Plento Pasto CookbookCoconut Curry Shrimp with Rice Noodles
⏱ 22 min
🍽 Serves 4
≈ $10.80 ($2.70/serving)
novice
Why this fits a family on a budget
Using frozen shrimp and canned coconut milk keeps costs at roughly $2.70 per serving, fitting comfortably within a $55 weekly budget. The entire meal is ready in about 22 minutes using just one skillet and one pot with no special skills beyond stirring.
Ingredients
• 1 lbs frozen medium shrimp, peeled and deveined
• 8 oz flat rice noodles (8oz)
• 13.5 oz lite coconut milk (13.5oz can)
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 2 cups baby spinach
• 1 whole lime
• 2 cloves garlic cloves
• 1 tbsp vegetable oil
• 0.25 tsp salt
• 0.25 cup fresh cilantro (optional garnish)
Instructions
1. Place frozen shrimp in a colander and run cold water over them for 5 minutes to thaw. Pat dry with paper towels and set aside.
2. Bring a large pot of water to a boil over high heat. Add rice noodles, remove pot from heat, and soak noodles in the hot water for 8-10 minutes until tender but still slightly firm. Drain and rinse with cold water to stop cooking. Toss with a tiny drizzle of oil to prevent sticking.
3. While noodles soak, mince 2 garlic cloves. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Add minced garlic and red curry paste to the skillet. Stir constantly for 45-60 seconds until paste darkens slightly and smells very fragrant — this blooms the spices.
5. Pour in the entire can of lite coconut milk and stir well to combine with the curry paste. Bring the mixture to a gentle simmer over medium heat, about 2 minutes.
6. Add fish sauce and brown sugar, stirring to dissolve. Taste the broth — it should be savory, slightly sweet, and gently spicy.
7. Add thawed shrimp to the simmering coconut curry broth. Cook for 2-3 minutes, stirring occasionally, until shrimp curl into a C-shape and turn fully pink and opaque. Do not overcook.
8. Stir in baby spinach and cook for 30 seconds until just wilted. Remove pan from heat.
9. Divide drained rice noodles among four bowls. Ladle the coconut curry shrimp and broth over the noodles. Squeeze fresh lime juice over each bowl, garnish with cilantro if using, and serve hot.
Contains: shellfish, fish. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
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This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.
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