| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 8-ounce package rice noodles
- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped fresh ginger
- 3 cloves garlic, minced
- 4 scallions, chopped
- Kosher salt
- 2 tablespoons Thai red curry paste
- 1 14-ounce can Thai unsweetened coconut milk
- 2 teaspoons fish sauce
- 1 tablespoon sugar
- 1 12-ounce bag frozen stir-fry vegetables
- 1 pound peeled and deveined large shrimp
- Fresh cilantro and lime wedges, for serving
Instructions
- Cook the rice noodles as the label directs. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, scallions and a pinch of salt and cook, stirring, until starting to soften, 2 to 3 minutes. Add the curry paste and stir to coat. Add the coconut milk, whisking as you pour. Stir in the fish sauce and sugar. Add 3/4 cup water and bring to a simmer. Cook, whisking occasionally, until thickened, 6 to 8 minutes.
- Add the frozen vegetables to the skillet and cook, stirring, until warmed through, 3 to 4 minutes. Add the shrimp and cook, stirring and flipping occasionally, until just pink, 4 to 6 minutes.
- Divide the noodles among bowls. Top with the shrimp curry and sprinkle with cilantro. Serve with lime wedges.
Nutrition Facts
| Calories | 600 |
| Total Fat | 25 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 183 milligrams |
| Sodium | 921 milligrams |
| Carbohydrates | 62 grams |
| Dietary Fiber | 4 grams |
| Protein | 30 grams |
| Sugar | 10 grams |
Reviews
Made this tonight for dinner it was absolutely delicious! Easy to make and so so good !
This was so good there are no words to say!
Bland and watery, but easily fixed by using another tablespoon of curry paste, another clove of garlic, and much less water, if needed at all.
What a waste. I will never make this recipe. If you want a watery tasteless curry, go for it. I purposely buy coconut cream to get that rich creamy texture that one gets from a Thai curry. I should have known better than to add water. I would not have tried this recipe had I not had my Coconut Curry recipe that a Thai chef taught me. Sorry Food Network, but you missed the boat on this one. Unfortunate as you normally have really great recipes.
Delicious and ridiculously easy. Perfect for busy weeknight
This is one of my favorite dishes. I used fresh broccoli and spinach that was in my fridge. The flavors are authentic thai and if you have everything prepped it comes together in minutes. very delicious. Would definitely recommend
Great weeknight dish with ingredients pulled from the freezer and pantry. My teenager made it on her cooking night! Doubly-delicious is food that is cooked FOR you.
Didn’t have much flavor. I will try a different curry later next time
THIS IS THE BEST THAI CURRY I’VE EVER HAD!!!!