How to Make Thai Coconut Curry Shrimp with Shirataki Noodles
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Heat coconut oil in a large skillet over medium-high. Add curry paste, sauté 1 minute until fragrant.
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Stir in coconut milk and fish sauce. Simmer 3-4 minutes.
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Add shrimp and cook 3 minutes until pink and opaque.
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Stir in lime juice and half the cilantro.
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Meanwhile, rinse shirataki noodles thoroughly and dry with paper towels.
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Serve curry shrimp over noodles, sprinkled with remaining cilantro.
Pro Tips for Perfect Thai Coconut Curry Shrimp with Shirataki Noodles
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large shrimp, peeled and deveined, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Thai Coconut Curry Shrimp with Shirataki Noodles?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Thai Coconut Curry Shrimp with Shirataki Noodles?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large shrimp, peeled and deveined?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.