Bangkok Coconut Curry Shrimp Bowls

COOK TIME - 20–30min
2 SERVINGS

Our house made creamy coconut curry sauce takes centre stage in this delicious meal, served with a rainbow of veggies, plump shrimp, tossed with tender rice noodles.

Nutrition PER SERVING
Calories 549 kcal
Fat 23.0 g
Protein 11.0 g
Carbohydrate 45.0 g
Sodium 883 mg
Shrimp Bangkok Coconut Curry Bowl

fresh ingredients

IN THE KIT

  • 10 oz
    shrimp
  • 6 oz
    rice noodles
  • 2 oz
    ginger/onion/garlic mixture
  • 8 oz
    vegetable stock
  • 8 oz
    Zest coconut curry sauce
  • 1 oz
    lime
  • 1 oz
    cilantro
  • 2 oz
    red cabbage
  • 3 oz
    carrot
  • 3 oz
    snow peas
  • 2 oz
    green onion

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

2 large skillets

Chopping board & knife

Wooden spoon

Medium pot 

Grater

cook along

INSTRUCTIONS

Prep

Bring a pot filled with water to a boil;

Pat shrimp dry with paper towel & season with a pinch of salt & pepper;

Finely chop cilantro;

Slice lime into wedges;

Slice cabbage into thin pieces for garnish; 

Grate carrots;

Trim ends off snow peas;

Thinly slice green onions.

1Cook Noodles

Add noodles to boiling water, cook for 3 minutes. Drain & rinse with cold water. Set aside. 

2Make Sauce

Heat a drizzle of oil in a large saucepan. Add onion/garlic/ginger mix, stir fry for 2-3 minutes. Add curry sauce & veggie stock, let simmer for 10 minutes – it should thicken slightly stirring throughout.

3Cook Veggies & Shrimp

In another large skillet, heat a drizzle of oil over high heat. Add carrots, snow peas & half green onions, stir fry for about 5 minutes. Add shrimp, cook for 5-8 minutes, until the shrimp start to turn pink. Add noodles & toss around in the pan. 

4Finish the Dish

Add sauce, toss to coat noodles evenly. 

5To Serve

Divide noodles, shrimp & veggies into two bowls. Scoop up any extra sauce, pour over. Top with cabbage, sprinkle with cilantro & serve with lime wedge, making sure to squeeze over the food before eating.