppings.
- Calories: 463.69kcal
- Fat: 22.34g
- Saturated Fat: 14.69g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.84g
- Polyunsaturated Fat: 1.34g
- Carbohydrates: 49.29g
- Fiber: 3.07g
- Sugar: 4.23g
- Protein: 18.41g
- Cholesterol: 98.39mg
- Sodium: 829.38mg
- Calcium: 118.76mg
- Potassium: 616.73mg
- Iron: 4.33mg
- Vitamin A: 179.67µg
- Vitamin C: 44.98mg
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