Curry Shrimp Noodles

The easiest and most convenient thing is to order take out, and fall into fast food and processed meals, specially when you are working and moving and your days are messy. Needless to say, my body wasn’t loving my decisions. I was feeling tired and lethargic, uncomfortable most of the day, bloated and constantly hungry. So, after a month of craziness, I starting to set a routine and more structure on my days.

Food is the universal medicine for absolutely everything. Going back to cooking and experimenting with the kitchen has brought me peace and purpose once again.

I loooove noodles, and this creamy curry recipe satisfies all cravings. It’s such an easy and fresh recipe that you can have all year round. It’s packed with veggies and you can easily switch ingredients to make it fit your taste. This is also great for leftovers.

So, here is the recipe:

Ingredients:

• Noodles of your preference. I used rice noodles, but you can use curly ramen noodles as well.

• 1 can of unsweetened coconut milk

• 1 lb. of shrimp

• 1 cup of vegetable broth (water works too)

• 1 onion, chopped

• 1 tbsp of minced garlic

• 1 bunch of scallions, sliced

• 1/2 cup of cilantro, chopped

• 1 bunch of spinach

• 1 bunch of kale, chopped

• 1 cup of shredded cabbage

• Snow peas

• 1 bunch of broccoli

• 1/4 of grated carrots

• 1 red pepper, sliced

• 1 sweet pepper, sliced

• 1/2 tsp of ginger, grated

• 2 tsp of coconut sugar (or brown sugar)

• The juice of one lime

• 2 tbsp of olive oil

• 2 tbsp of soy sauce

• 1 tsp of rice wine vinegar

• 2 tsp of curry powder

• 1 tsp of sesame oil

• salt/pepper to taste

Instructions:

1. Boil the noodles according to the package instructions and set aside.

2. In a large pan, heat up the olive oil and add the onions, garlic, peppers and scallions and stir for about two minutes. Avoid getting the garlic browned.

3. Add the curry powder, ginger, soy sauce, rice vinegar, sesame oil and coconut sugar and continue stirring.

4. Once you have a paste-y consistency, add the snow peas, cabbage, kale and carrots and broccoli along with the vegetable broth. Simmer until everything is cooked. Salt/pepper to taste.

5. Once the broth has reduced to half, add the coconut milk and stir until combined. Reduce heat if needed.

6. Add the shrimp and half of the cilantro along with the lime juice and spinach, and stir until combined. (Please see the additional notes section for the shrimp)

7. Once the coconut milk is reduced and you have a creamy consistency, turn off the heat and add the noodles.

8. Serve with fresh cilantro and sesame seeds, and enjoy!

I find cooking meals full of veggies and fresh whole foods a way of self care, and has different layers of “I love you” in each bite.

Additional Notes:

• Firm noodles are best for this dish. Avoid over cooking your noodles to obtain a better texture.

• I like to pan sear my shrimp with salt and pepper before adding it to the rest of the ingredients. I find it more tasteful. A few things to remember:

  • If the shrimp is raw, peal and cook until pink in a sauce pan with salt and pepper

  • If the shrimp is cooked and frozen, follow the instructions on the package and pass through boiling water in a colander. Pan sear the shrimp with salt and pepper.

Thank you for reading and I hope you enjoy the dish! Let me know on Instagram if you tried it. Can’t wait to hear what you think!

Love,
Esther