Thai Shrimp Curry Noodle Bowl Recipes

THAI COCONUT CURRY SHRIMP NOODLE BOWLS

Thai Coconut Curry Shrimp Noodle Bowls image

Provided by Jessica

Time 35m

Number Of Ingredients 16

Ingredients

3 tablespoons coconut oil
1/2 pound raw peeled and deveined shrimp, (patted dry)
1/2 sweet onion, (sliced)
1/2 red bell pepper, (sliced)
1/2 orange bell pepper, (sliced)
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, (minced)
1/2 teaspoon freshly grated ginger
2 tablespoons red curry paste
1/3 cup sugar snap peas
1 (14-ounce) can full-fat coconut milk
1 (14-ounce) can light coconut milk
6 ounces cooked rice noodles, (or soba noodles... or spaghetti!)
3 tablespoons fresh chopped cilantro
2 green onions, (sliced)

Steps:

Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil. Add in the shrimp and cook until opaque and pink on both sides. Sprinkle with salt and pepper Remove the shrimp and place it in a bowl off to the side.
Add the remaining coconut oil to the pot. Stir in the onions, peppers, more salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the snap peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the shrimp and cilantro and cook for 5 minutes more.
To serve, place a handful of rice noodles in a bowl and cover with the shrimp curry. Top with extra cilantro or green onions.

THAI SHRIMP NOODLES

Thai Shrimp Noodles image

An easy peasy 20 minute meal that can be easily adapted with more veggies - quicker than take-out and so much tastier (+healthier)!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
1 pound linguine
2 carrots, peeled and shredded
1/4 cup dry roasted peanuts, chopped
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro leaves
1/4 teaspoon sesame seeds
1/4 cup reduced sodium soy sauce
2 tablespoons peanut butter
2 tablespoons vegetable oil
2 tablespoon sesame oil
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon red chili paste with garlic, optional

Steps:

In a small bowl, whisk together soy sauce, peanut butter, vegetable oil, sesame oil, honey, brown sugar and red chili paste; set aside. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and return pasta to pot. Stir in soy sauce mixture, shrimp, carrots, peanuts, green onions and cilantro. Serve immediately, garnished with sesame seeds, if desired.

THAI CURRY NOODLE BOWL

Thai Curry Noodle Bowl image

30 minutes is all it takes to make this incredibly tasty soup. Sautéed garlic, tender-crisp carrot strips and rice noodles are cooked in a ginger flavor infused broth and garnished with fresh cilantro, green onions and salted peanuts. It's a light and flavorful soup that's sure to impress.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon peanut oil
2 cloves garlic, minced
1 (32 ounce) carton Swanson® Thai Ginger Flavor Infused Broth
1 large carrot, peeled and cut into 2-inch matchstick thin strips
1 (8 ounce) package wide rice noodles, prepared according to package directions
3 tablespoons sliced green onions
⅓ cup chopped fresh cilantro leaves
3 tablespoons chopped dry-roasted, salted peanuts
6 wedges lime

Steps:

Heat the oil in a 2 1/2-quart saucepan over medium-high heat. Add the garlic and cook and stir for 45 seconds.
Add the broth to the saucepan and heat to a boil. Reduce the heat to medium. Add the carrot and cook for 5 minutes or until tender-crisp.
Add the noodles to the saucepot and cook until the mixture is hot and bubbling. Serve topped with the green onions, cilantro and peanuts with the lime wedges on the side.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 38.3 g, Fat 4.6 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 645.5 mg, Sugar 0.9 g

THAI SHRIMP CURRY WITH A KICK

Thai Shrimp Curry with a Kick image

Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!

Provided by Kim's Cooking Now

Categories Trusted Brands: Recipes and Tips Hunt's

Time 30m

Yield 4

Number Of Ingredients 18

Ingredients

24 uncooked large shrimp, peeled and deveined
¼ teaspoon salt
⅛ teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
½ cup finely diced red onion
3 cloves garlic, minced
2 teaspoons freshly grated gingerroot
1 lime, juiced
1 (8 ounce) package sliced fresh mushrooms
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
1 cup chicken broth
¼ teaspoon crushed red pepper flakes
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
8 leaves Thai basil, chopped
1 teaspoon curry powder
¼ cup chopped fresh cilantro
1 lime, quartered

Steps:

Sprinkle shrimp with salt and cayenne pepper.
Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
Serve with a lime wedge and garnish with cilantro, if desired.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 14.4 g, Cholesterol 192.8 mg, Fat 29.2 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 19.8 g, Sodium 1221.2 mg, Sugar 6 g

THAI SHRIMP AND NOODLES

Thai Shrimp and Noodles image

Make and share this Thai Shrimp and Noodles recipe from Food.com.

Provided by Karen From Colorado

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces spaghetti noodles, broken
1 1/2 lbs broccoli florets (5 cups)
1 lb fresh shrimp or 1 lb frozen shrimp, peeled and deveined with tails intact
1/3 cup creamy peanut butter
1/4-1/3 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon chili oil (or cooking oil plus dash bottled hot pepper sauce)
1 tablespoon grated gingerroot
3 garlic cloves, minced
4 green onions, chopped
1/3 cup chopped cashews or 1/3 cup almonds

Steps:

In a 4 qt Dutch oven, bring a large amount of water to boil.
Add pasta and cook 4 minutes.
Add broccoli and cook 2 minutes.
Add shrimp and cook 2 to 3 minutes or until pink.
Meanwhile, in a bowl combine peanut butter and soy sauce.
Stir in vinegar, sesame oil, chili oil, gingerroot, and garlic.
Drain spaghetti mixture and return to pan.
Add peanut butter mixture, green onions and nuts.
Toss gently to coat.

Nutrition Facts : Calories 407.9, Fat 17.1, SaturatedFat 3.1, Cholesterol 95.5, Sodium 1248.6, Carbohydrate 42.4, Fiber 2.7, Sugar 3.2, Protein 25

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