Editor’s note: Today’s recipe comes to us from Polly and Rachel of Thriving Home, and their newly-released cookbook filled with delicious homemade recipes that you can cook, freeze, and easily prepare in a snap. From Freezer To Table is jam-packed with simple recipes made from real ingredients including these spicy shrimp coconut curry bowls. Keep reading for the recipe, and be sure to check out the whole cookbook!
From the TH gals: When I want to surprise my husband with a date night dinner, this is my go-to one-dish wonder. Although there is a little kick to the sauce, my 7-year-old daughter even laps these noodles up and then requests them in her lunch the next day. But feel free to cut back on the Sriracha or kick it up to your liking. Do not skip the fresh toppings at the end, though. The shredded cabbage, chopped peanuts, and squeeze of lime make these curry bowls to die for!
Coconut Curry Sauce
- 1 tbsp olive oil or avocado oil
- 1/2 yellow onion, diced
- 1 tbsp minced fresh ginger
- 2 tbsp red curry paste
- 1 can (14 oz.) unsweetened coconut milk
- 1 1/2 tbsp sugar
- 1 tsp sriracha hot chili sauce, plus more to taste
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 1/3 cup chicken broth
In a 2 quart saucepan, heat the oil over medium heat. Add the onion and ginger and sauté for 3 to 4 minutes, or until soft. Add the curry paste and cook for 1 minute. Stir in the coconut milk, sugar, hot sauce, fish sauce, soy sauce, and broth. Simmer for 15 to 20 minutes, or until reduced and thickened a bit, although it will still be a soupy consistency at the end. Stir occasionally. Taste and add more hot sauce, if desired.
- 4 oz. soba noodles or whole wheat angel hair pasta
- 2 tbsp olive oil or avocado oil, divided
- 1 pound peeled and deveined raw shrimp
- salt and ground black pepper
- 1 bag (16 oz.) frozen stir-fry veggies, or 3 cups fresh chopped veggies like carrots, broccoli, and green beans
- 1 cup shredded purple cabbage, for serving
- chopped peanuts, for serving
- 4 lime wedges, for serving
- Prepare the noodles according to package directions and drain. Set aside and toss with a little oil to keep from sticking.
- Meanwhile, in a large skillet, heat 1 tbsp of the oil over medium-high heat. Pat the shrimp dry and season lightly with salt and pepper. Stir-frythe shrimp for 2 to 3 minutes, or until opaque. Set aside.
- Add the remaining 1 tbsp oil to the pan. Add the frozen vegetables and stir-fry to 5 to 7 minutes, or until tender-crisp. Remove the pan from the heat.
- Add the noodles, shrimp, and sauce to the veggies and gently toss together until combined. Divide among 4 bowls. Serve each bowl topped with the cabbage, peanuts, and a lime wedge.
- After preparing the sauce, freeze in a freezer container or bag next to the frozen shrimp and frozen veggies.
- To prepare from frozen, you will need to have pasta, purple cabbage, peanuts, and lime wedges on hand. Thaw the shrimp in the refrigerator or in a colander by running cool water over them. Thaw the sauce in the refrigerator or using the defrost setting of the microwave. Note: Do not thaw the frozen veggies.
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