I usually buy their 3 pack which comes with Red, Green, and Panang curry paste so I can have some variety.Ĭoconut Milk – I typically try and look for coconut milk that is made without guar gum. Pad Thai Noodles – I tried Lotus Foods pad thai noodles for the first time and they were delicious!Ĭurry Paste – my favorite brand is Mae Ploy which I get on Amazon. red coconut curry sauce that perfectly coats the pad thai noodles.flavorful – filled with ginger, shallot, and jalapeno.Why I love these Thai Coconut Curry Shrimp Noodles: Add remaining ingredients to sauce – including the shrimp, snap peas, and fresh cilantro.Prepare your pad thai noodles – according to package instructions.Make your sauce – to the same pan that cooked the shrimp, add the coconut milk, red curry paste, coconut sugar, coconut aminos (or sub soy sauce), and lime juice.Set aside shrimp (leaving aromatics in the pan). Cook your shrimp – with the ginger, jalapeno, and shallot.
THAI KITCHEN RED CURRY PASTE SHRIMP RECIPE HOW TO
Lastly, you stir in your favorite cooked pad thai noodles, crunchy snap peas, and fresh cilantro for the perfect flavorful, quick, and easy dinner! How to make this Thai Coconut Curry Shrimp Noodles Recipe
THAI KITCHEN RED CURRY PASTE SHRIMP RECIPE PLUS
Next, the coconut curry sauce is made by simmering together with the remaining aromatics, plus coconut sugar, coconut aminos, and lime juice. Juicy shrimp get sautéed with ginger, shallot, and jalapeno. Paste will keep refrigerated for up to 1 month.I’ve made this Thai Coconut Curry Shrimp Noodles Recipe three times in the past 10 days, which I’m pretty sure makes this recipe a new favorite over here! Transfer to an airtight container and keep refrigerated until ready to use. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running. In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Remove from the heat and let cool.ĭrain the chiles, reserving the liquid, and roughly chop. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Grind in a spice grinder or mortar and pestle. In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Serve over jasmine rice, garnished with cilantro sprigs. Remove from the heat and stir in the basil and cilantro. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes. Simmer until thickened slightly, about 2 minutes. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes.
In a large wok or saute pan, heat the oil over medium-high heat. 3 tablespoons Thai Red Curry Paste, recipe followsĢ teaspoons palm sugar or light brown sugarġ pound medium shrimp, peeled and deveinedģ tablespoons chopped fresh cilantro leavesġ2 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutesģ stalks lemon grass, tough outer leaves and tops removed, tender stalks mincedģ tablespoons peeled and chopped fresh ginger root, or galangaĢ teaspoons chopped lime zest, preferably Kaffir lime
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