Comforting Curry Noodle Bowls

Name: Comforting Curry Noodle Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 8 ounces uncooked thin rice noodles; 1 pound jumbo shrimp*, peeled and de-veined; Kosher salt and freshly-cracked black pepper; 2 tablespoons olive oil or coconut oil, divided (or any mild-flavored cooking oil); 1 small white onion, peeled and thinly-sliced; 1 large red bell pepper, cored and diced; 1 large carrot, peeled and diced; 4 cloves garlic, peeled and minced; 3 tablespoons Thai red curry paste; 2 (15-ounce) cans coconut milk (regular or light coconut milk); 2 cups chicken or vegetable or seafood stock; 1/2 teaspoon ground ginger; optional: 1-2 red Thai chiles**, thinly-sliced; toppings: chopped fresh cilantro, thinly-sliced red onions

These comforting curry noodle bowls are quick and easy to make, and seasoned with the most delicious coconut curry flavors.

⏱️ 35 menit 🔪 Persiapan: 10 menit 🔥 Masak: 25 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Gimme Some Oven — Ali

Bahan-bahan

6 porsi

8 ounces uncooked thin rice noodles
1 pound jumbo shrimp*, peeled and de-veined
Kosher salt and freshly-cracked black pepper
2 tablespoons olive oil or coconut oil, divided (or any mild-flavored cooking oil)
1 small white onion, peeled and thinly-sliced
1 large red bell pepper, cored and diced
1 large carrot, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons Thai red curry paste
2 (15-ounce) cans coconut milk (regular or light coconut milk)
2 cups chicken or vegetable or seafood stock
1/2 teaspoon ground ginger
optional: 1-2 red Thai chiles**, thinly-sliced
toppings: chopped fresh cilantro, thinly-sliced red onions

Langkah-langkah

Cook rice noodles according to package instructions. Drain and rinse with cold water, and set aside.
Meanwhile, lay out the raw shrimp on a plate and pat dry with a paper towel. Season the shrimp generously on both sides with a pinch of salt and pepper.
Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until the shrimp are pink and opaque and cooked through. Remove from pan with a slotted spoon and set aside.
Add the remaining 1 tablespoon oil to the stockpot. Add sliced onion, bell pepper and carrot, and sauté, stirring occasionally, for 6-8 minutes or until the onion is soft and translucent. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
Add in the coconut milk, stock and ginger (and chiles, if using), and stir to combine. Continue cooking until the mixture reaches a simmer. Reduce heat to medium, and continue simmering for 5-10 more minutes.
Stir in the noodles. Taste, and season with extra salt and pepper and curry paste to taste. (Feel free to add a few generous pinches of salt and pepper, especially if the stock you use is not very salty.
Serve warm, topped with a few pieces of the cooked shrimp, and your desired toppings.