One-Pot Spicy Thai Coconut Curry Noodles with Shrimp

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant one-pot Thai-inspired noodle dish simmered in creamy coconut milk with spicy red curry, tender shrimp, and fresh herbs for a quick and satisfying meal. This Thai-inspired pasta recipe, ready in about 30 minutes, pairs medium shrimp, peeled and deveined, red curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Thai cuisine 480 cal/serving

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Ingredients

1 lb medium shrimp, peeled and deveined
2 tbsp red curry paste
1 can (13.5 oz) coconut milk
2 cups chicken broth
8 oz rice noodles, soaked until pliable
2 tbsp fish sauce
1 tbsp brown sugar
2 tbsp lime juice
1/4 cup fresh basil leaves, chopped
1/4 cup fresh cilantro leaves, chopped
3 green onions, sliced
1 tbsp vegetable oil
3 cloves minced garlic
1/2 tsp red chili flakes

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large deep skillet or wok over medium heat. Add 3 cloves minced garlic and 2 tbsp red curry paste, sautéing for 1 minute until fragrant.
Step 2: Pour in 1 can (13.5 oz) coconut milk and 2 cups chicken broth, stirring to combine. Bring to a gentle simmer.
Step 3: Add 8 oz soaked rice noodles to the simmering liquid, pressing them down gently. Cook for 5 minutes, stirring occasionally until noodles are tender and most liquid is absorbed.
Step 4: Stir in 1 lb peeled and deveined medium shrimp, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 tsp red chili flakes. Cook for 3-4 minutes until shrimp turn pink and opaque.
Step 5: Remove from heat and stir in 2 tbsp lime juice, 1/4 cup chopped fresh basil, 1/4 cup chopped fresh cilantro, and 3 sliced green onions. Serve immediately.