Curry Coconut Shrimp with Basil & Rice Noodles

This is easy, fast and super duper yummy. Like -”Hey let’s make this again tomorrow” kinda yummy. Like as in “you will spend the entire meal discussing how delicious the meal is”, kinda yummy. From my favorite noodle book.


6 ounces of thin vermicelli rice noodles, softened for 15 minutes in hot water and then cooked for about 3 minutes in boiling water until just tender. Rinsed under cold water and drained.
1 1/2 Tbsp. vegetable oil
500g medium shrimp, peeled, deveined and rinsed
1 1/2 cups frozen peas, thawed
1 cup fresh Thai basil, cut into thin strips (you can use regular basil as well)
2 red onions, sliced thin

Seasoning Ingredients:

1 1/2 tsp. crushed red pepper
2 stalks lemongrass, trimmed, tough outer eaves discarded and chopped into fine pieces
1 1/2 inch piece of fresh ginger, peeled and finely chopped
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tsp. salt
1/2 tsp. fresh ground black pepper

- process all of these seasonings to a coarse powder in a blender. Set aside.

Coconut Sauce Ingredients:

1 1/2 cups coconut milk
3 Tbsp fish sauce
1 Tbsp sucanat

- mix these coconut sauce ingredients together and set aside.


1. Arrange your cooked and cooled rice stick noodles on a platter or serving plates.

2. Heat a heavy skillet (or a wok) over medium/high heat. Add the oil and heat for 1/2 minute. Add the seasoning coarse powder and the onions, turn down heat to med/low and stir fry for 3 minutes until onions are tender. Add the coconut sauce and cook for 3 more minutes.

3. Add the shrimp, turn up the heat to med/high and cook for about 3 minutes (until the shrimp turn pink). Add the peas and basil, toss and spoon over the rice vermicelli stick noodles. Serve immediately.

  1. that does look easy and delicious!

    i've been trying to find that noodle book but it's been sold out at chapters (online) for the past year.

  2. Looks awesome, Lori!

  3. thanks Janelle! it made excellent leftovers as well :)
    Jill- not every recipe in her book is a winner. :) the photos are amazing but completely styled (as in the food doesn't look remotely like the finished dish actually does) :)

  4. is it worth continuing the hunt ?

  5. absolutely. :)

  6. mmm, we made this last night and it was amazing! looking forward to eating the leftovers at lunch today. :) )

  7. awesome! I know we loved it. :)

  8. blushingstrawberries
    June 3, 2010 at 11:16 pm

    Rice noodles are fantastic for gluten free as they don't have the glugginess of some GF pastas and rice…as I am finding out for my trial GF month…I'm going to make a pork fillet, rice noodle and homemade chilli sauce stirfry next week from Donna Hay, the flavours look beautiful and fresh. But yours is a must try as well! As I am new to the diet any tips would be appreciated!

  9. glugginess!
    I don't eat pork but I bet the recipe you plan to make is delicious

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