Thai Shrimp Rice/Noodle


Number of Servings: 4 Servings
Prep Time:  30 Minutes

Cook Time:  30 Minutes

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1 pound uncooked jumbo shrimp
1 tablespoon vegetable or peanut oil
3 shallots (chopped finely)
2 clove garlic (chopped finely)
1 1-inch piece fresh ginger (thinly sliced)
1 3/4 cup canned coconut milk (14 Fl oz/400ml/)
1 tablespoon Thai green curry paste
4 Thai basil leaves
1 teaspoon jaggeryor soft light brown sugar
8 ounce flat rice noodles (or 2 cups of white rice)
2 teaspoon sesame seed oil
2 tablespoon sesame seeds, toasted sprigs of fresh Thai basil to garnish


1. Heat the oil in a wok and stir-fry the shallots, garlic, and ginger for 2-3 minutes.
2. Add the coconut mil and curry paste and let simmer for 2-3 minutes.
3. Add the shrimp, basil leaves, and sugar, and cook until the shrimp turn pink.
4. Meanwhile, cook the noodles in boiling water (or rice) according to package instructions, then drain well. Stir in the sesame oil and seeds, garnish with the sprigs of basil, and server immediately with the shrimp.


I used light coconut milk and it came out just fine. I did however simmer for a few minutes longer to thicken up the sauce.

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By |2018-12-02T01:56:42-05:00January 11th, 2010|Recipe|Comments Off on Thai Shrimp Rice/Noodle