Name: Red Thai Curry Alfredo with Udon Noodles and Seared Shrimp
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4 servings
Ingredients: 1 lb. jumbo shrimp, peeled and deveined; 2 Tbsp. olive oil or coconut oil; 2 red or orange bell peppers, thinly sliced; 2 cloves garlic, finely chopped; 1 cup chicken broth; 1 can (13.5 oz.) full fat coconut milk; 1-2 Thai bird's eye chiles or Fresno chiles, thinly sliced; 1 tsp. fish sauce, optional; 4 Tbsp. unsalted chilled butter, optional; 1 lb. udon noodles, fresh if available; 2 limes; ¼ cup Thai basil; ¼ cup cilantro, chopped

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Red Thai Curry Alfredo with Udon Noodles and Seared Shrimp

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Global Cuisines

Fusion

Try a new twist on comfort food and settle in with a bowl of creamy coconut curry noodles, tangled with tender, seared shrimp. Each bite brings gentle heat, a hint of garlic, and the soft sweetness of coconut milk.

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Serves 4 servings

Prep Time 10 minutes

Cooking Time 20 minutes

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Red Thai Curry Alfredo with Udon Noodles and Seared Shrimp

Ingredients

1 lb. jumbo shrimp, peeled and deveined

4 Tbsp. Red Thai Curry

3 tsp. Makrut Lime Sea Salt, divided

2 Tbsp. olive oil or coconut oil 2 red or orange bell peppers, thinly sliced 2 cloves garlic, finely chopped 1 cup chicken broth 1 can (13.5 oz.) full fat coconut milk 1-2 Thai bird's eye chiles or Fresno chiles, thinly sliced 1 tsp. fish sauce, optional 4 Tbsp. unsalted chilled butter, optional 1 lb. udon noodles, fresh if available 2 limes ¼ cup Thai basil ¼ cup cilantro, chopped

Directions

Step 1 In a large pot bring water to a boil. Set shrimp out on a plate or tray to come to room temperature and season with 1 Tbsp. of Red Thai Curry and 1 tsp. of Makrut Lime Sea Salt.

Step 2 Meanwhile, heat a large skillet over medium-high heat. Once hot, heat the oil and sauté bell pepper and garlic until softened, about 3-4 minutes. Add remaining Red Thai Curry and toss to combine. Add chicken broth and bring to a rapid simmer until reduced by half, about 4 minutes.

Step 3 Add coconut milk, Thai bird's eye or Fresno chiles, fish sauce, and 2 tsp. Makrut Lime Sea Salt. Simmer for about 7 minutes, until the sauce slightly thickens.

Step 4 Heat a large skillet over medium-high heat. Once the pan is hot add 2 tsp. of oil. Place shrimp in the skillet and sear until cooked through, about 3 minutes per side. Alternatively, you can add the shrimp to the sauce and stir to coat. Gently simmer for another 4-5 minutes until shrimp are cooked through and the sauce is thickened to the desired consistency.

Step 5 If using chilled butter, add it to the sauce and stir over low heat until fully melted and incorporated.

Step 6 Cook udon noodles according to package instructions. If using fresh, the noodles should only take about 2 minutes to cook.

Step 7 Add the cooked udon noodles to the sauce and toss to combine.

Step 8 Divide into bowls. If shrimp were seared, top with shrimp and then garnish with Thai basil leaves, cilantro, and lime wedges.

Recipe Notes

Use Fresno chiles for a softer heat.