I tend to get in a dinner rut and then I go looking for some exotic new flavors to add into healthy dinner routine. Well Chef Richard Ingraham is known for his delicious, flavorful and often exotic food that’s actually nutritious. He is a private chef that is responsible for the nutritional diet that keeps the celebrity couple, actress Gabrielle Union and NBA veteran Dwyane Wade, fit, toned, and healthy. Now he is releasing a cookbook called Eating Well to Win: Inspired Living Through Inspired Cooking (affiliate link) and it is full of recipes help you cook balanced meals so we can all live at peak performance. I was given permission to share his shrimp and red curry noodles recipe from the cookbook with you today.
Delicious Thai Red Curry Noodles With Shrimp And Veggies
I just love curry as a dish to change things up and try something new because it is so full of flavor. The noodles add a familiar comfort food element and the shrimp and veggies help keep the dish well rounded.
Ingredients:
- 4 tablespoons coconut oil
- 1/2 pound medium shrimp, peeled and deveined
- 1/4 cup yellow onion, thinly sliced
- 1/2 red bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 1/4 cup shiitake mushrooms, sliced
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons Thai red curry paste
- 1/4 cup broccoli tops
- 2 cups unsweetened coconut milk
- 1 cup low sodium chicken broth
- 1 tablespoon fish sauce
- 2 tablespoons fresh lime juice
- 1 cup rice noodles, cooked
- 3 tablespoons fresh cilantro, chopped
- 2 green onions, sliced
- kosher salt and fresh ground pepper
Light coconut milk will work fine but I like to use full fat coconut milk for a creamier sauce on the Thai red curry noodles.
If you don’t have coconut oil, you can substitute another neutral oil such as vegetable oil or olive oil.
How To Make Shrimp Curry Noodles
While there are a lot of ingredients in this shrimp and noodle bowl, it is not hard to make. It is basically just noodles, shrimp, tons of vegetables, and a few spices. The loads of fresh veggies keep it healthy and the shrimp and rice noodles make it quick and easy to fix.
For this shrimp and noodle bowl, you just pan saute the shrimp in a large skillet with half the coconut oil. Remove those from heat and keep covered. Then pan saute the veggies in the same pan with the rest of the coconut oil. In a large saucepan, cook your spices in the coconut milk, broth, fish sauce, and lime juice to create a very favorful, rich red curry broth. The cilantro and green onions garnish is such an excellent, fresh way to finish off this shrimp and red curry noodles recipe. Garnish the noodle dish with lime wedges (optional).
Printable Shrimp Curry Noodle Recipe Card
Thai red curry shrimp noodles recipe reprinted with permission From Eating Well to Win: Inspired Living Through Inspired Cooking
Shrimp And Red Curry Noodles Recipe
Ingredients
- 4 tablespoons coconut oil
- 1/2 pound medium shrimp, peeled and deveined
- 1/4 cup yellow onion, thinly sliced
- 1/2 red bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 1/4 cup shiitake mushrooms, sliced
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons red curry paste
- 1/4 cup broccoli tops
- 2 cups unsweetened coconut milk
- 1 cup low sodium chicken broth
- 1 tablespoon fish sauce
- 2 tablespoons fresh lime juice
- 1 cup rice noodles, cooked
- 3 tablespoons fresh cilantro, chopped
- 2 green onions, sliced
- kosher salt and fresh ground pepper
Instructions
- Heat 2 tablespoons of the coconut oil over medium heat in a large sauté pan.
- Add the shrimp to the pan season with salt and pepper and cook until opaque
- Remove the shrimp from the pan and reserve until ready for use
- Heat the remaining 2 tablespoons coconut oil in a medium pot over medium heat
- Stir in the onions, peppers, and mushrooms season with salt and pepper and cook until the vegetables have slightly softened
- Next add in the garlic, ginger and curry paste and stir to fully incorporate.
- Add in the coconut milk, broth, fish sauce, and lime juice
- Bring the mixture to a boil, then reduce the heat to low.
- Add broccoli, shrimp, and cilantro and simmer until broccoli is cooked and shrimp are warmed through (broccoli should be bright green)
- Place noodles in a bowl and cover with the shrimp vegetables and green onions.
Nutrition Facts
Shrimp And Red Curry Noodles Recipe
Serves: 2
|
Amount Per Serving: 1 bowl
|
||
|---|---|---|
| Calories | 947.35 kcal | |
| % Daily Value* | ||
| Total Fat 78.75 g | 120% | |
| Saturated Fat 66.99 g | 330% | |
| Trans Fat 0.02 g | ||
| Cholesterol 144.35 mg | 48% | |
| Sodium 1700.36 mg | 70.8% | |
| Total Carbohydrate 44.32 g | 14.7% | |
| Dietary Fiber 4.7 g | 16% | |
| Sugars 4.92 g | ||
| Protein 27.32 g | ||
| Vitamin A 20.58 % | Vitamin C 111.7 % | |
| Calcium 17.11 % | Iron 54.44 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Conclusion
Thai Red Curry Noodles typically have a bold, rich flavor profile. They offer a combination of:
- Spiciness: From the red curry paste, which includes red chilies, giving the dish a vibrant heat.
- Creaminess: Thanks to coconut milk, which balances the spice with a velvety, slightly sweet texture.
- Aromatic: With flavors of lemongrass, garlic, and ginger, adding depth and a fragrant quality.
- Savory & Umami: Often due to ingredients like fish sauce or soy sauce.
- Tangy & Fresh: Fresh lime juice or zest adds a refreshing zing, while herbs like cilantro or Thai basil offer a bright, fresh contrast.
Overall, the dish combines spicy, sweet, savory, and creamy notes for a well-rounded, flavorful experience.
There you have it- a complete meal in one bowl! You are sure to enjoy this delicious shrimp and red curry noodles recipe. It is fully of fresh veggies and spicy Thai curry which is easy to adjust to your liking. This easy curry noodles recipe is sure to become a family favorite. Share your feedback and photos on social media @familyfocusblog!
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