Thai Coconut Shrimp with Vermicelli
Fragrant Thai Coconut Shrimp Noodles
Ingredients:
1 lb (450 g) medium shrimp, peeled and deveined
6 oz (170 g) vermicelli noodles
1 cup (240 ml) coconut milk
1 tbsp vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste
1 cup (240 ml) chicken or vegetable broth
1 tbsp fish sauce (optional for flavor, adjust to preference)
1 tbsp soy sauce
1 cup (150 g) carrots, julienned
1 cup (150 g) red bell pepper, thinly sliced
1 cup (100 g) snap peas, trimmed
Juice of 1 lime
Fresh cilantro and green onions, chopped (for garnish)
Directions:
Prepare vermicelli noodles according to package instructions. Drain and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat. Add onion, garlic, and ginger, and sauté until fragrant, about 2 minutes.
Stir in the red curry paste and cook for another 1-2 minutes until the paste is fragrant.
Add the coconut milk, broth, soy sauce, and fish sauce. Stir well to combine, then bring to a gentle simmer.
Add the carrots, red bell pepper, and snap peas. Cook for 3-4 minutes until slightly tender.
Toss in the shrimp and cook for 3-5 minutes, or until they turn pink and are cooked through.
Add the cooked vermicelli noodles to the skillet, tossing gently to coat with the sauce.
Remove from heat and stir in lime juice. Garnish with cilantro and green onions before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 375 kcal | Servings: 4 servings