One-Pot Spicy Thai Coconut Curry Noodles with Shrimp
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 ready in about 30 minutes pairs medium shrimp, peeled and deveined, red curry paste, (13.5 oz) 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Spicy Thai Coconut Curry Noodles with Shrimp take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Spicy Thai Coconut Curry Noodles with Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red curry paste from drying out.
Can I substitute ingredients in One-Pot Spicy Thai Coconut Curry Noodles with Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Spicy Thai Coconut Curry Noodles with Shrimp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Spicy Thai Coconut Curry Noodles with Shrimp?
Thai pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
