Shrimp Coconut Curry Noodles

Indulge in new flavors with this mouthwatering Shrimp Coconut Curry Noodles recipe. Bursting with vibrant colors and bold spices, this dish is a perfect blend of savory shrimp, creamy coconut milk, and aromatic curry paste, all tossed together with tender rice noodles. This recipe is so good you’ll forget it’s homemade and not from your favorite takeout restaurant.

The GloryLand Brown Rice Noodles make a perfect base for this dish. Using these noodles as a base let the symphony of flavors and textures shine in this dish. This recipe seamlessly combines the richness of coconut milk, the boldness of Thai red curry paste, and the succulence of shrimp, creating a culinary masterpiece that will leave you craving for more.

With its tantalizing blend of flavors and textures, this Shrimp Coconut Curry Noodles recipe is sure to become one of your favorites. Whether you’re craving a cozy weeknight dinner or looking to impress guests at your next gathering, this dish offers a delightful taste that everyone can enjoy.

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Shrimp Coconut Curry Noodles

Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Thai
Servings: 4 people
Calories: 539kcal
Author: Gluten Free & More


  • Kosher or fine sea salt
  • (9.9 ounce) package GloryLand Brown Rice Noodles
  • 2 tablespoons coconut oil , divided
  • ½ red onion , thinly sliced
  • 3 cloves garlic , minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons Thai red curry paste
  • 1 (13 ounce) can full fat coconut milk
  • ½ cup vegetable broth
  • 1 tablespoon fish sauce
  • 1 red bell pepper , thinly sliced
  • 1 yellow bell pepper , thinly sliced
  • 1 cup snow peas
  • 1 pound shrimp , peeled and deveined
  • Black pepper
  • ¼ cup basil or Thai basil leaves


  • Bring a large pot of salted water to a boil, add the noodles, and cook for 3 minutes (slightly underdone), drain and rinse with cold water, set aside.
  • In a large skillet over medium-high heat, heat coconut oil, add onion, garlic, ginger, ½ teaspoon salt and cook, stirring for 1 minute. Add the curry paste and cook, stirring, until fragrant, about 2 minutes. Add the coconut milk, vegetable broth, fish sauce, and peppers. Bring to a simmer, lower the heat, and let simmer for 10 minutes.
  • While the sauce is simmering, cook the noodles in salted boiling water for 3 minutes (slightly underdone), drain, and rinse with cold water. Set aside.
  • Add the snow peas and shrimp to the sauce, and simmer for 4–5 minutes or until the shrimp is cooked and the peas are tender. Stir in the noodles, taste, and season with salt and pepper if needed. Stir in the basil leaves and serve with lime wedges.


Nutrition Facts
Shrimp Coconut Curry Noodles
Amount Per Serving
Calories 539 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 24g120%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Sodium 499mg21%
Potassium 431mg12%
Carbohydrates 67g22%
Fiber 7g28%
Sugar 5g6%
Protein 9g18%
Vitamin A 2581IU52%
Vitamin C 111mg135%
Calcium 55mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Coconut Curry GloryLand Shrimp
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