Bangkok Coconut Curry Shrimp Bowls
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.
IN THE KIT
6 ozrice noodles
2 ozginger/onion/garlic mixture
8 ozvegetable stock
8 ozZest coconut curry sauce
2 ozred cabbage
3 ozsnow peas
2 ozgreen onion
Salt & pepper
Kitchen Items Needed
2 large skillets
Chopping board & knife
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;
Trim ends off snow peas;
Thinly slice green onions.
Add noodles to boiling water, cook for 3 minutes. Drain & rinse with cold water. Set aside.
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.
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.
Add sauce, toss to coat noodles evenly.
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.