Thai Shrimp Curry Noodle Bowl Recipes

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SHRIMP AND MUSSEL THAI NOODLE BOWL

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 22



Shrimp and Mussel Thai Noodle Bowl image

Steps:

  • To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half. Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.
  • Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels, asparagus tips, and shiitakes. Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils, herbs, cashews, and sprouts.

1 quart chicken broth, low sodium
1/2 white onion
1 (2-inch) piece fresh peeled ginger
2 stalks lemon grass, white part only, cracked open
4 kaffir lime leaves, fresh or dried*
2 limes, juiced
2 tablespoons Thai fish sauce*
1 (13-ounce) can unsweetened coconut milk
1 tablespoon Thai red curry paste*
Pinch paprika
Rice flour, for dredging
1 pound large shrimp, peeled and deveined
2 tablespoons peanut oil
2 dozen mussels, steamed
1 bunch asparagus, tips only
8 ounces shiitake mushroom caps, sliced
1 pound fresh Udon noodles
12 pea tendrils
1/2 cup roughly chopped mint leaves
1/2 cup roughly chopped cilantro leaves
1/2 cup chopped cashews
Daikon sprouts, for garnish

THAI SHRIMP CURRY NOODLE BOWL

Delicious. Great curry

Provided by barbara lentz @blentz8

Categories     Fish Soups

Number Of Ingredients 13



Thai Shrimp Curry Noodle Bowl image

Steps:

  • Cook the rice stick according to directions and drain. In large pot over medium heat add oil. Add the garlic, ginger and red curry paste and cook until fragrant.
  • Add the seafood or chicken stock, fish sauce, and coconut milk. Bring to a boil and reduce to a simmer and simmer 10 minutes. Add the shrimp, green onion, red onion, and cilantro. Add the lime juice.
  • Pour over noodles in serving bowls.

2 tablespoon(s) oil
4 clove(s) garlic minced
1 tablespoon(s) ginger minced
2 tablespoon(s) red curry paste
1 pound(s) shrimp peeled and deveined
5 cup(s) seafood or chicken stock
14 1/2 ounce(s) can coconut milk
3 tablespoon(s) fish sauce
1 - lime juice and zest
8 ounce(s) rice sticks
1/2 large red onion diced
1 bunch(es) green onions chopped
1 cup(s) cilantro chopped

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