Quick Thai-Inspired Coconut Curry Noodles with Shrimp

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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 drafted and published.

Tender rice noodles tossed in a fragrant coconut curry sauce with succulent shrimp and crisp vegetables. This Thai-inspired noodle recipe, ready in about 40 minutes, pairs rice noodles, large shrimp, peeled and deveined, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 25 min Cook: 15 min Serves 4 Thai cuisine 450 cal/serving

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Ingredients

8 oz rice noodles
12 oz large shrimp, peeled and deveined
1 cup coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
1 tsp brown sugar
2 garlic cloves, minced
1 medium red bell pepper, thinly sliced
2 green onions, chopped
1 tbsp lime juice
1/4 cup cilantro leaves
2 tbsp vegetable oil

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute to release the aromas.
Step 4: Pour in 1 cup coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar, stirring to combine; bring to a simmer.
Step 5: Add 12 oz peeled shrimp and 1 thinly sliced red bell pepper to the sauce; cook for 3-4 minutes until shrimp are pink and cooked through.
Step 6: Toss in the drained rice noodles and 2 chopped green onions; stir gently to coat noodles in curry sauce and warm through for 2 minutes.
Step 7: Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped cilantro leaves before serving immediately.