One-Pot Thai Coconut Curry Noodles with Shrimp
A fragrant and creamy Thai-inspired noodle dish where shrimp and vegetables simmer in a coconut curry sauce all in one pot. This thai-inspired seafood ready in about 30 minutes pairs medium shrimp, peeled and deveined, rice noodles, (14 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 16 oz medium shrimp, peeled and deveined
- 8 oz rice noodles
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 2 cups vegetable broth
- 1 medium red bell pepper, thinly sliced
- 1 large carrot, julienned
- 2 cups baby spinach
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 2 tbsp fresh cilantro, chopped
- 2 stalks green onions, sliced
- 1 tbsp vegetable oil
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 2 tbsp red curry paste and sauté for 1 minute until fragrant.
- Step 2: Pour in 1 can (14 oz) coconut milk and 2 cups vegetable broth, stirring to combine. Bring to a gentle boil.
- Step 3: Add 8 oz rice noodles, 1 thinly sliced red bell pepper, and 1 julienned carrot to the pot. Simmer for 5 minutes, stirring occasionally until noodles begin to soften.
- Step 4: Stir in 16 oz peeled and deveined shrimp, 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp brown sugar. Cook for another 4-5 minutes until shrimp turn pink and noodles are tender.
- Step 5: Fold in 2 cups baby spinach until wilted. Remove from heat and garnish with 2 tbsp chopped cilantro and 2 sliced green onions before serving.
Frequently asked questions
How long does One-Pot 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 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 rice noodles from drying out.
Can I substitute ingredients in One-Pot 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 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 Thai Coconut Curry Noodles with Shrimp?
Thai seafood 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.
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