I’ve made this Thai Coconut Curry Shrimp Noodles Recipe three times in the past 10 days, which I’m pretty sure makes this recipe a new favorite over here!
Juicy shrimp get sautéed with ginger, shallot, and jalapeno. Next, the coconut curry sauce is made by simmering together with the remaining aromatics, plus coconut sugar, coconut aminos, and lime juice.
Lastly, you stir in your favorite cooked pad thai noodles, crunchy snap peas, and fresh cilantro for the perfect flavorful, quick, and easy dinner!
How to make this Thai Coconut Curry Shrimp Noodles Recipe
- Cook your shrimp – with the ginger, jalapeno, and shallot. Set aside shrimp (leaving aromatics in the pan).
- Make your sauce – to the same pan that cooked the shrimp, add the coconut milk, red curry paste, coconut sugar, coconut aminos (or sub soy sauce), and lime juice. Let simmer for 10-15 minutes.
- Prepare your pad thai noodles – according to package instructions.
- Add remaining ingredients to sauce – including the shrimp, snap peas, and fresh cilantro.
- Serve and enjoy!
Why I love these Thai Coconut Curry Shrimp Noodles:
- easy to make
- less than 30 minutes
- flavorful – filled with ginger, shallot, and jalapeno
- red coconut curry sauce that perfectly coats the pad thai noodles
- juicy sautéed shrimp
- crunchy snap peas
Favorite Products
Pad Thai Noodles – I tried Lotus Foods pad thai noodles for the first time and they were delicious!
Curry Paste – my favorite brand is Mae Ploy which I get on Amazon. I usually buy their 3 pack which comes with Red, Green, and Panang curry paste so I can have some variety.
Coconut Milk – I typically try and look for coconut milk that is made without guar gum. I love the Trader Joe’s brand because the ingredient list is just coconut milk + water and it’s not too expensive.
Easy Substitutions to make
This recipe is super easy to modify based on whatever you have in your pantry. You can sub onion for shallot, leave out the ginger if you don’t have, sub a different vegetable for the snap peas, etc. And if you do have any questions on recommendations/suggestions, don’t hesitate to let me know in the comments and I’m happy to provide suggestions 🙂
Lastly, if you’re looking for other quick + easy dinner recipes, some of my favorites include this Salmon with Cream Sauce, Easy Shakshuka, or Homemade Vegan Hamburger Helper!
Would love to hear in a comment below if you give this recipe a try and what you think 🙂
Ingredients
- 1 tbsp olive oil
- 3/4 lb large shrimp peeled & deveined
- 1 ea shallot peeled & minced (~2 tbsp)
- 1.5" piece ginger peeled & minced (~2 tbsp)
- 1 ea jalapeño chopped small (~3 tbsp)
- salt & black pepper
- 1 tbsp red curry paste*
- 1 13.5oz can coconut milk full fat or reduced fat
- ½ ea lime, juiced (~1 tbsp)
- 2 tsp coconut aminos or sub soy sauce
- 1 tbsp coconut sugar
- 1 cup snap peas sliced on the bias
- ¼ cup chopped fresh cilantro
- 10 oz pad thai noodles cooked according to package instructions
Instructions
- In a small mixing bowl add peeled & deveined shrimp, olive oil, shallot, ginger, jalapeño. Stir to combine and sprinkle with salt & ground pepper.
- Heat a medium cast iron to medium heat and add shrimp, cooking for 5-7 minutes total (shrimp should be tightly curled). Remove from pan and set aside.
- Add curry paste and stir to combine. Add coconut milk, lime juice, coconut aminos, and coconut sugar. Simmer for 10-12 minutes to allow sauce to thicken.
- While sauce is cooking, prepare rice noodles according to package instructions and set aside.
- After 10-12 minutes, add shrimp back to pan with sauce, along with shrimp and snap peas.
- Stir in cooked pad thai noodles until evenly coated with sauce. Finish by topped with chopped cilantro and serve immediately. Enjoy!
Notes
**I used Lotus Foods pad thai noodles
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I love this dish. I have made it at least 5 times. Minimal amount of ingredients, super easy& so delicious & spicy! I love it.
So happy you love this dish, Tiffany!! &Thank you for taking the time to leave a review 🙂
– Casey
So very good! I only had Japanese curry so it was a bit mild. I didnt have snap peas either but added bean mung sprouts that added some crunch. And chopped peanuts with the cilantro. OMG…Yummy! Paired well with Gin & Tonic;)
So glad the recipe turned out delicious even with those modifications! Love that you were able to use what you had to make it work 🙂
– Casey
Never made anything with coconut milk before, I used the low fat one. This was so good it made my head spin. My husband was wild for it and it make great leftovers.
Hahaha omg YES! So glad to hear you were able to try cooking with coconut milk for the first time and that this recipe was such a huge success, it’s def one of my favorites too!! Thanks for leaving such a sweet review, Leslie! 🙂
– Casey