Shrimp and Corn Coconut Curry with Noodles

  • Yield:6 servings
  • Time:
    22 mins, 30 secs show details

One of my favorite meals for a nice summer lunch. The whole dish is light and packed with flavor, and goes great with a nice unsweetened lemon iced tea.

Tags: Summer, Thai, lunch, main dish, salty, umami, seafood

Ingredients

  • 12 ounces
    Glass Noodles, Vermicelli is a great substitute
  • 1 pound
    Shrimp, Peeled, Deveined
  • 2
    Ears of Corn, Kernels removed from cob
  • 1 tablespoon
    Curry Powder, Recommended, but not necessary. optional
  • 3 tablespoons
    Red Curry Paste
  • 2 tablespoons
    Coconut Oil
  • ½ teaspoon
    Vegetable Oil
  • 1
    Medium Onion, Chopped (about ⅔ cup)
  • 3 teaspoons
    Garlic, Grated (about 3 medium cloves)
  • 1 tablespoon
    Fresh Ginger, Grated (about a 2 inch piece)
  • Salt and pepper
  • 1
    Lime, Zested, Juiced
  • 1 tablespoon
    Fish Sauce
  • 14 ounces
    Unsweetened Coconut Milk
  • 1 tablespoon
    Honey, To Taste optional
  • Garnish
  • 2
    Stems of Cilantro optional
  • 2
    Stems of Mint optional
  • 2
    Stems of Basil optional
  • 1
    Lime, Quartered optional
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Preparation

  1. 2 mins, 30 secs

    Boil enough water to submerge the glass noodles. Cook noodles for 2 1/2 minutes. Strain, then transfer to bowl. Carefully toss in vegetable oil.

  2. 10 mins

    Heat coconut oil in a wide skillet over medium. Add onions and cook until softened or slightly translucent (about 5 to 8 minutes). Add curry powder, curry paste, garlic and ginger and stir everything together, cook for 2 minutes more.

  3. 6 mins

    Add lime zest and juice, honey, fish sauce and coconut milk. Add corn and stir to combine. Simmer gently for 5 minutes, stirring every so often until the sauce thickens slightly.

  4. 4 mins

    Season shrimp with salt and pepper, add to pan and simmer gently until shrimp are just cooked (3 to 4 minutes)

  5. Serve the curry and shrimp over the noodles. Garnish with a quarter piece of lime, and the various herbs.

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