Why Make This Instant Noodle Recipe?
Because my red curry shrimp and instant ramen equals Good Food Fast! Sometimes I make a big pot of red curry, or a classic bowl of rice noodles in hearty broth with herbs — but on days where it’s time to eat NOW and I’m craving flavor and fun and extraordinary-but-simple satisfaction, this is what I do!
Why I Keep Instant Noodles On Hand Always
I love instant noodles, from their curlicue shape and economical price to their adaptability and quiet, time-insensitive presence on the pantry shelf.
I like how the square stack unravels and swells up in boiling water, turning from serious square to tempting tangle of chewy goodness. They are cheap and so easy to boost with sauces and condiments, and a one-bowl meal for one!
The One Thing Instant Noodles Need?
Better soup/sauce! The not-so-great part about them is the soup packet enclosed. It is way saltier than it needs to be and filled with a number of unpronounceable ingredients. That’s where I started in making a good easy thing GREAT!
What’s a Quick Flavor-Packed Way to Meet That Need?
The quick, simple, and delicious solution around here? Upgrade your curly quick-ramen noodle nest with a simple creamy curry. Using Thai-style red curry paste, canned coconut milk and quick-cooking protein and vegetable options.
This makes one enormous meal-in-a-bowl or a creamy pasta centerpiece for the two of us to enjoy with a salad or stir-fried vegetable on the side. If you’re in the mood for a heartier soup, check out my Italian Sausage and White Bean Soup here!
Here’s the plan for Red Shrimp Curry
Cooked noodles, red curry paste, and coconut milk are the stars, and you can vary the protein (shrimp! chicken! other meats! tofu! mushrooms) and vegetables to suit yourself. Easy peasy! You may have time to make a Thai-inspired dessert: My luscious yet simple-to-fix Coconut Ice Cream, right here!
What You’ll Need for this Recipe:
From bottom left: Green onions; fish sauce; edamame beans; Thai-stye red curry paste; shrimp peeled and deveined; instant ramen and in the center: Unsweetened coconut milk and brown sugar
If Edamame Beans Are Hard to Find?
You can use frozen green peas, standard size or petite; or frozen green beans; or fresh broccoli florets. Lots of options just be sure the vegetables and shrimp don’t cook too long. This is good food fast!
These items get done and you need to get them out and enjoy them! .
Mix Thai curry paste in to bubbling hot coconut milk and mash and stir to dissolve it well. Add frozen edamame beans, shrimp, and chopped white portions of green onions and stir well.
Cook them in the curry just until tender and done. Season with fish sauce and sugar and that’s it!
If it’s just me, this is one generous meal in a bowl. If it’s two of us, we fill two standard soup bowls and enjoy this as part of a meal.
Spoon and fork….
Asian soup spoon and chopsticks… All good!
Red Shrimp Curry over Instant Ramen
Elevate those instant noodle packets with a speedy-quick Thai-inspired curry, studded with shrimp and edamame beans and seasoned with fish sauce and green onion. With noodle packets, coconut milk, curry paste and fish sauce in the pantry, and some edamame beans and shrimp in the freezer, you'll be ready to feast on a hearty, vibrant one-bowl meal even on a busy weeknight.
Ingredients
- 1 package instant noodles, any flavor
- 2 green onions
- 3/4 cup canned unsweetened coconut milk or evaporated milk or soy milk
- 1 or 2 tablespoons Thai-style red curry paste
- 3/4 cup water
- 1/2 cup frozen edamame beans or petite green peas
- 8 ounces shrimp, peeled and deveined
- 1 tablespoon Asian fish sauce, or 1 teaspoon salt
- 1 teaspoon brown sugar or granulated sugar
Instructions
- Bring 5 cups water to a rolling boil over high heat in a medium saucepan.
- Meanwhile, trim green oinions and cut in half crosswise, Chop white portion and green portion finely, reserving separately.
- Add noodle packet and pull gently to unravel the flat noodle packet and help it cok evenly.
- Cook just until noodles are tender but not mushy, 2 to 3 minutes.
- Drain well and transfer to a big serving bowl; Mound them up in center of bowl. Cover and keep warm while you prepare the curry sauce.
- In the same saucepan, heat the coconut milk over medium-high heat until thickened and bubbly, about 2 minutes.
- Stir in red curry paste and white portion of green onions.. Mash and scrape to melt it into the coconut milk, cooking until evenly mixed and aromatic, 1 to 2 minutes.
- Add the water, edamame beans and bring to a rolling boil.
- Cook until sauce thickens a little and edamame beans are done, about 2 minutes more.
- Add shrimp and cook, stirring often, until just done, 2 to 3 minutes.
- Remove from heat and stir in fish sauce and sugar. Taste and add more fish sauce or sugar if needed.
- To serve, pour hot curry sauce over noodles, wihich should be mounded in serving bowl. Spoon out shrimp and edamame beans and place on top of sauced noodles.
- Garnish with chopped green onions, green portion
Notes
To check for doneness, cut biggest shrimp in half crosswise. If completely white, it and all the other shrimp are ready. If still grey at center, cook a little more.
You can use any type of Thai-style curry paste here, and simply rename your curry!
You could also use chunks of cooked chicken or turkey
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