This Thai-inspired dish consists of Rice noodles that are coated in a Roasted Butternut Squash Red Curry Coconut Sauce. Topped with Sauteed Garlic Shrimp, Mushrooms and Red Pepper with Fresh Cilantro and Green Onion to serve.
Ingredients
- Small Butternut Squash
- Onion
- Cloves Garlic
- Canola Oil
- Salt
- Pepper
- 16 Argentinian Shrimp Peeled, Deveined and Tail Removed
- Garlic Powder
- Dried Parsley
- Canola Oil
- Red Bell Pepper
- White Button Mushrooms
- Green Onion
- Cilantro
- Water
- Chicken Stock
- Rice Noodles
- Red Thai Curry Sauce
- Honey
The Gist of It
- Roast the Vegetables
- Blend the Vegetables with Coconut Milk and Seasonings
- Soak the Rice Noodles in Broth and Water, add the blended coconut vegetables
- Prepare and Season the Shrimp
- Saute the Shrimp and Vegetables.
- Combine and Serve
Frequently Asked Questions
Do these noodles keep?
Yes, leftovers will last in the fridge for 5 days. Store in an airtight container.
What is the best way to reheat the dish?
I like to reheat on the stovetop and add about ½ cup of liquid (water or stock) this will recreate the creaminess of the dish it had when you originally made it.
Take it to another level
These noodles are delicious as written, but if you want a little pizazz, add 1 tablespoon of freshly grated ginger or ginger paste. You can also add the juice of one lime OR 1 tablespoon fish sauce...if you're into that type of thing.. it will add some umami to this dish.
Other Dishes you Might Like if you Love This Dish
- Garlic Shrimp with Coconut Rice
- Thai Coconut Soup
- Moroccan Stuffed Butternut Squash
- Shrimp Tacos with Avocado Crema
Coconut Red Curry Noodles with Garlic Shrimp
This Thai-inspired dish consists of Rice noodles that are coated in a Roasted Butternut Squash, Red Curry Coconut Sauce. Topped with Sauteed Garlic Shrimp, mushrooms and Red Pepper.
Ingredients
Roasted Vegetables
- 1 Butternut Squash Peeled, Cored, Cubed. (can also use a large yam or sweet potato)
- 1 Onion Peeled and Quartered then broken apart. (Yellow or Sweet)
- 3 Cloves Garlic Peeled, Left Whole
- 1 Tablespoon Canola Oil
- ¼ Teaspoon Salt
- ¼ Teaspoon Pepper
Garlic Shrimp
- 16 Argentinian Shrimp Peeled, Deveined and Tail Removed
- Garlic Powder
- Parsley
Toppings
- 1 Teaspoon Canola Oil
- 1 Red Bell Pepper Julienned (Cut into long thin strips)
- 6 White Button Mushrooms Thinly Sliced
- 1 Stalk Green Onion Julienned (Cut into long thin Strips)
- ¼ Cup Cilantro
Noodles
- 1 Cup Water
- 2 Cups Chicken Stock
- 250 Grams Rice Noodles
Sauce
- 3 Tablespoons Red Thai Curry Sauce
- 1 Tablespoon Honey
- The Roasted Vegetables
Instructions
Roast The Vegetables
- Preheat the oven to 400°F
- Cut the top and bottom off of the butternut squash. Stand the squash up and then, Using a vegetable peeler, remove the skin. Cut the squash in half and then use a spoon to remove the seeds. Cut the squash into 1-2" Chunks.
- Peel and cut the onion in quarters, then break it apart. Remove the skin from the garlic cloves. You can leave them whole to roast.
- Place vegetables on a baking sheet that is lined with parchment, aluminum foil or a silicone mat. Toss in oil, salt and pepper.
- Roast for 20-25 minutes or until the squash can be easily pierced with a fork
Garlic Shrimp
- While the vegetables are roasting, prepare the shrimp. I use frozen shrimp for this recipe. If you can find frozen Argentinian shrimp that is deveined, peeled and has the tail removed you are living the good life and can simply add the seasonings to the shrimp, and it will marinate as its thaws.If your shrimp still has the tail or vein or shell then run it under cold water and work to remove these things and then add the seasonings. Set aside until ready to cook.
Noodles
- In a Large Pot, add the water and chicken stock. Bring to a boil. Add rice noodles and turn off the heat. You don't want to boil rice noodles as you do pasta. Just soak the noodles in the broth for about 8 minutes. (or for the amount of time indicated on your rice noodle package!)
Sauce
- Place the roasted Vegetables in a blender. Add the Red Thai Curry Paste, Honey and a can of Coconut Milk. Blend until Smooth
- Add this blended sauce to your noodles and stir to combine. (If you love cilantro, you can steep a bundle of fresh cilantro in the sauce for a few minutes)
Cook the toppings and Shrimp
- While the rice noodles are soaking in the broth: Saute the shrimp and toppings.
- In a nonstick pan add canola oil and heat to med-high heat. Add in shrimp and saute for 2 minutes and then add in the red pepper and mushrooms. Cook until the shrimp is done.
Combine
- Add the shrimp and vegetables to the rice noodles and toss to combine.Divide into four serving bowls and top with green onion and Cilantro
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