Red Curry Noodle Bowl with Shrimp & Broccoli

Happy 2019! 🎉

What are your goals this year? Any New Year Resolutions?

I haven’t written any down, but after the holidays I am looking for some healthy meals to tuck into. (After all that Eggnog, thumbprint cookies, and pie — oh my!)

Plus, when the days are short and it’s dark before I leave work, there’s nothing like a colorful, warm dinner to brighten things up. Red Curry Noodle Bowls are exactly that.

Rice noodles cook in 5 minutes flat — a big advantage if you’re rushing to get dinner together after the gym or a long day! In fact, if you’re really in a rush, and you’re good at planning (eh-em — not me), you can make the coconut curry broth ahead of time, and then dinner will be on the table in 10 minutes! 

Other than being 1) super delicious and 2) super cozy on a cold January day, this bowl has it all: complex carbohydrates, protein, fat (specifically, medium chain saturated fatty acids), and fiber. Plus: Vitamin C, folate, omega-6 and omega-3s, and essential minerals.

Thai Curry is usually served over rice, but sometimes you just want to mix it up! Rice noodles are slurpy, delicious, and a perfect match for curry flavors. (Besides, see above comment about cooking time… they cook faster than rice, which takes closer to 18 minutes.)

To store leftovers, I put cooked rice noodles in one pyrex dish and the broth and veggies in another. I’ve found that some brands of rice noodles will continue to soak up any broth or sauce after they’re cooked, so when you store them together the noodles get a little too soft for my taste. Keep them separate until it’s time to eat and you’re golden! (Sort of like ramen — add the noodles last!)

Red Curry Noodle Bowl with Shrimp & Broccoli

Published January 1, 2018 by Caitlin Sherwood

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Serves: 4   |    Active Time: 20 minutes

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Ingredients:

For the red curry coconut broth:

1 shallot, minced

1 teaspoon coconut oil

1 13.5-ounce can full-fat coconut milk

¼ cup chicken broth

4 tablespoons red curry paste

1 tablespoon lime juice

1 teaspoon maple syrup

Dash of fish sauce (optional)

For the shrimp & veggies:

1 tablespoon coconut oil

1 cup shrimp, raw, shelled & deveined

2 cups broccoli florets

½ cup sliced mushrooms

For serving: 

Brown rice noodles

2 tablespoons scallions, sliced

Sesame seeds

Lime wedges

Hot sauce, such as sriracha

Directions:

1. Make the sauce: Heat 1 teaspoon coconut oil in a sauce pan, and add minced shallot. Sauté until shallots are soft. Add coconut milk, broth, curry paste, lime juice, maple syrup, and a small dash of fish sauce (optional). Bring to a simmer, and stir until everything is well mixed.
2. Sauté shrimp in veggies: Heat coconut oil in a large skillet or wok over high heat. Add shrimp and cook 2-3 minutes or until pink (about 1 minute on each side). Move shrimp to a plate, and reduce heat to medium. Add mushrooms to pan, and cook about 2 minutes, and then add broccoli. Cook for 3 mote minutes, stirring every minute or so — broccoli should be bright green and mushrooms should be soft.
3. Cook noodles according to package. I used Lotus Foods Brown Rice Noodles (affiliate link!), and boiled them in hot water for 5 minutes, and then strained them.
4. Serve: Divide rice noodles between 4 bowls. Ladle coconut curry broth over top, and then use a spatula to divide shrimp and veggies between each. Top with sliced scallions, sesame seeds, lime wedges, and hot sauce to taste.