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Coconut Curry Shrimp With Spicy Peanut Noodle

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Ingredients Nutrition


  1. Cook noodles according to package directions. Drain and rinse with cold water, then set aside. In a medium saucepan, combine vegetable broth, soy sauce, garlic, ginger, onion, lime juice, sesame oil, peanut butter, Sriracha and curry paste. Whisk over medium heat until mixture comes to a boil. Reduce heat to a simmer and cook, stirring often, for ten minutes.
  2. While sauce simmers, begin preparing shrimp. In a deep saute pan, heat one tablespoon of oil, over medium heat, until it shimmers. Add shrimp and cook 30 seconds per side, or until they begin to turn pink and start to curl. Remove from pan and set aside. Add second tablespoon of oil, and when it shimmers, add garlic, ginger and onion. Cook until they start to soften and become fragrant, about one minute. Add coconut milk, lime juice, sugar, fish sauce, curry paste and Sriracha then mix well. Bring mixture to a boil, then reduce heat to medium low and cook until sauce reduces and thickens, about five minutes.
  3. Add shrimp back into sauce and toss to coat. Cook 30-45 seconds, or until shrimp are cooked through and hot, then turn off heat. Allow to stand for three minutes so sauce can thicken. To finish the peanut sauce, raise heat to medium and bring sauce back to a boil. Add half of the cornstarch mixture and whisk until thickened, about one minute. For a thicker sauce, add remaining cornstarch mixture. I use the full tablespoon. Place egg noodles in a bowl and pour sauce over then toss to coat. Garnish with fresh cilantro.
  4. Helpful Tips:
  5. From start to finish you can have this dish on the table in about 20 minutes. The coconut curry sauce is a delicate balance of sweet, tangy and spicy. Coconut milk thickens the sauce and helps it cling to the shrimp, and believe me you want that. The egg noodles, coated with the nutty, slightly spicy peanut sauce, are a lovely complement to the tangy shrimp. If you can not find the egg noodles, you can use thin spaghetti.

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