Speedy Coconut Curry Noodles with Shrimp

I love having a go-to meal for those evenings when I'm absolutely wiped but still craving something delicious and satisfying. This Speedy Coconut Curry Noodles with Shrimp is exactly that for me! It’s incredibly fast, requires minimal chopping, and delivers a punch of flavor that feels like a restaurant-quality dish. Even if you're new to cooking, you won't be intimidated by this one; it comes together in under 30 minutes and is mostly hands-off.

Ingredients

• 8 oz dried rice noodles
• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp brown sugar
• 1/2 cup chopped fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Cook rice noodles according to package directions in a medium saucepan. Drain and set aside.
2. While noodles cook, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
3. Add minced garlic and grated ginger to the same skillet and cook for 30 seconds until fragrant.
4. Stir in the red curry paste and cook for 1 minute, stirring constantly.
5. Pour in the coconut milk, soy sauce, and brown sugar. Whisk to combine and bring to a simmer.
6. Reduce heat to low and let the sauce simmer gently for 5 minutes, allowing it to thicken slightly.
7. Add the cooked noodles and shrimp back into the skillet with the sauce. Toss gently to coat everything evenly.
8. Serve immediately, garnished with fresh cilantro and lime wedges.