Green Curry Shrimp Noodles
These Green Curry Shrimp Noodles are a super satisfying weeknight meal. Perfect for those nights when you don’t feel like cooking much, but you want some big, bold, and fresh flavours. If you haven’t tried green curry, this is a super friendly and easy way try this amazing style of cooking!
Green Curry Shrimp Noodles – What is a green curry?
Green Curry might be one of my favourite foods. Proper green curry should be bright, light, spicy, have great notes of lime and lemongrass, and should have a bit of funk (often from fish sauce).
Green Curry goes so well with seafood. The light and delicate textures and flavours of fish soak up the bright and creamy textures of proper curry broth.
The paste is often added to coconut milk and vegetables and served on a bed of steamed rice.
If shrimp isn’t your go-to, steamed mussels and white fish (haddock) are fabulous additions to any green curry.
Green Curry Shrimp Noodles- What else can I add?
Like we said above, most seafoods and veggies are fair game. In this recipe, we used red bell pepper, broccoli, and edamame.
The addition of things like sweet potato, eggplant, and carrot are also welcomed flavours. However, they can take a bit longer to cook, so make sure you test them before you serve!
Green Curry Shrimp Noodles- Building a solid base.
Green Curry paste is super aromatic and packed with flavour as it is. But like any good soup or curry, we want to build a solid base.
We sweated down onions, garlic, and ginger before we added in your paste to give it an extra added hit of aromatics.
When you add in your paste, you want to make sure the flavours bloom. That means cooking it down for 4-5 minutes to make sure all of the ingredients are activated.
If you were to add the paste into the coconut milk without blooming it, the flavours wouldn’t be as pronounced and intense.
Other recipes to check out!
If you liked the sound of these Green Curry Shrimp Noodles, here are a few other recipes to check out!
Ingredients:
- 12 Shrimp Shelled and cleaned
- 1 yellow Onion Sliced
- 4 large Garlic Cloves Minced
- 2 inch Ginger Minced
- 1 jar Curry Paste Or about 1/2 cup
- 1 head Broccoli Chopped
- 1 Red Bell Pepper Sliced
- 1/2 cup Edamame Peas
- 1 can Coconut Milk
- 1 tbsp Soy Sauce
- 2 pack Ramen
- 1 cup Cashews
- 1 cup Cilantro Garnish
- 1 tbsp Olive Oil
Instructions:
- Start by boiling a large pot of water. Once boiling, drop in 2 packs of instant ramen. Once cooked, strain off the ramen, make sure to reserve ½ cup of noodle water for the sauce. Set your cooked ramen and reserve water off to the side.
- Into the same pot set over medium heat, add in 1 tbsp of olive oil. Once heated, toss in 1 yellow onion thinly sliced, 2 tbsp of minced garlic and about 3 large cloves of minced garlic. Let that cook down for 2-3 min.
- Next add in 1 small jars worth of green curry paste (½ cup). Bloom the curry paste in the pan for about 2-3 min. Your kitchen should smell incredible right about now.
- Once your curry paste has bloomed, toss in your chopped broccoli and sliced red onion along with 1 cup of edamame. Give it a short saute in the pan for about 2-3 min.
- Add in 1 can of coconut milk, 1 tbsp of soy sauce and 1⁄2 cup of your reserved noodle water. Give it a mix and bring to a light simmer. Once it's starting to bubble, drop in 12 medium sized shrimp. Let them poach in the broth for 4-5 min or until pink.
- Once your shrimp is cooked, add in your cooked ramen noodles and mix to coat all your noodles in the sauce. Give it a taste and season with kosher salt.
- Serve up a bowl of green curry shrimp noodles and garnish with fresh cilantro and a few lime wedges.
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