A few tips for any stir-fry style dish (or any cooking really) is to have all of your ingredients out and ready to go (mise en place), slice, and chop and place in small bowls until needed. Be sure the shrimp is clean and deveined. You can leave the tails on if you like (it makes for a beautiful presentation).
- 1 pound large shrimp, raw peeled and deveined, patted dry
- 1–2 jalapeños or long red chili peppers, minced (to your taste)
- 3 garlic cloves, minced
- Zest of one lime
- 3 tablespoons coconut oil (vegetable oil is fine)
- Kosher salt and fresh cracked pepper to taste
- 1 sweet onion, sliced
- 1 red bell pepper, sliced
- 1-inch fresh ginger, grated
- 4 tablespoons red curry paste (I use Thai Kitchen brand)
- 2 (14-oz) cans full-fat, unsweetened coconut milk (shake the can well)
- 2 cups fresh bean sprouts, rinsed and drained
- 1/2 cup fresh cilantro, chopped and/or fresh basil
- Jalapeño or long red chili pepper, sliced into rings for garnish
- 8 oz. rice noodles, cooked (soba, udon or linguine work well too)
- Lime wedges for serving
- In a medium-size bowl, toss together the shrimp, jalapeño (or long red chili), garlic, and lime zest. Sprinkle with a little salt and pepper and toss well to combine.
- Heat a large skillet or wok, over medium-high heat, and add two tablespoons of coconut oil. Add the shrimp to the pan, and cook until opaque and pink on both sides, about 2 minutes. Remove the shrimp and place it in a clean bowl and set aside.
- Let the same pan heat up again, then add the remaining coconut oil to the pot. Toss in the onions, peppers, and ginger season with salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the curry paste and stir to coat. Cook for 5 minutes, occasionally stirring, scraping the bottom. Add the 1½ cans of the coconut milk reserve the rest if needed.
- In the meantime, cook the rice noodles according to the package directions, strain, return to pan to keep warm.
- Increase heat and bring the mixture to a boil, then reduce the heat to low, cover, and cook for five minutes. Return the shrimp to the pan and add the bean sprouts, cilantro/basil and cook for about five more minutes.
- To serve, place a handful of rice noodles in a bowl and cover with the shrimp curry. Top with extra cilantro/basil or and sliced jalapeños and give it a good squeeze of lime. Serve immediately.
• Chicken or other fish in place of shrimp
• Fresno or serrano pepper (depends how spicy you likey)
• Any color sweet bell pepper
• Green curry paste instead of red curry paste
• Do NOT substitute light coconut milk. Just no. 🙂
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