cooking with jeremyA HOME KITCHEN NOTEBOOK
← The recipe notebook

Thai Dinner

Thai Green Curry Shrimp with Jade Noodles

Shrimp, onions, and peppers in a rich coconut green curry with a little heat from garlic chili crisp, tossed with jade pearl rice ramen and finished with crunchy Thai lime and chili cashews and fresh basil. The first time I made it, I knew it was going to be a go-to.

By Jeremy

Jump to recipe
White rimmed bowl of shrimp and jade rice ramen noodles in a creamy orange coconut curry with bits of bell pepper and onion, topped with coarsely crushed cashews and thin ribbons of fresh basil

This one comes together fast: veggies and shrimp in the pan, then coconut milk, coconut cream, green curry, and a little chili crisp go in, the noodles cook on the side, and everything gets tossed together at the end. The crushed cashews and fresh basil on top really make it.

COOKING WITH JEREMY

Thai Green Curry Shrimp with Jade Noodles

Shrimp, onions, and peppers in a rich coconut green curry with a little heat from garlic chili crisp, tossed with jade pearl rice ramen and finished with crunchy Thai lime and chili cashews and fresh basil. The first time I made it, I knew it was going to be a go-to.

Prep
10 min
Cook
35 min
Total
45 min
Yield
Serves 4

Ingredients

Curry

  • 2 tbsp butterfor sautéing the vegetables
  • avocado oila splash
  • 1/4 cup white onionto 1/3 cup, diced
  • 1/4 cup bell peppersto 1/3 cup; mixed colors (red, yellow, orange, green), diced
  • 1 tbsp buttermore, added with the shrimp (3 tbsp butter total)
  • 1 lb shrimpabout; one bag. Peeled, deveined, tail off; bought frozen, so thaw first
  • 1 can coconut milk13.5 oz can
  • 1 can coconut cream13.5 oz can
  • 4 tbsp green curry pasteI use Thai Home brand
  • 2 tsp garlic chili crispa couple teaspoons, for heat
  • 1/2 cup water

Noodles

  • 4 noodle cakes Lotus Foods Organic Jade Pearl Rice Ramenthe whole 10 oz bag

Toppings

  • Trader Joe's Thai lime & chili cashewscoarsely crushed in a mortar and pestle (chunky pieces plus smaller crumbs, not a powder), to taste
  • basilfresh, snipped with kitchen shears, to taste

Let’s cook

  1. Make sure the shrimp is thawed. I used a bag of frozen shrimp.

  2. Melt 2 tbsp butter with a splash of avocado oil in a large pan, then cook the onion and bell peppers for about 15 minutes.

  3. Add the shrimp and another tablespoon of butter, and cook for about 5 minutes, until the shrimp are almost done.

  4. Add the coconut milk, coconut cream, 1/2 cup water, the green curry paste, and the garlic chili crisp. Mix it together and simmer for about 15 minutes.

  5. While the curry simmers, drop the 4 rice ramen cakes into boiling water for 6 minutes. Break them up with a fork and keep boiling, stirring, for about 4 more minutes.

  6. Drain the noodles, give them a quick rinse with cold water, and drain again.

  7. Once the curry is done, toss in the noodles and stir.

  8. Coarsely crush the Thai lime and chili cashews in a mortar and pestle, about 60 seconds. You want a mix of chunky pieces and smaller crumbs, not a powder.

  9. Top each bowl with the crushed cashews, then snip fresh basil over each bowl with kitchen shears.

Kitchen notes

  • Serve it with: toasted garlic naan from the store bakery.
  • Shortcut: I buy the onion and peppers pre-chopped, which cuts the prep way down.
  • I cook the noodles separately and only toss everything together at the end.
  • The noodles and curry paste are both labeled gluten free. I haven't checked the cashews, coconut milk, coconut cream, or chili crisp, and the naan is not gluten free.

From Cooking with Jeremy · https://cookingwithjeremy.com/recipes/thai-green-curry-shrimp-jade-noodles/

thai shrimp seafood noodles curry spicy