Coconut curry noodles are one my favorite. Add a few vegetables, throw in shrimp, and good rice noodles and you have a great meal on your hands. This is cheaper than going to a Thai restaurant and you’ll have leftovers for the following day. S&B makes a great yellow curry sauce mix that come in different heats. This ingredient makes for a fast meal within 30 minutes.
Substitute the shrimp with toasted tofu, chicken, or additional vegetables.
Give this recipe a try and let me know what you think.
Prepare rice noodles as directed on package, drain, and set aside.
In a large skillet, heat coconut oil at medium-high heat.
In skillet, cook onions and bell peppers. About 5 minutes or until onions are translucent.
To make the dish more colorful, I used one red bell peppers and one yellow bell peppers.
Note: if you want to add chicken into this recipe, cook the chicken in the skillet first and toss in the vegetables.
Add curry into skillet.
Pour in coconut milk and water. Stir well and allow the curry mix to dissolve in the liquid. Lower the heat and allow to simmer for about 15 minutes.
Stir in shrimp, cover and allow to cook for another 5 minutes. Shrimp is cooked once it turns pink.
Add in noodles and coat well.
Serve while hot. Enjoy!