curry noodle bowls

4.34 from 3 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6


  • 3 tablespoons vegetable oil
  • ½ pound raw shrimp peeled, deveined + patted dry
  • 1 lime zest + 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
  • 2 cans coconut milk
  • 10 ounces rice noodles
  • 3 tablespoons fresh cilantro chopped


  • Heat a large skillet over medium heat and add 2 tablespoons of oil. Add in the ½ pound peeled shrimp, season with a big pinch of salt and pepper and cook until opaque and pink on both sides. Transfer the shrimp to a bowl off to the side and toss with zest and juice from1 lime.
  • Add the remaining oil to the skillet. Stir in the 1 sliced yellow onion and 1 sliced orange pepper, 1 sliced red pepper and season with a big pinch of salt and pepper. Saute until the vegetables have slightly softened, about 3-5 minutes.
  • Add in 2 minced garlic cloves (or frozen cubes) and 2 tablespoon red curry paste and stir to coat. Cook for 1 additional minute, stirring occasionally, scraping the bottom. Add in ⅓ cup snap peas and 2 cans coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the shrimp and 3 tablespoons chopped cilantro and season to taste adding more salt, pepper, or lime juice, if needed.
  • To serve, place a handful of 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.


  • I like serving this with a slaw or salad mix and cut mango to complete the meal.


  • Protein: Swap shrimp for shredded rotisserie chicken.
  • Vegetarian: Remove the shrimp all together and increase the veggies.
  • 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 and store in an airtight container.
  • Cook noodles in advance and store in an airtight bag or container.


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