Mild Red Curry Udon with Shrimp, Coconut and Thai Basil

Name: Mild Red Curry Udon with Shrimp, Coconut and Thai Basil
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Comida Asiática
Ingredients: 14 oz vacuum-packed cooked udon noodles; 1.1 lb raw shrimp, peeled and deveined; 1 2/3 cups coconut milk; 3 tbsp red curry paste; 1 cup red bell pepper, thinly sliced; 4 oz snow peas; 1/2 cup shallot, thinly sliced; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp soy sauce; 1 tbsp honey; 2 tbsp lime juice; 2 tsp toasted sesame oil; 2 tbsp vegetable oil; 1/2 cup Thai basil; 1/4 cup scallion, thinly sliced; 1 tbsp sesame seeds; 1/4 tsp red pepper flakes

An original Asian-inspired dish featuring stir-fried udon noodles and juicy shrimp in a silky mild red curry sauce with coconut milk, lime, and a touch of honey, finished with bell pepper, snow peas, and fresh Thai basil.

20 minPrep

20 minCook

40 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

400 g vacuum-packed cooked udon noodles (separados with the manos)
500 g raw shrimp, peeled and deveined (without cola if preferred)
400 ml coconut milk (whole)
45 g red curry paste (suave or moderada)
150 g red bell pepper, thinly sliced (approx. 1 medium)
120 g snow peas (without hebras si es necesario)
60 g shallot, thinly sliced
12 g garlic, minced
15 g fresh ginger, grated
30 ml soy sauce
15 ml honey
30 ml lime juice (freshly squeezed)
10 ml toasted sesame oil
30 ml vegetable oil (divided)
15 g Thai basil (leaves sueltas, more extra for terminar)
30 g scallion, thinly sliced
9 g sesame seeds (for decorar)
1 g red pepper flakes (optional)

Nutrition facts

per serving

585 kcal

Calories

31 g

Protein

49 g

Carbs

29 g

Fat

4 g

Fiber

45 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenSoyShellfishSesame

Instructions

1
1. In a bowl, whisk together the coconut milk, red curry paste, soy sauce, honey, lime juice, and toasted sesame oil until smooth. Set aside.
2
2. Pat the shrimp dry with paper towels and toss them with the red pepper flakes if using.
3
3. Heat a wok or large skillet over medium-high heat for 1 to 2 minutes, about 375°F to 400°F / 190°C to 205°C at the cooking surface. Add 1 tablespoon vegetable oil and stir-fry the shrimp for 1 to 2 minutes per side, until pink and just cooked. Transfer to a plate.
4
4. In the same pan, add the remaining 1 tablespoon vegetable oil. Add the shallot, garlic, and ginger, and stir-fry for 1 minute until fragrant, stirring constantly so they do not burn.
5
5. Add the red bell pepper and snow peas. Cook for 2 to 3 minutes over medium-high heat, around 375°F / 190°C, until the vegetables are tender-crisp.
6
6. Add the udon noodles and pour in the reserved sauce. Using tongs, separate and toss the noodles so they absorb the sauce. Cook for 3 to 4 minutes, stirring, until the sauce thickens slightly and coats the noodles.
7
7. Return the shrimp to the pan along with the Thai basil and half of the scallion. Cook 1 to 2 minutes more, just until the shrimp are fully cooked and the basil wilts. The safe internal temperature of the shrimp should reach 145°F / 63°C.
8
8. Divide among plates or bowls. Finish with the remaining scallion and the sesame seeds, and serve immediately.

Chef tips

If you want a more defined noodle texture, briefly rinse them under warm water before stir-frying to separate them more easily. Do not overcook the shrimp so they stay juicy.

Substitutions

You can substitute the shrimp with sliced chicken or firm tofu. Thai basil can be replaced with cilantro, though the flavor profile will change. For a gluten-free version, use gluten-free tamari and certified gluten-free noodles instead of traditional udon.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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