Shrimp and Corn Coconut Curry with Noodles
Simple to make, but so satisfying to eat, our Shrimp curry is flavored Thai red curry paste and with coconut milk. The addition of fresh corn add a sweet and summery touch (but you can make this all year round!)
Servings: 4 -6
Ingredients
- 12 ounces rice noodles 340g (vermicelli)
- 1 pound shrimp 454g, peeled and deveined
- 2 ears corn kernels removed from the cob (or about 1 1/2-2 cups frozen corn)
- 1 tablespoon curry powder mild or spicy
- 2-3 tablespoons thai red curry paste
- 2 tablespoons coconut or vegetable oil
- 1 medium onion chopped (about 2/3 cup)
- 3 teaspoons garlic grated (about 3 medium cloves)
- 1 tablespoon fresh ginger grated (about a 2 inch piece)
- Salt and pepper
- Zest and juice of 1 lime
- 1 tablespoon fish sauce
- 1 can 14 oz coconut milk
- 1-2 tablespoons honey more or less, to taste
- 3/4 cup mixed cilantro basil and/or mint leaves, for garnish
- 1 lime quartered, for garnish
Instructions
- Cook rice noodles according to package directions, then drain and rinse well with cool water. Set aside. Keep a pot of boiling water on stove for reheating noodles later.
- Melt coconut oil in a wide skillet over medium heat. Add onions and cook until softened, about 5 to 8 minutes. Add curry powder, curry paste, garlic and ginger and stir everything together, cook for 2 minutes more.
- Add lime zest and juice, honey, fish sauce and coconut milk. Add corn and stir to combine. Simmer gently for 5 minutes, stirring every so often until the sauce thickens slightly.
- Season shrimp with salt and pepper, add to pan and simmer gently until shrimp are just cooked, 3 to 4 minutes. The shrimp should be just barely opaque where it’s thickest.
- Dip noodles briefly in hot water to reheat, then drain and divide among bowls. Spoon shrimp and sauce over each serving. Garnish with cilantro, basil and mint leaves and a wedge of lime.
Tried this recipe? Let us know!Please consider adding a rating or a review! It really helps us out!