Curry Shrimp Rice Noodles Recipe

Name: Curry Shrimp Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 clove garlic, thinly sliced; 1/2 teaspoon grated ginger; 1/2 red onion, thinly sliced; 1/4 red bell pepper, thinly sliced; 1 tablespoon curry powder; 2 1/2 cups chicken broth; 1/2 cup coconut milk; 1 tablespoon Thai curry paste; 2 tablespoons nam pla (fish sauce); 1 teaspoon rice wine vinegar; 2 kaffir lime leaves; Pinch each of salt and pepper; 8 (1/2-inch-thick) Thai eggplant slices; 5 ounces dried rice noodles; 8 large shrimp, peeled and deveined, with tails off

Servings: persons

2 tablespoons vegetable oil
1 clove garlic, thinly sliced
1/2 teaspoon grated ginger
1/2 red onion, thinly sliced
1/4 red bell pepper, thinly sliced
1 tablespoon curry powder
2 1/2 cups chicken broth
1/2 cup coconut milk
1 tablespoon Thai curry paste
2 tablespoons nam pla (fish sauce)
1 teaspoon rice wine vinegar
2 kaffir lime leaves
Pinch each of salt and pepper
8 (1/2-inch-thick) Thai eggplant slices
5 ounces dried rice noodles
8 large shrimp, peeled and deveined, with tails off

1
Put the oil in a large saute pan and set over medium heat.
2
Once the pan is hot, add the garlic, ginger, red onion, and bell pepper and cook, stirring often, until the vegetables become soft, 4 to 5 minutes.
3
Mix in the curry powder and cook until it is well absorbed, about 1 minute.
4
Then add the chicken broth, coconut milk, Thai curry paste, nam pla, rice wine vinegar, kaffir lime leaves, and salt and pepper.
5
Mix well and add the eggplant.
6
Simmer for 15 to 20 minutes, until the eggplant is tender and the chicken is cooked through.
7
Remove the kaffir lime leaves and discard.
8
Place a large pot of water over high heat and bring to a boil.
9
Add the rice noodles and cook, following package instructions.
10
While the noodles are cooking, add the shrimp to the simmering broth.
11
Cook for 2 to 3 minutes, or until the shrimp are cooked through.
12
To serve, drain the noodles and divide between 2 bowls.
13
Top each with 4 shrimp and half the sauce and vegetables.

736

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 clove garlic, thinly sliced, 1/2 teaspoon grated ginger, 1/2 red onion, thinly sliced, and more.

Yes, Curry Shrimp Rice Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Shrimp Rice Noodles

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