Thai Curry Noodles with Shrimp is a vibrant, aromatic dish that brings the bold flavors of Thai cuisine right to your table. This dish combines tender shrimp, chewy noodles, and a rich, creamy curry sauce infused with fragrant herbs and spices, creating a satisfying and flavorful meal. Whether you’re craving something spicy, savory, or slightly sweet, this dish has it all in one bowl.
The base of Thai Curry Noodles with Shrimp is a rich coconut milk-based curry sauce, which provides a creamy texture and balances the spices. The curry paste, typically made from ingredients like lemongrass, kaffir lime leaves, garlic, ginger, and Thai chili, gives the sauce its signature depth and heat. The shrimp adds protein and a light seafood flavor that pairs perfectly with the richness of the curry.
The noodles, often rice noodles or egg noodles, soak up the curry sauce, ensuring each bite is full of flavor. You can also add vegetables like bell peppers, carrots, and spinach to add texture and freshness to the dish, making it not only more colorful but also more nutritious. For an extra burst of flavor, fresh herbs like cilantro or basil can be sprinkled on top, along with a squeeze of lime juice.
This dish is incredibly versatile, allowing you to adjust the spice level and ingredients based on your preferences. If you prefer a milder curry, you can reduce the amount of chili paste or replace it with a sweet red curry paste. For added texture, top the dish with chopped peanuts or fried shallots.
Thai Curry Noodles with Shrimp is a quick and easy meal that doesn’t skimp on flavor, making it perfect for busy weeknights or when you want to impress guests with your cooking. It’s a one-bowl wonder that brings the warmth and depth of Thai flavors into your kitchen.
Ingredients
- 8 ounces Thai Rice Noodles
- 1 pound shrimp peeled and deveined
- 2 tbsp Thai Red Curry Paste
- 1 can coconut milk 10.75 oz
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper thinly sliced
- 1 cup snow peas
- 1/2 cup Basil leaves fresh
- 1/4 cup cilantro leaves Fresh
- 1 lime cut into wedges
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large pan or wok, heat some oil over medium heat. Add the shrimp and cook until pink and cooked through. Remove shrimp from pan and set aside.
- In the same pan, add the Thai red curry paste and cook for 1 minute to release the flavors.
- Stir in the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes.
- Add the red bell pepper and snow peas to the pan and cook for another 5 minutes, or until vegetables are crisp-tender.
- Return the shrimp to the pan and stir in the basil and cilantro leaves. Cook for an additional 2 minutes.
- Serve the curry noodles with the lime wedges on the side.
- Enjoy!