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Coconut curry shrimp with rice noodles is a vibrant and enticing dish that brings together the rich flavors of Southeast Asian cuisine in a quick and easy format. This recipe captures the essence of comfort food while also appealing to health-conscious eaters. The combination of succulent shrimp, creamy coconut milk, and delicate rice noodles creates a satisfying and nourishing meal that can be prepared in no time, making it perfect for busy weeknight dinners or casual gatherings.

Quick Coconut Curry Shrimp with Rice Noodles

Discover the vibrant and delicious world of Quick Coconut Curry Shrimp with Rice Noodles, a dish that effortlessly combines the rich flavors of Southeast Asian cuisine. This easy-to-make recipe features succulent shrimp, creamy coconut milk, and delicate rice noodles, all coming together in just 30 minutes. Perfect for busy weeknight dinners or casual gatherings, it offers a balance of nutrition and taste, making it an exciting addition to your meal rotation. Enjoy the comforting aroma and enhance your dining experience with colorful vegetables and aromatic spices.
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Ingredients
  

8 oz rice noodles

1 lb large shrimp, peeled and deveined

1 can (14 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon olive oil

2 cloves garlic, minced

1 inch piece of ginger, grated

1 tablespoon soy sauce

1 tablespoon lime juice

1 red bell pepper, sliced

1 cup snap peas

Fresh cilantro, for garnish

Salt and pepper, to taste

Lime wedges, for serving

Instructions
 

Cook the Rice Noodles:

    Begin by bringing a large pot of salted water to a rolling boil. Add the rice noodles and cook according to the package instructions, usually around 4-6 minutes. Once tender, drain the noodles thoroughly and toss them in a drizzle of olive oil to keep them from sticking together. Set aside.

      Prepare the Curry Base:

        In a large skillet or wok, heat the olive oil over medium heat. Once hot, add the minced garlic and grated ginger. Sauté the mixture for about 1 minute, stirring continuously until it becomes fragrant and lightly golden.

          Add Curry Paste and Coconut Milk:

            Introduce the red curry paste to the skillet, mixing thoroughly with the aromatic garlic and ginger. Gradually pour in the coconut milk while stirring, ensuring the curry paste is well incorporated. Bring the mixture to a gentle simmer.

              Cook the Shrimp:

                Add the peeled and deveined shrimp to the curry base. Cook for 3-4 minutes, stirring occasionally, until the shrimp are cooked through and have turned pink and opaque. Season the mixture with soy sauce, lime juice, and adjust with salt and pepper to taste.

                  Incorporate Vegetables:

                    Toss in the sliced red bell pepper and snap peas. Stir the vegetables into the curry and allow them to cook for an additional 2-3 minutes. The aim is for the vegetables to be tender-crisp, retaining their vibrant color and texture.

                      Combine Noodles and Curry:

                        Gently add the cooked rice noodles into the skillet with the shrimp and vegetables. Using tongs or a spatula, toss everything together, making sure the noodles are well-coated in the creamy coconut curry sauce. Continue to toss for 1-2 minutes until everything is heated through.

                          Serve:

                            Plate the coconut curry shrimp and noodles in bowls, garnishing with fresh cilantro for added flavor and vibrancy. Serve lime wedges on the side to squeeze over the dish for a fresh, zesty finish.

                              - Prep Time: 10 mins | Total Time: 20 mins | Servings: 4 servings