Yields: 4 servings
Ingredients
- 1 tablespoon virgin coconut oil
- 3 tablespoons Thai red curry paste such as Thai Kitchen brand
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 red bell pepper thinly sliced
- ½ teaspoon crushed red pepper
- 2 cups low-sodium vegetable broth divided
- 1 tablespoon granulated sugar cane, brown, or coconut palm sugar will all work
- 1 tablespoon low-sodium soy sauce
- 1 13.5- ounce can lite coconut milk
- 1 lime zested
- ½ lime juiced
- 4 ounces thin rice noodles I like Thai Kitchen brand
- 1 pound large shrimp fresh or frozen, peeled and deveined
For serving: (optional)
- Lime wedges
- Freshly chopped cilantro
- Thinly sliced jalapeño
- Thinly sliced red onion
- Chopped peanuts
Instructions
- Heat the coconut oil in a medium sauté pan or Dutch oven over medium heat. When hot, add the curry paste, garlic, and ginger. Cook for 3 minutes, stirring constantly, to unlock the curry’s amazing flavors.
- Add the bell pepper, crushed red pepper, and ¼ cup vegetable broth to the pan. Cook for 2-3 minutes until the peppers have softened slightly.
- Add the remaining vegetable broth, along with the sugar, soy sauce, coconut milk and lime zest. Bring to a boil, then lower to a simmer. Simmer for 10-15 minutes to allow the flavors to combine.
- Meanwhile, cook the rice noodles according to the package directions. Briefly set aside.
- Add the shrimp to the curry and simmer for 5 minutes until bright pink and opaque. Remove from the heat and stir in the lime juice.
- Divide the rice noodles between four bowls. Ladle the curry over noodles and garnish and serve garnished with toppings of your choice.