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A scrumptious shrimp laksa curry bowl made with juicy shrimp and tender noodles soaked in a coconut curry sauce. It is a super fast one-bowl recipe that is perfect for a weekday dinner. #curry #shrimp #recipes #thai #onebowl #noodles

Shrimp Laksa Curry Bowl

4 from 3 votes
A scrumptious shrimp laksa curry bowl made with juicy shrimp and tender noodles soaked in a coconut curry sauce. The recipe is adapted from Nourishing Superfood Bowls: 75 Healthy and Delicious Gluten-Free Meals to Fuel Your Day by Lindsay Cotter. For a gluten-free dish, use dry sherry instead of Shaoxing wine, and tamari instead of soy sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Thai
Keyword: takeout
Servings: 3 to 4 servings
Author: Maggie Zhu

Ingredients

  • 6 oz (170 g) Asian rice noodles
  • 1 lbs (450 g) shrimp , peeled and deveined
  • 1 cup frozen green peas , microwaved (Optional)

Marinade (*Footnote 1)

  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt

Cooking

  • 2 tablespoons olive oil
  • 3 tablespoons Thai red curry paste
  • 1 teaspoon minced ginger
  • 2 cloves garlic , minced
  • 1 (13.66 oz / 403 ml) can coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar or granulated sugar
  • 1 lime , cut into wedges

Toppings

  • 1/2 cup chopped cilantro
  • 2 green onions , chopped
  • Ground black pepper , to taste
  • 1 to 2 Thai red chili peppers , seeded and sliced (*Footnote 2) (Optional)
  • Toasted sesame seeds for garnish (Optional)

Instructions

  • Soak the rice noodles according to the instructions on the package, until al dente.
  • Add the shrimp into a small bowl and all the marinade ingredients. Mix well and let sit for 5 to 10 minutes.
  • Heat oil in a large nonstick skillet over medium heat and add the curry paste. When it starts to sizzle, cook and stir for 1 minute to release the fragrance.
  • Add the ginger and garlic. Cook another 30 seconds or so.
  • Add the coconut milk, soy sauce, and sugar. Cook and stir until bringing to a boil.
  • Add the shrimp. Cook and stir until just cooked through, 3 to 5 minutes.
  • Add the rice noodles. Stir and cook for another minute to mix everything well.
  • (Optional) Fold in green peas, if using, and stir to mix well.
  • Transfer into serving bowls, squeeze lime juice, top with cilantro, green onion, and black pepper. Garnish with red chili peppers and sesame seeds, if using. Enjoy!

Notes

1.  Marinating the shrimp will make them more flavorful and keep them very tender during cooking. Skip this step if you do not want alcohol in your dish.
2. Thai red chili peppers are very hot. Replace them with other types of peppers or skip them if you want a less spicy dish.

Nutrition

Serving: 4g, Calories: 513kcal, Carbohydrates: 28.3g, Protein: 23g, Fat: 35.1g, Saturated Fat: 23.1g, Cholesterol: 167mg, Sodium: 806mg, Potassium: 525mg, Fiber: 4.8g, Sugar: 7.7g, Calcium: 80mg, Iron: 3.4mg