Curried Coconut Noodles With Shrimp Recipe

By
Yasmin Fahr
Yasmin Fahr: Contributing Writer at Serious Eats
Yasmin Fahr

Yasmin Fahr is a food writer, recipe developer and author of the cookbook Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.

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Updated Aug. 29, 2018
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Yasmin Fahr

There's no reason why you can't make this dish with red or green curry paste if that's your preference. I recently learned that a friend hates red curry paste but loves the others, so to each one's own, right?

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Recipe Facts

5

(1)

Active: 10 mins
Total: 10 mins
Serves: 3 to 4 servings

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Ingredients

  • 1 pack (3 to 4 servings) dry rice noodles
  • 2 tablespoons peanut or canola oil
  • 1 shallot, thinly sliced (about 1/4 cup)
  • 2 cloves garlic, minced or grated with a Microplane (about 2 teaspoons)
  • 2 tablespoons yellow curry paste
  • 1 (13.5-oz) can coconut milk
  • 12 large shrimp, peeled and deveined
  • 2 small heads bok choy, trimmed and quartered
  • ½ tablespoon fish sauce
  • Kosher salt
  • ½ cup fresh cilantro leaves
  • ½ cup bean sprouts
  • Lime wedges, for serving

Directions

  1. Soak the rice noodles in a bowl of warm water for 10 minutes while you make the dish.

  2. Heat the oil in a large pot over medium-high heat until shimmering. Add the shallot and cook until softened, about 2 minutes, then add the garlic and cook, stirring, until aromatic, about 30 seconds. Stir in the curry paste and cook, stirring, until fragrant, about 1 minute longer. Stir in the coconut milk, whisk to combine, and bring to a simmer. Simmer for to 3 minutes.

  3. Add the shrimp and bok choy and cook until the shrimp is pink and no longer translucent, about 3 minutes. Off heat, stir in the noodles and fish sauce, season with salt, and top with the cilantro and sprouts. Divide between bowls and serve immediately with lime wedges.

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