Make dinner effortlessly with our Thai shrimp curry noodle bowl! Easy to prepare, it delivers big flavors with juicy shrimp, creamy coconut, and the perfect spice blend with Thai red curry paste on silky noodles. Ideal for busy evenings, it's a no-fuss crowd-pleaser that adds a delicious twist to your dinner lineup.
If you're seeking more Thai inspiration, check out my homemade curry pastes: Thai yellow curry paste, Thai green curry paste, and Thai red curry paste. They're the perfect starting point for delicious meals, including favorites like Thai yellow chicken curry and Thai green curry, guaranteed to bring authentic Thai flavors to your table.
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⭐️ Why this recipe works
- Flavorful and aromatic: Combines the richness of coconut milk with the zest of Thai spices, offering a balance of spicy, sweet, and savory notes.
- Quick and easy: Ready in under 30 minutes, perfect for a weeknight dinner that doesn't compromise on taste.
- Versatile: Offers plenty of substitutions and variations to cater to different dietary needs and taste preferences.
- Comfort food with a twist: Serving with noodles provides a delightful alternative to the traditional rice accompaniment, making it a comforting noodle bowl.
🧾 Ingredients overview
- Shrimp: Adds a delicate, sweet flavor and a succulent texture to the dish.
- Thai curry paste: The heart of the dish, infusing it with authentic Thai flavors and heat.
- Coconut milk: Brings creaminess and balances the spices, creating a rich sauce.
- Fish sauce: Adds umami, anchoring the dish with depth and complexity.
- Brown sugar: A touch of sweetness to contrast the heat.
- Vegetables (bell peppers, onion, and snap peas): Add crunch, color, and nutritional value.
- Lemongrass, garlic, and ginger: Aromatic base that starts the dish with layers of flavor.
- Lime juice and zest: Brighten the dish with a hint of acidity.
- Fresh basil and cilantro: Herbal freshness complements spicy and rich flavors.
- Noodles (preferably rice noodles): Serves as the base, turning the curry into a hearty noodle bowl.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Thai shrimp curry step-by-step
- Prepare the Noodles: Cook the noodles according to package instructions, then set them aside.
- Sauté Aromatics: In a large pan, sauté lemongrass, garlic, and ginger until fragrant.
- Add Vegetables: Stir in the bell peppers and onion, cooking until slightly softened.
- Incorporate Curry Paste: Mix in the Thai curry paste, allowing it to bloom with the aromatics.
- Pour in Coconut Milk: Add coconut milk, fish sauce, and brown sugar, bringing the mixture to a simmer.
- Cook the Shrimp: Add the shrimp, cooking until they are pink and opaque.
- Finish with Herbs: Stir in snap peas, lime juice, and zest, simmering for an additional minute. Off the heat, fold in fresh basil and cilantro.
- Assemble the Bowl: Place noodles in bowls, ladle the curry over them and garnish with more herbs
📖 Substitutions and variations
- Protein: Chicken, tofu, or mixed seafood can replace shrimp.
- Vegetables: Try with mushrooms, carrots, or zucchini for a twist.
- Curry Paste: Green or red Thai curry paste can be used depending on the desired heat level.
- Noodles: Substitute rice noodles with udon, soba, or whole wheat noodles for a different texture.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Curry paste quality: Invest in a high-quality Thai curry paste for authentic flavors.
- Shrimp size: Opt for larger shrimp for a juicier, more satisfying bite.
- Adjusting heat: Start with less curry paste and gradually add more to control the dish's spiciness.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze the curry without the noodles for up to 2 months.
- Reheat: Thaw (if frozen) and reheat gently on the stove. Cook fresh noodles to accompany the reheated curry.
❓Recipe FAQ's
Yes, you can prepare the curry ahead and add the shrimp when reheating to avoid overcooking them.
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking to avoid adding excess water to the curry.
Yes, chicken, beef, or plant-based proteins like tofu can be used in place of shrimp. Adjust cooking times accordingly to ensure the protein is cooked through.
Adjust the heat by varying the amount of curry paste. Start with less for a milder flavor and add more for extra heat. You can also add fresh chili peppers or chili flakes to increase spiciness.
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The BEST Thai Shrimp Curry
Ingredients
- 12 oz 340g shrimp, peeled and deveined
- ⅓ cup Thai red curry paste, homemade or store-bought
- 1 can, 14 oz full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 red bell peppers, thinly sliced
- 1 medium onion, thinly sliced
- 1 cup snap peas, trimmed
- 1 stalk lemongrass, minced
- 3 cloves garlic, minced
- 1 inch piece ginger, grated
- Juice and zest of 1 lime
- ½ cup fresh basil leaves, chopped
- ½ cup fresh cilantro leaves, chopped
- 4 nests, about 8 oz rice noodles
- Optional garnishes: additional herbs, sliced red chilies, lime wedges
Instructions
- Prepare the Noodles: Cook rice noodles according to package instructions, drain, and set aside.
- Sauté Aromatics: In a large skillet over medium heat, sauté lemongrass, garlic, and ginger for 1-2 minutes until fragrant.
- Add Vegetables: Incorporate sliced bell peppers and onion, cooking for 3-4 minutes until they begin to soften.
- Incorporate Curry Paste: Stir in the Thai curry paste with the vegetables, cooking for another minute to enhance its flavors.
- Pour in Coconut Milk: Add coconut milk, fish sauce, and brown sugar to the pan. Bring to a simmer and stir well to combine all the ingredients.
- Cook the Shrimp: Mix in the shrimp and cook for 3-5 minutes, or until they turn pink and are cooked through.
- Finish with Herbs: Add the snap peas, lime juice, and zest. Simmer for an additional minute. Remove from heat and stir in the basil and cilantro.
- Assemble the Bowl: Divide the cooked noodles among four bowls. Ladle the curry over the noodles. Garnish with additional herbs, sliced chilies, and lime wedges if desired.
Notes
- Adjust the amount of curry paste to taste for a milder or spicier curry.
- Ensure all your ingredients are prepped before starting the cook, as the process moves quickly.
- This dish is versatile; feel free to add or substitute vegetables according to availability or preference.
- For a vegetarian version, substitute shrimp with tofu or a mix of additional vegetables.
- Enjoy this comforting and aromatic Thai Shrimp Curry Noodle Bowl, a perfect blend of flavors and textures that's sure to be a hit at any meal.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Kelsey Anderson says
Wow!!! Just finished making this and it was amazing! I did add in 1 can of veggie broth as well as I wanted to make it more of a soup (it’s cold up here in MN) and it was awesome! My husband loved it as well. A remake for sure... next time I won’t add the veggie broth and add it to rice!!
Debs says
Thats so awesome Kelsey! Thanks so much. Absolutely love your idea of making it soup-y too. So warm and comforting to beat that cold!