Spicy Thai Coconut Shrimp with Rice Noodles
Dive into a bowl of bold and aromatic flavors with this Spicy Thai Coconut Shrimp with Rice Noodles recipe! Perfect for a quick weeknight dinner or an impressive meal for guests, this dish combines silky coconut milk with vibrant red curry paste to create a luxuriously creamy and spicy sauce. Juicy, tender shrimp are simmered with fresh ginger, garlic, and crisp vegetables like red bell pepper and carrot, adding layers of flavor and texture. Served over tender rice noodles and finished with a sprinkle of cilantro, green onion, and optional crushed peanuts for crunch, this Thai-inspired dish is as beautiful as it is delicious. With just 35 minutes from start to finish, this recipe delivers restaurant-quality results with minimal effort.
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Recipe Information
Ingredients
- 8 oz rice noodles (medium thickness)
- 1 lb raw shrimp (peeled and deveined)
- 13.5 oz coconut milk
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice (freshly squeezed)
- 2 tbsp vegetable oil
- 3 cloves garlic (minced)
- 1 tbsp ginger (grated)
- 1 large red bell pepper (sliced thinly)
- 1 large carrot (julienned)
- 2 stalks green onion (sliced)
- 0.25 cup cilantro (chopped)
- 0.5 tsp red chili flakes
- 1 whole optional garnish: lime wedges
- 0.25 cup optional garnish: crushed peanuts
Instructions
Start by boiling a large pot of water. Cook the rice noodles according to the package instructions (usually 6-8 minutes), then drain and rinse under cold water. Set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Add the red curry paste to the pan and cook for another minute, stirring constantly to combine it with the garlic and ginger.
Pour in the coconut milk, fish sauce, and brown sugar. Stir well to dissolve the sugar and create a smooth sauce. Allow the mixture to simmer for 2-3 minutes.
Add the red bell pepper and carrot to the sauce. Cook for another 3-4 minutes until the vegetables begin to soften.
Add the raw shrimp to the pan. Cook for 3-5 minutes, stirring occasionally, until the shrimp are pink and cooked through.
Stir in the lime juice and red chili flakes. Taste the sauce and adjust seasoning if needed (add more fish sauce for saltiness or lime juice for tang).
Divide the drained rice noodles into serving bowls. Ladle the shrimp and coconut sauce mixture over the noodles.
Garnish each bowl with sliced green onions, chopped cilantro, crushed peanuts (if using), and lime wedges on the side.
Serve immediately and enjoy your Spicy Thai Coconut Shrimp with Rice Noodles!
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3771 mg | 164% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 53.7 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2991 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
