Ingredients:
. 0 Prep Time: 10 mins | Cook Time: 20 mins
• 1 tbsp oil (coconut or vegetable)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1-2 tbsp red curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 3 cups chicken or vegetable broth
• 1 tbsp fish sauce (or soy sauce if preferred)
• 1 tsp brown sugar
• 7 oz (200g) rice noodles (or your fave noodles)
• 1 lb (450g) shrimp, peeled and deveined
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Green onions, sliced (for garnish)
• Optional: fresh chili slices, bean sprouts, or Thai basil
Instructions:
1. Sauté Aromatics:
Heat oil in a large pot over medium heat. Add garlic, ginger, and red bell pepper. Cook for 2-3 minutes until fragrant and slightly softened.
2. Add Curry & Coconut:
Stir in red curry paste and cook for 1 minute. Pour in coconut milk, broth, fish sauce, and brown sugar. Stir to combine.
3. Simmer:
Bring to a gentle boil, then reduce to a simmer for 10 minutes.
4. Add Noodles & Shrimp:
Add rice noodles and shrimp to the pot. Cook for about 4-5 minutes, or until noodles are tender and shrimp are pink and cooked through.
5. Finish with Lime:
Stir in lime juice. Taste and adjust seasoning (more fish sauce, lime, or sugar if needed).
6. Serve:
Ladle into bowls and top with fresh cilantro, green onions, and optional toppings.
