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This Thai Shrimp Curry is my go-to for those nights when I want maximum flavor with minimal fuss. Creamy coconut milk swirls into a vibrant red curry and plump shrimp, wrapped up with fresh herbs and crisp veggies over soft rice noodles. In just half an hour, dinner tastes like a trip to your favorite Thai kitchen.
My family fell in love with this dish on a rainy weekday when we needed comfort fast. Now it is the number one request anytime we crave Thai food at home.
Ingredients
- Shrimp: About 12 ounces peeled and deveined Choose firm fresh shrimp for the best texture and flavor
- Thai red curry paste: One third cup homemade or store-bought for complexity and heat Look for brands that list chili and lemongrass near the top
- Full-fat coconut milk: Fourteen ounce can Gives richness and a silky base Use a creamy version with few additives
- Fish sauce: Two tablespoons for signature savory depth Aged brands like Red Boat bring the best umami
- Brown sugar: One tablespoon for a touch of caramel sweetness that balances the heat
- Red bell peppers: Two thinly sliced for crunch and color Pick glossy skins with no soft spots
- Medium onion: Thinly sliced to add sweetness and depth Choose a firm even-shaped onion
- Snap peas: One cup trimmed for fresh bite and color Look for bright green pods
- Lemongrass: One stalk minced gives citrus aroma Sniff for a strong lemony scent
- Garlic: Three cloves minced Essential for building a flavor foundation
- Ginger: One inch piece grated gives punch and warmth Look for smooth skin and no shriveling
- Lime juice and zest: Adds zing and balance Always choose heavy limes with glossy skin
- Fresh basil leaves: Half cup chopped for herby flavor Thai basil is best but sweet basil works
- Fresh cilantro leaves: Half cup chopped for brightness Vibrant green leaves signal freshness
- Rice noodles: Four nests or about eight ounces for a slurpable base Choose flat noodles for better sauce absorption
- Optional garnishes: More herbs sliced red chilies and lime wedges to brighten each bowl
Step-by-Step Instructions
- Prepare the Noodles:
- Soak or cook your rice noodles according to package directions until just tender Drain fully and set aside Toss noodles very lightly with oil to prevent sticking while you move on
- Sauté the Aromatics:
- In a roomy skillet or wok over medium heat add a swirl of oil and cook the minced lemongrass garlic and ginger Stir constantly for about two minutes until all are golden fragrant and softened You want the aroma to fill the kitchen but not brown the herbs
- Cook the Vegetables:
- Add sliced bell peppers and onions to the skillet. Stir and cook for about four minutes until softening but still vibrant The onion should look glossy the peppers should keep a bit of crunch
- Bloom the Curry Paste:
- Add your curry paste right into the pan with the veggies Stir for a full minute so its flavors awaken and stick to the vegetables This is where the color deepens and the chili fragrance intensifies
- Simmer the Coconut Milk:
- Pour in the coconut milk fish sauce and brown sugar Stir well and bring to a gentle simmer Watch as the sauce turns glossy and everything melds Taste for salt and sweetness now if needed
- Cook the Shrimp:
- Add shrimp to the simmering coconut broth Cook gently for three to five minutes until the shrimp are fully pink and curled up They should stay juicy and succulent so do not overcook
- Add the Snap Peas and Finish with Herbs:
- Stir in the snap peas lime juice and zest Simmer just one minute longer so the peas brighten Then turn off the heat and fold in the chopped basil and cilantro The herbs will wilt from the steam preserving their fresh flavor
- Assemble the Bowls:
- Divide rice noodles between four serving bowls Ladle a generous portion of the shrimp curry mixture over each nest Add more herbs sliced chilies and a squeeze of lime to make each bowl your own
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My favorite part is the finish of fresh basil and cilantro which fills your kitchen with an herbal aroma just before serving. I always think of my youngest dancing around the counter waiting for the lime wedges I use them to brighten up every bowl.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to two days For best results store the noodles and curry separately to avoid sogginess Reheat curry gently in a saucepan or microwave until hot adding a splash of water or stock if it thickens too much
Ingredient Substitutions
Swap out the shrimp for cubed tofu or chicken breast for a different protein If you are out of snap peas try green beans broccoli or baby spinach For a milder curry use half the paste or a milder brand
Serving Suggestions
These curry bowls are a meal on their own but I like them with a side of crunchy cucumber salad Sliced avocado or boiled eggs are great toppers And always serve with extra lime wedges and chili slices so each person can tweak their heat and tang level
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A Thai Comfort Food Classic
Thai curry is rooted in family gatherings and street food culture Each home cook has their own touches and favorite vegetables Even if you are new to making curry at home the coconut milk and fresh herbs will make your kitchen smell unforgettable
Frequently Asked Questions
- → How spicy is Thai Shrimp Curry Noodle Bowls?
The level of heat depends on the amount and type of curry paste you use. Start with less and add to taste for a milder or spicier outcome.
- → Can I substitute the shrimp with another protein?
Yes, tofu or extra vegetables make a wonderful alternative for a vegetarian version. Chicken or fish can also work, adjusting cook time as needed.
- → What kind of noodles are best for this dish?
Rice noodles work beautifully, but you can use any noodles that hold up to the curry, such as soba or udon if preferred.
- → How can I enhance the freshness of this bowl?
Finish with plenty of fresh herbs like basil and cilantro, and don’t skip the squeeze of lime for brightness and aromatic lift.
- → Do I need homemade curry paste for best results?
Homemade adds depth, but a good store-bought Thai red curry paste gives bold flavor and saves time.