Stir-Fried Coconut Curry Shrimp Noodles

A vibrant and aromatic stir-fry featuring tender shrimp and rice noodles coated in a rich, spicy coconut curry sauce, packed with fresh vegetables.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Thai
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• stir-fry
• quick
• spicy
• savory
• rich
• fresh

Ingredients

• 1 pound shrimp (peeled, deveined)
• 8 ounce thin rice noodles
• 1 tablespoon coconut oil
• 1 yellow onion (thinly sliced)
• 2 clove garlic (minced)
• 1 red bell pepper (thinly sliced)
• 2 cup fresh spinach
• 1 tablespoon red curry paste
• 13.5 fluid ounce full-fat coconut milk
• 1 tablespoon fish sauce
• 0.5 teaspoon red pepper flakes
• 1 fresh lime wedges (wedges, for serving)
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking; set aside.
2. In a large skillet or wok, heat coconut oil over medium-high heat. Add yellow onion and cook until softened, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
3. Add shrimp to the skillet and cook for 1-2 minutes per side, until pink and nearly cooked through. Remove shrimp from skillet and set aside.
4. Add red bell pepper to the skillet and stir-fry for 2-3 minutes until slightly tender. Stir in red curry paste and cook for 1 minute, stirring constantly.
5. Pour in coconut milk and fish sauce, bring to a simmer, and stir in red pepper flakes. Return shrimp to the pan.
6. Add cooked rice noodles and fresh spinach to the skillet. Toss everything together until spinach wilts and noodles are well coated in the sauce. Cook for 1-2 minutes until heated through.
7. Serve hot, optionally garnished with fresh lime wedges and chopped cilantro.

Notes

For less spice, reduce or omit the red pepper flakes. Leftovers reheat well in a microwave.

Nutrition (per serving)

• Calories: 480
• Protein: 34.6 g
• Carbohydrates: 44.2 g
• Fat: 19.3 g
• Fiber: 4.1 g
• Sodium: 780 mg
• Saturated Fat: 14.5 g
• Sugar: 5.8 g
• Cholesterol: 195 mg