Coconut Curry Shrimp with Spicy Peanut Noodles

By January 20, 2020Lunch, Recipes
AuthoradminDifficultyAdvanced

Yields1 Serving
Prep Time15 minsCook Time45 minsTotal Time1 hr
 1 pound fresh thin egg noodles
 2 cups vegetable broth
 2 tbsp Hi-Lo soy sauce
 2 cloves garlic, minced
 1 tsp minced fresh ginger
 ¼ cup finely diced onion
 1 tbsp fresh lime juice
 1 tsp toasted sesame oil
 ¼ cup creamy peanut butter (natural preferred)
 1 tbsp Sriracha
 1 tbsp red curry paste
 1 tbsp cornstarch mixed with 2 tablespoons water
For the shrimp:
 24 large (21/25) shrimp, peeled and deveined
 2 tbsp Hi-Lo Vegetable Oil, divided
 1 tsp minced fresh ginger
 2 cloves garlic, minced
 ½ cup finely chopped onion
 1 tbsp fresh lime juice
 2 tsp sugar
 1 tbsp fish sauce
 1 tsp red curry paste
 2 tsp Sriracha
 ¼ cup fresh cilantro, chopped
1

Cook the egg noodles according to the package directions.

2

Drain and rinse with cold water. Set aside.

3

In a medium sauce pan combine the vegetable broth, soy sauce, garlic, ginger, onion, lime juice, sesame oil, peanut butter, Sriracha, and curry paste.

4

Whisk over medium heat until the mixture comes to a boil.

5

Reduce the heat to a simmer and cook, stirring often, for ten minutes.

6

While the sauce simmers begin the shrimp.

7

In a deep saute pan heat one tablespoon of the Hi-Lo Vegetable Oil over medium heat until it shimmers.

8

Add the shrimp and cook for 30 seconds per side, or until they begin to turn pink and start to curl. Remove from the pan and set aside.

9

Add the second tablespoon of oil and when it shimmers add the garlic, ginger and onion.

10

Cook until they start to soften and become fragrant, about one minute.

12

Add the coconut milk, lime juice, sugar, fish sauce, curry paste, and Sriracha and mix well.

13

Bring the mixture to a boil, then reduce the heat to medium-low and cook until the sauce reduces and thickens, about five minutes.

14

Add the shrimp back into the sauce and toss to coat.Cook for 30 to 45 seconds, or until the shrimp are cooked through and hot, then turn off the heat.

15

Allow to stand for three minutes so the sauce can thicken.

16

To finish the peanut sauce raise the heat to medium and bring the sauce back to a boil.

17

Add half the cornstarch mixture and whisk until thickened, about one minute

18

If you want the sauce thicker add the remaining cornstarch mixture.
Place the egg noodles in a bowl and pour the sauce over. Toss to coat.

19

Garnish with the fresh cilantro. Enjoy!

Ingredients

 1 pound fresh thin egg noodles
 2 cups vegetable broth
 2 tbsp Hi-Lo soy sauce
 2 cloves garlic, minced
 1 tsp minced fresh ginger
 ¼ cup finely diced onion
 1 tbsp fresh lime juice
 1 tsp toasted sesame oil
 ¼ cup creamy peanut butter (natural preferred)
 1 tbsp Sriracha
 1 tbsp red curry paste
 1 tbsp cornstarch mixed with 2 tablespoons water
For the shrimp:
 24 large (21/25) shrimp, peeled and deveined
 2 tbsp Hi-Lo Vegetable Oil, divided
 1 tsp minced fresh ginger
 2 cloves garlic, minced
 ½ cup finely chopped onion
 1 tbsp fresh lime juice
 2 tsp sugar
 1 tbsp fish sauce
 1 tsp red curry paste
 2 tsp Sriracha
 ¼ cup fresh cilantro, chopped

Directions

1

Cook the egg noodles according to the package directions.

2

Drain and rinse with cold water. Set aside.

3

In a medium sauce pan combine the vegetable broth, soy sauce, garlic, ginger, onion, lime juice, sesame oil, peanut butter, Sriracha, and curry paste.

4

Whisk over medium heat until the mixture comes to a boil.

5

Reduce the heat to a simmer and cook, stirring often, for ten minutes.

6

While the sauce simmers begin the shrimp.

7

In a deep saute pan heat one tablespoon of the Hi-Lo Vegetable Oil over medium heat until it shimmers.

8

Add the shrimp and cook for 30 seconds per side, or until they begin to turn pink and start to curl. Remove from the pan and set aside.

9

Add the second tablespoon of oil and when it shimmers add the garlic, ginger and onion.

10

Cook until they start to soften and become fragrant, about one minute.

12

Add the coconut milk, lime juice, sugar, fish sauce, curry paste, and Sriracha and mix well.

13

Bring the mixture to a boil, then reduce the heat to medium-low and cook until the sauce reduces and thickens, about five minutes.

14

Add the shrimp back into the sauce and toss to coat.Cook for 30 to 45 seconds, or until the shrimp are cooked through and hot, then turn off the heat.

15

Allow to stand for three minutes so the sauce can thicken.

16

To finish the peanut sauce raise the heat to medium and bring the sauce back to a boil.

17

Add half the cornstarch mixture and whisk until thickened, about one minute

18

If you want the sauce thicker add the remaining cornstarch mixture.
Place the egg noodles in a bowl and pour the sauce over. Toss to coat.

19

Garnish with the fresh cilantro. Enjoy!

Coconut Curry Shrimp with Spicy Peanut Noodles

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