This sauce is super easy to make and can be used in any stir fry.
Recipe Notes:
Broth: Use any broth that you want! In this recipe I used GoBio! Chicken Bouillon powder but any broth will do.
Soy Sauce: If you don’t have dark soy sauce then this recipe will still work without it! I like to use a little bit of dark soy sauce to add colour. You definitely need low sodium soy sauce or the sauce will be too salty. I always have both in my fridge. The brands I use are the Rooster Dark Soy Sauce and Lee Kum Kee Less Sodium Soy Sauce.
Chili Garlic Sauce: This sauce is pretty spicy so if you don’t want a spicy sauce then omit this. You can also use siracha or crushed red pepper flakes instead of the chili garlic sauce.
Variations: I used this sauce to make stir fried tofu but it can be used in any vegetable, chicken or beef stir fry! It’s great served over rice or noodles.
A super quick & easy way to make shrimp. This recipe is done in as little as 30 minutes. Serve this Thai inspired Coconut Curry Shrimp with rice noodles, rice, or just eat them as is. You could even make it into a soup!
Recipe Notes:
Shrimp: I get shrimp that is already peeled to save time. Dethaw shrimp in the fridge overnight or soak frozen shrimp in cold water to dethaw.
Curry Paste: I prefer to use red curry paste but I had yellow this time so that is what I used in this recipe. I used Thai Kitchen yellow curry paste. It’s very mild and not spicy at all.
Coconut Milk: Make sure it’s unsweetened. Any brand is fine, I personally don’t notice a difference between brands.
Kaffir Lime Leaves: If you can’t find these in your grocery store, you can omit them. I couldn’t get any in my grocery store for the longest time.
Lemongrass: My grocery store doesn’t always have fresh lemongrass so I usually always get the paste. It’s very convenient to have on hand! I love using it in other curries or using it to make a marinade for chicken.
Tomato Paste: I like getting the tomato paste that comes in a tube so that I can easily refrigerate what’s remaining.
Red pepper flakes: Like I mentioned earlier, the curry paste is not spicy at all! If you want a little kick then I recommend adding something spicy. I cooked the shrimp with some red chili flakes, but you can add a pinch of cayenne or a little chili garlic sauce.
Limes: Fresh limes are a must! The bottled stuff is not the same.
For serving: You can eat this shrimp on it’s own or serve it with a side of rice noodles or basmati rice.
Additions: This would be delicious with some added vegetables! I would add sugar snap peas, sliced red peppers, and mushrooms. I have also made this as a soup before by adding some chicken or vegetable broth, veggies and rice noodles.
Dry shrimp with paper towels and season with salt and pepper. Set aside.
Heat olive oil over medium high heat in a large pan.
When the oil is hot, add shrimp, shallots, garlic, and red pepper flakes.
Cook shrimp for roughly 2 minutes on each side. Do not over cook the shrimp, they cook very quickly! It’s ok if some parts of the shrimp are still a little bit translucent because they will continue to cook at the end. Overcooking the shrimp will make them tough and chewy.
After 3-4 minutes, put shrimp in a bowl and set aside.
In the same pan you cooked the shrimp in, add lemongrass paste, curry paste, and tomato paste. Cook for about 2 minutes.
Add in full can of coconut milk, kaffir lime leaves, and fish sauce. Simmer for 5 minutes.
When sauce is done simmering, remove kaffir lime leaves. Taste the sauce and season accordingly. Add chili garlic sauce or red pepper flakes for more spice if needed.
Turn the heat off and immediately add in the shrimp. Squeeze half of a lime over the shrimp and add some fresh cilantro.
Serve with some extra lime wedges, rice noodles, or rice.
Where I live, there is NO Japanese restaurants. Such a bummer because I am obsessed with the cuisine. I had to learn how to make some dishes myself because I just can’t live my life without it!
My boyfriend loves ordering these udon noodles whenever we hit up our favourite sushi spots. This fried udon recipe honestly tastes just as good as the restaurant and is super easy to make! A great lunch idea that is done in 30 minutes.
Recipe Notes:
Veggies: You can use any veggies that you want. My go to combo is mushrooms, carrots, sugar snap peas and red pepper. Some other vegetable ideas are broccoli, cabbage, baby bok choy, or jalapeno.
Protein: I normally make this for lunch when I want something quick, so I don’t usually put any meat. But you can add beef, chicken, or tofu! Bulgogi beef is really good or just some simple fried tofu.
Broth: Use chicken, beef, or vegetable broth. I used chicken broth in this recipe. My favourite broth is GoBio! Organic Bouillon cubes.
Oyster sauce: This is a must! I use the Panda Brand oyster sauce.
Chili Garlic Sauce: Siracha can be used as a substitute or left out if you don’t enjoy spice.
Noodles: My favourite way to eat these udon noodles is in a sauce like this but you can use them for soup too.
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