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+ servings

Thai Red Curry with Shrimp and Rice Noodles

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
Yields: 4 servings


  • 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


  • 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.