Curry Noodle Bowls Recipe

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.