Delicious and spicy Thai curry noodles with succulent shrimp.
Thai Curry Noodles with Shrimp
Delicious and spicy Thai curry noodles with succulent shrimp.
Ingredients
- 8 ounces Thai Rice Noodles
- 1 pound shrimp peeled and deveined
- 2 tbsp Thai Red Curry Paste
- 1 can coconut milk 10.75 oz
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper thinly sliced
- 1 cup snow peas
- 1/2 cup Basil leaves fresh
- 1/4 cup cilantro leaves Fresh
- 1 lime cut into wedges
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large pan or wok, heat some oil over medium heat. Add the shrimp and cook until pink and cooked through. Remove shrimp from pan and set aside.
- In the same pan, add the Thai red curry paste and cook for 1 minute to release the flavors.
- Stir in the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes.
- Add the red bell pepper and snow peas to the pan and cook for another 5 minutes, or until vegetables are crisp-tender.
- Return the shrimp to the pan and stir in the basil and cilantro leaves. Cook for an additional 2 minutes.
- Serve the curry noodles with the lime wedges on the side.
- Enjoy!
Nutrition
Calories: 408kcalCarbohydrates: 42gProtein: 25gFat: 16gFiber: 3g