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This coconut curry shrimp is so rich and smooth you will want to eat it every week. Load it up with plenty of vegetables for a complete meal or you can even swap in chicken for the shrimp!
Mindi

Thai Curry Coconut Shrimp With Rice Noodles

This curry coconut shrimp is so rich and smooth you will want to eat it every week. Load it up with plenty of vegetables for a complete meal or you can even swap in chicken for the shrimp!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 tablespoons coconut oil divided
  • ¾ lb raw shrimp peeled and deveined
  • ½ large red bell pepper seeded and sliced
  • ½ large orange bell pepper seeded and sliced
  • ½ medium yellow onion sliced
  • 3 garlic cloves minced
  • 1 ½ teaspoon freshly grated ginger
  • 4 T ¼ cup red curry paste
  • 1 cup snow peas
  • 2 cans 14-ounce each coconut milk
  • 2 cups baby spinach I like to remove the stems, but you can leave them on
  • 8 oz. rice noodles cooked according to directions on package
  • 3 tablespoon fresh cilantro chopped (+ additional for garnish, optional)
  • 2 scallions sliced
  • a pinch of red pepper flakes optional
  • salt & pepper

Method
 

  1. Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil.
  2. Lightly salt & pepper the shrimp and add them to the pan , being careful not to crowd the shrimp.
  3. Cook the shrimp until pink and opaque on both sides, Remove the shrimp and place in a bowl to the side.
  4. Add remaining coconut oil to the pan.
  5. Stir in the onions and peppers and toss to coat.
  6. Cook for about 5 minutes until the vegetables begin to soften.
  7. Add the ginger, garlic and red curry paste. Stir to combine.
  8. Cook for a few minutes, scaping the bottom of the pan
  9. Add the coconut milk and stir to combine the "redness" of the curry paste with the coconut milk until all lumps are gone.
  10. Add in the snap peas (as well as the red pepper flakes, if you are using them)
  11. Turn up the heat and simmer for 5 minutes.
  12. Add in the shrimp, spinach and 2 tablespoon of cilantro
  13. Continue just until the spinach wilts.
  14. Spoon mixture over the cooked rice noodles, topping with remaining cilantro and scallions for garnish