Thai Shrimp Curry Noodle Bowls
One Pot Thai Shrimp Curry Noodle Bowls – A simple one-pot meal with HUGE flavor. Fresh shrimp, silky red curry sauce, and fresh herbs and vegetables. You will love this!
One Pot Curry Shrimp Noodle Bowls
Well hello there, one-pot meal lovers. I’ve been thinking about you, and have got something special for you today!
Most of the time I don’t really think about making an entire meal with one single pan. I mean, why would I? I have three built-in dishwashers on rotation.
However, school is back in session and my little students are trying to get back into the swing of balancing extracurricular activities and homework.
I feel for them. Really I do. They need a break from dish duty this month.
Intro the one pot meal phase of my life. LOL!
Pasta with Curry Shrimp – Made in Minutes!
This simple, yet vivacious, One Pot Thai Curry Shrimp Pasta is so easy to make, it’s sure to be a new favorite on your dinner table.
It’s big, bold, and loaded with veggies. Plus I used whole grain pasta, so I’m serving my family a tasty and healthy meal!
Fresh, fragrant, and loaded with goodness. This one-pot meal is a winner.
What Ingredients You Will Need
- 1 pound large peeled raw shrimp
- 1 pound dry linguini pasta I used DeLallo Organic Whole Grain Pasta
- 1 tablespoon sesame oil
- 1 clove garlic minced
- 1 red bell pepper sliced
- 1 cup sliced carrots
- 1 cup snow peas
- 13 ounces unsweetened coconut milk
- 3 tablespoons red curry paste
- 1/4 cup fresh thai basil leaves
- 1/4 cup chopped scallions
How to Make This Shrimp Curry Recipe
Place a large deep skillet over medium heat. Add the sesame oil. Once the oil is hot add the shrimp and garlic. Sprinkle with salt and pepper. Sear the shrimp for 2 minutes, then remove them from the pan and place them in a holding dish. Next, add the snow peas and carrots to the skillet. Sear for 3 minutes, then remove. Finally, add the red peppers to the skillet. Sear for 2 minutes, then remove.
Pour 4 cups water into the skillet and 1 teaspoon salt. Once the water comes to a simmer, add the pasta and stir well to separate. Cover the skillet and cook until the water is almost completely absorbed.
Then pour in the coconut milk and red curry paste and stir to coat. Simmer for 2-3 minutes, then add the carrots, snow peas, red peppers, and shrimp back to the skillet. Stir and simmer for another 2 minutes. Turn off the heat and stir in the Thai basil leaves and scallions for a garnish. Salt and pepper to taste and serve warm.
Get the Complete (Printable) Best Thai Shrimp Curry Noodle Bowls Below. Enjoy!
Frequently Asked Questions
How long do Shrimp Curry leftovers last?
You can store leftovers in an airtight container in the fridge for up to 5 days.
How can I make these noodle bowls gluten-free?
Instead of serving this Thai Shrimp Curry with noodles, you can serve it alongside rice. Or swap the noodles with gluten free pasta, like rice noodles.
Can I add more vegetables?
This shrimp curry recipe has a good amount of veggies in it. However, feel free to add tomatoes, green beans or long beans, zucchini, cilantro, or ginger.
Each steaming bowl of Thai curry shrimp pasta is a love letter to your family. One that says, “Surprise! No dish duty for you tonight, love muffin. XOXO”
And you know what? You might even get a real love letter back.
Other Great Dinner Recipes
- Thai Coconut Curry Soup
- Panang Chicken Curry Recipe
- Crispy Tofu Panang Curry Recipe
- Easy Chicken Pad Thai Recipe
- Larb Rolls Recipe
- Red Curry Grilled Chicken Salad Recipe
- Pad Kee Mao (Drunken Noodles) with Onions Recipe
- Classic Thai Fried Rice Recipe
- Jamaican Curry Powder Recipe by Chili Pepper Madness
- Jamaican Curry Shrimp by My Forking Life
Check the printable recipe card below for the prep time, total time, and nutrition facts including calories, carbohydrates, protein, cholesterol, monounsaturated fat, polyunsaturated fat, sodium, and fiber percentages.
One Pot Thai Shrimp Curry Noodle Bowls
Ingredients
- 1 pound large peeled raw shrimp
- 1 pound dry linguini pasta I used DeLallo Organic Whole Grain Pasta
- 1 tablespoon sesame oil
- 1 clove garlic minced
- 1 red bell pepper sliced
- 1 cup sliced carrots
- 1 cup snow peas
- 13 ounces unsweetened coconut milk
- 3 tablespoons red curry paste
- 1/4 cup fresh thai basil leaves
- 1/4 cup chopped scallions
Instructions
- Place a large deep skillet over medium heat. Add the sesame oil. Once the oil is hot add the shrimp and garlic. Sprinkle with salt and pepper. Sear the shrimp for 2 minutes, then remove them from the pan and place in a holding dish. Next add the snow peas and carrots to the skillet. Sear for 3 minutes, then remove. Finally add the red peppers to the skillet. Sear for 2 minutes, then remove.
- Pour 4 cups water to the skillet and 1 teaspoon salt. Once the water comes to a simmer, add the pasta and stir well to separate. Cover the skillet and cook until the water is almost completely absorbed.
- Then pour in the coconut milk and red curry paste and stir to coat. Simmer for 2-3 minutes, then add the carrots, snow peas, red peppers and shrimp back to the skillet. Stir and simmer another 2 minutes. Turn off the heat and stir in the thai basil leaves and scallions. Salt and pepper to taste and serve warm.
Can I use Panang curry instead of red curry and Zucchini noodles instead of pasta?
Hi Dasha,
Absolutely! Great idea!!
I have been craving Thai food – I love that this is one pot!!
Nice job! We’ve never used linguini pasta in Asian cooking before but it’s a brilliant idea. Will certainly keep this in mind. Thanks for the recipe!