curry noodle bowl

4.60 from 5 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6


  • 3 tablespoons avocado or vegetable oil
  • ½ lb. raw shrimp, peeled, deveined and patted dry
  • kosher salt and cracked black pepper
  • 1 lime, zest and juice
  • 1 yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons red curry paste
  • cup sugar snap peas, trimmed
  • 2 (14 oz.) cans coconut milk
  • 10 oz. rice noodles, soba noodles, or spaghetti, cooked
  • 3 tablespoons chopped cilantro, for garnish


  • Heat a large skillet over medium heat, add 2 tablespoons oil. Add in ½ lb. shrimp, season with a big pinch salt and pepper. Cook until opaque and pink on both sides. Transfer shrimp to a bowl and toss with zest and juice from1 lime.
  • Add the remaining 1 tablespoon oil to the skillet. Stir in the 1 sliced onion and 2 sliced peppers. Season with a big pinch salt and pepper. Sauté until the vegetables have slightly softened, about 3-5 minutes.
  • Stir in 2 cloves minced garlic and 2 tablespoon curry paste, cook for 1 additional minute. Add  ⅓ cup snap peas and 2 cans coconut milk. Increase heat and bring the mixture to a boil, then reduce to low, cover, and cook for 5 minutes. Stir in the cooked shrimp and 3 tablespoons chopped cilantro. Season to taste adding more salt, pepper, or lime juice, if needed.
  • To serve, place a handful rice noodles in a bowl and cover with the shrimp curry. Top with extra cilantro, if desired. Alternatively you can toss the noodles right in the skillet before serving.


  • If using frozen shrimp, make sure the shrimp has fully defrosted and is dry before sauteing.


  • Serve with a slaw or salad mix and cut mango to complete the meal.


  • Protein: Swap shrimp for shredded rotisserie chicken.
  • Vegetarian: Remove shrimp, increase the veggies and add ½ lb. cubed tofu, drained and pressed.
  • Gluten-free: Make sure the noodles you select to serve with are gluten-free (soba, rice, etc.)
  • Other: The fresh cilantro can be swapped for Thai basil.


  • Cut peppers and onions up to 3 days in advance; store in an airtight container in the refrigerator.
  • Cook noodles 1 day in advance; store in an airtight bag or container in the refrigerator.


Calories: 540kcal | Carbohydrates: 50g | Protein: 10g | Fat: 35g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 320mg | Potassium: 475mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2176IU | Vitamin C: 61mg | Calcium: 74mg | Iron: 5mg