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Coconut curried rice noodles with lemongrass and shrimp

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Coconut curried rice noodles with lemongrass and shrimp

Gluten-Free, Soy-Free, Dairy-Free

2 Servings, 690 Calories/Serving

30 Minutes

Sourcing the finest-quality seafood is key to the Sun Basket mission, which is why we’re thrilled to offer fresh wild shrimp from the Gulf of Mexico. Not only is it harvested in U.S. waters by small-boat fishermen committed to the principles of sustainable fishing, but it’s also incredibly delicious.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces flat rice noodles
  • 1 lime
  • 1 lime
  • Fresh basil
  • 10 ounces wild gulf shrimp
  • ¼ cup lemongrass paste (lemongrass-garlic-turmeric-oil-ginger-salt)
  • 1½ teaspoons curry blend (cumin- allspice- coriander)
  • ¼ teaspoon cayenne (optional)
  • 1 cup coconut milk
  • 2 ounces baby spinach
  • 1 cup mung bean sprouts
  • Fresh cilantro
  • Fresh basil
  • 10 ounces wild gulf shrimp
  • ¼ cup lemongrass paste (lemongrass-garlic-turmeric-oil-ginger-salt)
  • 1½ teaspoons curry blend (cumin- allspice- coriander)
  • ¼ teaspoon cayenne (optional)
  • 1 cup coconut milk
  • 2 ounces baby spinach
  • 1 cup mung bean sprouts

Nutrition per serving

Calories 690, Protein: 26g, Fiber: 5g, Total Fat: 31g, Monounsaturated Fat: 13.5g, Polyunsaturated Fat: 6g, Saturated Fat: 9g, Cholesterol: 180mg, Sodium: 1140mg, Carbohydrates: 76g, Added Sugar: 0g.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the noodles

In a pot, bring 2 quarts salted water to a boil, add the noodles and cook until tender, 8 to 10 minutes. Drain. While the noodles cook, prepare the remaining ingredients.

2

Prep the curry ingredients

  • Juice half the lime and cut the other half into wedges.
  • Coarsely chop the cilantro including the stems.
  • Coarsely chop the basil leaves.
  • In a colander, rinse the shrimp under cool running water.

3

Make the curry

In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the lemongrass paste, curry spice blend, and as much of the cayenne as you like, and toast for 1 to 2 minutes. Add the shrimp, coconut milk, ½ cup water and bring to a boil. Reduce to a simmer and cook until the shrimp are pink and cooked through, 3 to 4 minutes.
Stir in the spinach, and cook until just wilted, 1 to 2 minutes.
Add the noodles, remove from the heat, and stir in the cilantro, basil, and bean sprouts. Add the lime juice and season to taste with salt and pepper.

4

Serve

Transfer to individual bowls and serve with the lime wedges on the side.

5

Chef's tip

Stir in the herbs and lime juice just before serving to keep their flavors fresh and sharp.

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