Curry Noodle Bowls Recipe

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Hebron Modified: June 1, 2021
Curry Noodle Bowls Recipe

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.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 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


  1. Cook rice noodles according to package instructions.  Drain and rinse with cold water, and set aside.

  2. 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.

  3. 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.

  4. 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.

  5.  Add garlic and sauté for 1 to 2 more minutes, stirring occasionally, until fragrant.

  6. Add in the coconut milk, stock and ginger (and chiles, if using), and stir to combine.  Continue cooking until the mixture reaches a simmer.

  7.  Reduce heat to medium, and continue simmering for 5 to 10 more minutes.

  8. Stir in the noodles. Taste, and season with extra salt and pepper and curry paste to taste.

  9. 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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