Description
A vibrant and flavorful Shrimp Curry Bowl combining tender shrimp, vegetables, and a rich coconut curry sauce. Perfect for quick weeknight dinners or meal prepping, this dish is both satisfying and customizable with your favorite noodles and toppings.
Ingredients
Units
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Coconut Curry Sauce:
- 1 tablespoon avocado oil or olive oil
- 1/2 medium yellow onion, finely diced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste (recommend: Thai Kitchen brand)
- 14-ounce can unsweetened coconut milk (recommend: Goya or Thai Kitchen brands)
- 1 1/2 tablespoons sugar (sub: coconut sugar)
- 1 teaspoon Sriracha sauce, plus more to taste
- 1 1/2 teaspoons fish sauce
- 2 tablespoons soy sauce (sub: coconut aminos or gluten-free soy sauce)
- 1 tablespoon fresh lime juice (about half of a fresh lime)
Noodles and Main Ingredients:
- 8 ounces (1/2 pound) ramen noodles, soba noodles, or whole wheat angel hair pasta
- 2 tablespoons olive or avocado oil, divided
- 1 pound peeled, deveined, raw shrimp (thaw if frozen)
- Salt and pepper, to taste
- 16-ounce bag frozen stir-fry vegetables (or 3 cups fresh mixed vegetables)
For Serving:
- 1 cup shredded purple cabbage
- Chopped peanuts
- Lime wedges
Instructions
- Make the Sauce: Heat 1 tablespoon of oil in a 2-quart saucepan over medium-high heat. Add the diced onion and minced ginger; stir-fry for 3-4 minutes until the onion becomes soft. Add the red curry paste and stir fry for an additional minute. Pour in the coconut milk, then add the sugar, Sriracha, fish sauce, and soy sauce. Bring to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until slightly thickened. Stir in lime juice, taste, and add extra Sriracha or salt if desired.
- Cook the Noodles: While the sauce simmers, cook the noodles according to package instructions until al dente. Drain and toss with a little oil to prevent sticking. Set aside.
- Cook the Shrimp: Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat the shrimp dry, season with salt and pepper, then stir-fry for 2-3 minutes until pink and cooked through. Remove shrimp from the pan and set aside.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the frozen or fresh vegetables and stir-fry for 5-7 minutes until crisp-tender. If using fresh vegetables that start to brown, add a splash of water and cover to steam.
- Assemble Bowls: Divide noodles among bowls. Top each with cooked vegetables, shrimp, and the curry sauce. Garnish with shredded purple cabbage, chopped peanuts, and lime wedges.
Notes
- Double the sauce and freeze in portioned containers for quick future meals, including extra shrimp and vegetables.
- Use gluten-free options like coconut aminos instead of soy sauce and gluten-free pasta if needed.
- Fresh ginger works best; grate or mince freshly. Ginger paste can be substituted but dried ginger does not work well.
- This recipe serves 4 people, approximately 3/4 cup of sauce and 2 cups of noodles per serving.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 617 kcal
- Sugar: 10.8 g
- Sodium: 690 mg
- Fat: 26.3 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6.3 g
- Trans Fat: 0 g
- Carbohydrates: 65.7 g
- Fiber: 10.1 g
- Protein: 35.7 g
- Cholesterol: 182.5 mg
