Thai Shrimp Curry

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings



  1. Cook the rice noodles as the label directs. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, scallions and a pinch of salt and cook, stirring, until starting to soften, 2 to 3 minutes. Add the curry paste and stir to coat. Add the coconut milk, whisking as you pour. Stir in the fish sauce and sugar. Add 3/4 cup water and bring to a simmer. Cook, whisking occasionally, until thickened, 6 to 8 minutes.
  2. Add the frozen vegetables to the skillet and cook, stirring, until warmed through, 3 to 4 minutes. Add the shrimp and cook, stirring and flipping occasionally, until just pink, 4 to 6 minutes.
  3. Divide the noodles among bowls. Top with the shrimp curry and sprinkle with cilantro. Serve with lime wedges.