Thai-Style Coconut Curry Noodles with Shrimp and Bok Choy

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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.

Rice noodles simmered in a fragrant coconut curry broth with tender shrimp and crisp bok choy for a vibrant Thai-inspired dinner. This Thai-inspired pasta recipe, ready in about 40 minutes, pairs rice noodles, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 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 440 cal/serving

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Ingredients

8 oz rice noodles
1 can (14 oz) coconut milk
2 tbsp red curry paste
1 lb shrimp, peeled and deveined
3 heads baby bok choy, halved lengthwise
1 tbsp vegetable oil
3 garlic cloves, minced
2 tbsp fish sauce
1 tbsp brown sugar
2 tbsp lime juice
1/4 cup fresh cilantro, chopped
1/4 cup (optional) chopped peanuts

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes or until pliable, then drain and set aside.
Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and 2 tbsp red curry paste, sauté for 1 minute until fragrant.
Step 3: Pour in 1 can (14 oz) coconut milk, 2 tbsp fish sauce, and 1 tbsp brown sugar. Stir and bring to a simmer.
Step 4: Add 1 lb peeled and deveined shrimp and 3 halved baby bok choy to the skillet. Simmer for 5 minutes until shrimp are opaque and bok choy is tender-crisp.
Step 5: Add the drained rice noodles to the skillet and toss gently to coat noodles in the curry sauce and warm through, about 2 minutes.
Step 6: Remove from heat and stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro.
Step 7: Serve immediately, garnished with 1/4 cup chopped peanuts if desired.