Q: How is it you can make an entire curry dish at home with only 10 ingredients that tastes like it has 20? A: Store-bought curry paste. Most versions contain ingredients you can only find at an Asian markets like galangal, lemongrass, and makrut (Thai) lime, that transform coconut milk and shrimp into an as-good-as-if-not-better-than takeout dish that’s ready in less than 30 minutes.
The first thing you want to do is get water boiling for your rice noodles. Fill a large saucepan three-quarters full with water and heat over high. When water starts to steam, add several large pinches of salt and cover.
Meanwhile, start to prep your other ingredients. Peel ginger with a vegetable peeler or spoon and slice as thinly as possible. Slice 1 jalapeño into thin rings and discard stem. Trim root ends from 1 bunch scallions. Starting at root end, cut white and light green parts into 1" pieces. Set aside segments and reserve dark green parts for serving. Use vegetable peeler to remove zest in strips from 1 lime, then cut lime into 4 wedges.
Heat 2 Tbsp. oil in a medium saucepan over medium. Add ginger, light parts of scallions, lime zest, and half of jalapeño. Cook, stirring often, until ginger and scallions are golden, 7–10 minutes. Season with salt.
Add 4 oz. curry paste and stir until paste starts to stick to bottom and is slightly darkened in color, about 3 minutes.
Add two 13.5-oz. coconut milk and stir to combine. Season with more salt, then reduce heat so mixture is barely simmering. Cook, stirring occasionally, until flavors are melded and curry is slightly thickened, 5–7 minutes.
Meanwhile, cook 8 oz. rice noodles in pot of boiling water according to package instructions. Drain noodles in a colander in the sink, rinse thoroughly under cold water, and shake off excess water. Drizzle with remaining 1 Tbsp. oil and toss to coat and prevent sticking.
Season 1½ lb. shrimp with salt and add to curry. Cook, stirring, until shrimp are cooked through, 2–3 minutes. Remove pot from heat and squeeze in juice from half of lime wedges.
Divide noodles among bowls, then ladle curry over noodles. Thinly slice remaining scallion greens and sprinkle over curry along with remaining jalapeño.
Pick basil sprigs and scatter over, then serve with remaining lime wedges alongside.
Green Coconut Shrimp CurryReviews SectionI added the lime zest to the curry mixture and it turned out bitter!! I am surprised no one has mentioned a bitter taste yet. I would omit the lime zestAnonymousSan Francisco06/23/20Delicious, very rich, and very simple. I make it with tofu instead of shrimp, and have noticed huge variance based on the brand of coconut milk I use - so pay attention to that!I'm still thinking about this curry a day later. I made it for a friend and her roommates on her birthday, and everyone loved it. It was a bit too spicy for some, but I ate the whole serving anyway. Can't wait to make this again!Amazing flavor. Quick and easy recipe that the whole family loved! I substituted chicken for the shrimp for my children and it worked perfectly. LOVED it!!AnonymousSt. Louis, MO04/30/19This was ultimately quick and amazing. I love these simpler recipes that you don't need to ready every step carefully. Great weeknight dinner.AnonymousYosemite,CA01/09/19Great flavour. Made with black rice instead of rice noodles. Easy to make and really deliciousLoved it! Made it without the shrimp and over rice. substituted coconut milk for milk i heated in a pan and spiced with nutmeg.I definitely give this recipe a thumbs up! I've made it a few times already and it will be one of my go to's. Everyone loves it! For the vegetarians in the family I make a tofu version and they also love it. I've been to Thailand, taken cooking classes there (not the tourist classes- my companion had to translate) and I have to say that this recipe makes it all so simple- and SOOOOO delicious! Thank you BA!PS: I was able to print the recipe. Perhaps this function was added since all the requests.Ferment4LifeHalifax, Nova Scotia01/11/18So easy, so satisfying and so cheap. Made it at my friends house and bought all of the ingredients for under $30. I would cook down the sauce a bit longer than it says because it wasn't as thick as I wanted.emily schultzbonappetit.com11/01/17Really great way of building flavor in next to no time. I skipped the lime zest in step 3, and it was still rad. You can up the scallions too, if you like scallions. I like scallions. I upped them.alex_delanyNew York City10/31/17A whole 4oz jar of green curry paste??? Seems like that would over power any dish.AnonymousCalifornia10/19/17I wanted to like this recipe! I thought about it for days and was eager to make it for my boyfriend and I on a busy night. Unfortunately, it was a miss. While it was quick to make, I found this dish lacked a certain complexity I like in curry—but it also tasted overwhelmingly like lime so it felt bland and overpowering all at once. We both weren't a big fan of the rice noodles but ate the leftovers over rice which was a lot better. I'm sorry Bon Appetit, I still love u.AnonymousSan Diego, CA10/04/17AnonymousNew York09/27/17It only takes a minute to copy a recipe and paste it into a Word document. Then file logically in your own recipe file. Too much paper laying around the kitchen!Can I use curry powder instead of paste for a milder version?AnonymousHaddonfield, NJ09/27/17I second, third and fourth the request to make the recipes printable. If I can't print them or save them to "my recipe box", your website is not useful to me. Please and thank you!I totally support the requests for printable recipes!I totally agree that a printable version would be appreciatedPLEASE make these recipes printable!!!I have made this easy curry dupish ipoften. Its a big hit , even serve over Jasmine Rice.Also, green curry paste works as well. And , I would also recommend this sauce on top of a roasted salmon .AnonymousNew Jersey09/26/17I am looking forward to making this! Do you have any recommendations on green curry pastes? I've never bought a jarred paste and would love to know which brands are best!sophie rubinBoston, MA09/25/17
These hypnotic Rice Noodles taste better than your favorite restaurant but are super easy to make at home. They are lusciously creamy tossed in an aromatic curry sauce made with coconut milk and spiked with red curry, ginger, garlic, basil and lime juice. This Rice Noodles recipe also earns major points because it’s made with 100% pantry friendly ingredients and is easily adaptable to whatever veggies or protein you have on hand. This Rice Noodles recipe also reheats beautifully due to the forgiving rice noodles so it’s fantastic for make ahead meals and meal prep. Get ready to skip the takeout forever!
PIN THIS RECIPE TO SAVE FOR LATER
Coconut Shrimp Curry Recipe
You may not think of One Pot Coconut Shrimp Curry as part of a balanced nutrient-rich meal, and still taste amazingly wonderful at the same time. Well, prepare to be amazed by this curry recipe made with fresh veggies, ginger, coconut milk, and Greek yogurt with red curried shrimp.
Within this recipe post, you&rsquoll make a flavorful curry dish, with just a few ingredients. Plus you&rsquoll learn a simple trick to infuse stronger flavors of curry or other spices into your cooking.
Why this one pot curry is so yummy
It comes together in a snap (not talking about the peas here) and can be cooked in one pot. Curry powder is an ingredient that goes a long way to flavor dishes and is the star of this coconut shrimp curry. I have a tip to infuse the flavor into the food even more, so be sure to read the cooking tips section below.
It wouldn&rsquot be coconut shrimp curry without coconut of course. Canned coconut milk adds a lovely creamy texture and flavor.
One-Pan Coconut Shrimp Noodle Bowls
WHY did I just do that. I’ve been doing so well.
I first saw it on one of Martha’s 15 billion cooking shows. Then after that I started seeing it on 17 trillion blogs. Then after that I started seeing it in my sleep. Then after that I started seeing it in the clouds. Then after that I started seeing in the ceiling designs. Then after that I started seeing a therapist.
So I made my own version. A Thai version. Kind of. Even though there’s no Thai curry paste in it. But you should add some! I had planned on adding some but then World War Three happened in one of my babies’ diapers, so I had to gear up and head to the front lines.
Are you mad that I keep talking about dirty diapers above and below photos of silky noodles? Is this a deal breaker for us? It’s not like I’m describing what’s IN the diap – okay I’m getting the wrap-it-up red light from the back.
One-pan. Creamy coconut noodles. Seared shrimp. Your entire face.
One-Pan Coconut Shrimp Noodle Bowls:
What it took for 2 HUGE bowls. Or 4 smaller ones. Or whatever:
* 1 Tbs. extra-virgin olive oil
* 1 tsp sesame oil
* 1 pound extra-large shrimp thawed, peeled and deveined
* 3 cloves garlic, minced
* 1 Tbs. freshly minced ginger
* 1 yellow bell pepper, diced
* 1 (13.5 oz) can coconut milk
* 2 cups fish stock (or seafood, or chicken, whatevs)
* 7 oz (half a box) pad Thai noodles
* 1 tsp fish sauce
* 2 tsp sriracha sauce
* 1 cup cilantro leaves (plus more for garnish)
* 2 scallions, diced
* 1 lime (or more!)
Heat the oils in a large straight-sided pan over medium-high. Add the shrimp, season with salt and pepper and sear on both sides until you get a nice sear, about 5 minutes total. Remove from pan and set aside.
Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. Sauté for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and scallions. Bring to a boil, reduce heat and let simmer until noodles cook through, about 5 minutes.
Take off the heat and add a few big squeezes of lime juice. Now taste that. UGH. Need anything? Add a little salt if you want. More lime juice? Yes.
Рецепт Thai Shrimp Curry Over Rice Noodles
This is adapted from a recipe in Bon Appetit in 2005. I added several ingredients that were not in the original including sugar snap peas, bean sprouts, tomatoes and spinach. The original was not served over rice noodles rather as a soup. Chopped peanuts would add some crunch as a garnish but I didn't have any.
Like many Thai dishes this one has lots of ingredients which makes it appear complicated. It really isn't. Most of the work is in the Mise En Place of ingredients and the dish cooks very quickly.
I used green curry paste but red would work fine if you want more heat. My wife isn't fond of very spicy dishes so I used the milder green paste. Like they say happy wife happy life.
If you don't have a wok to stir fry in a standard frying pan will work fine.
I served the curry with a green salad topped with red grapes and feta cheese. I made a lime coconut vinaigrette for the salad.
For a wine we had a Fenestra 2013 Silverspoons Sineyard Verhelho. It has flavors of pineapple, lime and citrus with a zesty finish. Served chilled it worked well with the curry.
- 8 teaspoons (40ml) high-quality chicken base, such as Better Than Bouillon
- 4 teaspoons (18g) brown sugar
- 8 teaspoons (40ml) red curry paste (see note)
- 4 teaspoons (20ml) chili-garlic sauce (more or less to taste)
- 4 teaspoons (20ml) fish sauce
- 1 cup (240ml) coconut milk
- 16 to 20 medium cooked shrimp
- 1 cup thinly sliced button or shiitake mushrooms
- 4 small nests rice noodles or precooked ramen or Italian pasta (see note)
- 1 cup thinly sliced scallions
- 1 lime, cut into 4 wedges
Divide chicken base, sugar, curry paste, chili-garlic sauce, fish sauce, shrimp, mushrooms, coconut milk, and noodles between 4 resealable glass jars. Divide scallions and lime wedges between 4 small zipper-lock bags and seal bags, squeezing out all of the air. Tuck bags into jars and seal. Refrigerate for up to 4 days.
When ready to serve, remove scallion packet and add boiling water to the top of the jar. Seal jar and let sit 2 minutes. Open jar, stir in scallions, squeeze with lime, and serve.
If you don’t eat shellfish, fear not! You can simply swap the shrimp for tofu, chicken, or even chickpeas. Here is how:
- Tofu Curry:
- Wrap one block of extra-firm tofu in a clean kitchen towel and press on all sides to remove as much moisture as possible. Alternatively, you can set something heavy on top (such as a cast iron skillet), and let it press for about 15 to 20 minutes, or even longer for firmer tofu. Slice tofu into cubes.
- Heat 2 Tbsp. oil in a large skillet (preferably non-stick) over medium-high. Once hot, add tofu cubes and cook for 10 to 12 minutes, turning to cook all sides, until golden and crispy. Add crispy tofu to coconut curry sauce after the sauce is simmered/reduced.
- Cut 1 lb. of boneless, skinless breasts or thighs into small, bite-size pieces. Place chicken in a gallon-sized zip-top bag, and add 3 Tbsp. corn starch and 1/4 tsp. salt toss to coat.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Once hot, add chicken and sauté until golden and cooked-through, about 8 minutes. Add chicken to coconut curry sauce after the sauce is simmered/reduced.
- Drain and rinse 1 can of chickpeas. Add chickpeas to coconut curry sauce after the sauce is simmered/reduced.
If you don’t want to use jumbo shrimp, you can use extra large, or large, which are of course less expensive. Use whatever shrimp fit into your budget—just reduce the initial cooking time by a minute if you go for a smaller size.
Rice noodles are such a fun change of pace from regular wheat noodles (and a great ingredient if you are gluten-free check the packaging to make sure). Make sure not to over soak them in the hot water, or they will turn mushy. You want to take them out when they are pliable, but still have some firmness, as they will continue to cook in the sauce, over the stovetop.
Different cuts of rice noodles require different soaking times. Refer to package directions if possible, or check out this guide.
This recipe make a big vat of shrimp stir fry—feel free to cut the recipe in half if you are serving a smaller group.
Springy rice noodles surround plump shrimp with a nice lacing of Asian flavors.Tweet This
What’s in This Thai Shrimp Curry?
Here’s what you’ll need to make my take on Thai shrimp curry:
- Jumbo shrimp
- Vegetable oil
- Kosher salt
- Red chili flakes
- Bell pepper
- Coconut milk
- Thai red curry paste
- Fish sauce
- Peanut butter
- Lime juice
- Ground ginger
- Brown sugar
- Green onion
Easy Thai Coconut Curry
We&rsquove known folks who said &ldquoI don&rsquot like curry&rdquo. Are you one of those folks? If so, we should talk because maybe there&rsquos a missing link here that could possibly sway you over to the curry-lovers side. There&rsquos so many different types of &ldquocurry&rdquo that no curry is ever created equal. In fact, the term &ldquocurry&rdquo is such a generic term for a beautiful kaleidoscope of spices used all over the world. We use it today to collectively describe a dish as having awesome flavor and of course, color.
Every &ldquocurry&rdquo or combination of spices is different and so are the flavors. Maybe you had a curry that had a concentration of a spice that didn&rsquot appeal to you? Or maybe it was too flavorful that gave you heart-burn. Trust us, we&rsquore all in the same boat. There are some curry combinations that we just can&rsquot eat because they&rsquore too strong, resulting in heart-burn that forces us to walk around the block a few times just so our meal can digest.
We empathize with all you curry-avoiders. But it doesn&rsquot mean that you should avoid curry all together. There&rsquos mild versions and recipes that give you just enough hint and subtle flavor to get you excited for the next bite. Let&rsquos not give up on curry completely. Life is better with a bit of spice.
What we propose is to start small and slow. Every recipe can be adjusted to taste and make it your own with what ever you want in any combination that works for you. This coconut curry recipe we made last year for our zucchini project is one of those that is the perfect starting point to customize the flavors to your personal taste buds.
There&rsquos something for everyone in this curry recipe. Don&rsquot like shrimp? Add more veggies, chicken or your favorite protein. Like more flavor? Add more curry powder, garlic and spice. This recipe is easy and perfect to make if you&rsquore a newbie.
This zucchini shrimp coconut curry is our go-to curry recipe and every time we make it, it&rsquos never the same twice. That&rsquos the beauty of curry because the possibilities are endless and with that, hopefully it&rsquoll be able to have something special for everyone to enjoy.