Coconut Curry Shrimp and Ramen Noodle Stir-Fry with Bell Peppers

If you’re craving a quick and satisfying dinner that’s packed with flavor, this coconut curry shrimp and ramen noodle stir-fry is the answer. Tender shrimp, colorful bell peppers and onions are tossed in a rich coconut curry sauce with a hint of spice from sweet Thai chili sauce. The ramen noodles soak up all the creamy goodness, making every bite irresistible.

Finished with fresh cilantro, crunchy peanuts and a bright squeeze of lime, this dish brings together the best of Southeast Asian flavors in one bowl. It’s a simple yet impressive meal that comes together in just 30 minutes-perfect for busy weeknights.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fish SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Meanwhile, wash and dry produce. Halve, core and thinly slice the bell pepper into strips. Halve, peel and thinly slice the onion. Quarter the lime. Roughly chop the cilantro.
2. Once the water is boiling, add the ramen noodles. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and rinse the noodles under cold water for at least 30 seconds. Toss with a drizzle of oil to prevent sticking; set aside.
3. Pat the shrimp dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp; season with salt and pepper. Cook, stirring occasionally, until the shrimp are pink and cooked through, 4-6 minutes. Transfer the shrimp to a plate and set aside.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the sliced bell pepper and onion; season with salt and pepper. Cook, stirring occasionally, until the vegetables are browned and tender, 4-6 minutes. Stir in the cooked shrimp, coconut milk, sweet Thai chili sauce, garlic-ginger scallion paste, fish sauce and half the curry powder. Bring to a simmer.
5. Add the cooked noodles to the pan and toss to coat evenly in the sauce. If the sauce seems too thick, add a splash of water until the noodles are well coated. Remove the pan from heat and stir in the juice from half the lime. Taste and adjust seasoning with salt and pepper if needed.
6. Divide the stir-fry between bowls. Top with chopped cilantro, crushed peanuts and a squeeze of lime juice. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use other noodles instead of ramen?

Yes, you can substitute ramen with rice noodles, udon or even spaghetti. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave, adding a splash of water to loosen the sauce.

Is this dish gluten-free?

Ramen noodles typically contain wheat, so this dish is not gluten-free. For a gluten-free version, use rice noodles or gluten-free ramen.