Tasty Thai Curry Bowls / https://www.hwcmagazine.com

Tasty Thai Curry Bowls

April 18, 2017

Tasty Thai Curry Bowls / https:www.hwcmagazine.com

Tasty Thai curry Bowls are filled with delicious slurping rice noodles in a delicious broth of creamy red curry aromatic coconut milk, vegetables, sweet pumpkin and shrimp.

Tasty Thai Curry Bowls / https://www.hwcmagazine.com

Do you have 15 minutes? Really! Just 15 minutes and you could have a bowl of steamy tasty Thai Curry bowls in front of you.

There are a couple of staple items we always have in our pantry.  We always make sure we have rice noodles, coconut milk and red curry paste. Do you know how many different dishes you can make with just these 3 items??? Check out our Roasted Kabocha Squash with Curried Sauce and our Gluten-free Coconut Curry Laksa just to name a couple.

We really like the thin pad Thai rice noodles as all you have to do is add boiling water and soak your noodles for about 5 minutes and they are ready to go into any dish you desire. When you are on your way home from work without a plan for dinner this little dish is going to solve a lot of your problems to the age-old question, “What can I make for dinner in less than 20 minutes”

Do you know what makes Thai dishes so special? It is the combination of the spicy, sour, sweet and salty that makes these dishes irresistible. You just can’t help but slurp those noodles as it is just THAT good.  In the perfect world, we would be making our red curry paste in a mortar and pestle after fetching all of our aromatics, freshly made homemade coconut milk and vegetables at the wet market. I said in the PERFECT WORLD. Mine is not perfect, how about yours?

Tasty Thai Curry Bowls / https://www.hwcmagazine.com

It does not mean however, that you can’t make yourself a bowl of delicious tasty Thai curry bowls without living in Southeast Asia.  Personally, we love the BLUE ELEPHANT Curry Pastes and Spices and we used the red curry paste to make our tasty Thai curry bowls. However, you can use whatever kind you like best or have access to.

What utensil do Thai’s generally eat with?

Well it is Southeast Asia so they must eat with chopsticks, right? Well, you are wrong. Thai’s generally eat with spoon and forks. They use the fork in their less dominate hand and the spoon in their dominate hand and shovel the food from the fork to the spoon and then eat with the spoon. However, an exception to this is chopsticks for eating noodles in a bowl. How could you possibly ever stab your fork to eat noodles anyways? Now the one item you will never see on a Thai table is a knife, as that is seen as a weapon.

What types of recipe exchanges are possible if I am not living in Southeast Asia?

 Galangal is a member of the ginger family. It is more aromatic and firmer than ginger but in a pinch, fresh ginger root will work. You could also use ginger paste, as that is very convenient. If you must use ground dried ginger remember to only use 1/3 the amount of fresh ginger as it is very concentrated in flavor and you cannot add until you add the coconut milk.  Ginger or galangal is an important ingredient in making tasty Thai Curry Bowls.

Tasty Thai Curry Bowls / https://www.hwcmagazine.com

If you are vegan or can’t get your hands on quality fish sauce then you could increase the amount of salt or add vegan bouillon and swap tofu for the shrimp.

Kaffir lime leaves are not replaceable in our opinion by any other ingredient. That is why it was specifically left out of this recipe. However, if you can get your hands on fresh kaffir lime leaves make sure you remove the stem to release the essential oils and add to the tasty Thai curry bowl broth.

Asian Shallots, the very itsy bitsy teeny tiny ones, are usually the ones used in Thai cuisine. You can exchange the Asian shallot with a western shallot or onion if that is what you have on hand.

Limes are a great substitute for sour tamarind in Thai dishes and are the important sour component of this recipe. We used just a regular Western lime but the little Asian Key limes are also very delicious.

Tasty Thai Curry Bowls / https://www.hwcmagazine.comNow for the little bit of sweet… traditionally a little palm sugar may be used to sweeten the dish but we try to reduce the total amount of anything sweet as it is simply not good for you. You can also use a sugar alternative as required.

Vegetables are exchangeable with any ones you have on hand in your crisper. We love having something a little naturally sweet in our bowls so we used a little kabocha squash or can use other sweet squash like acorn or butternut or even a little sweet potato. We also used baby bok choy and if we had some fresh baby corn that is fantastic as well. Use your imagination here and do a little clean out of your refrigerator crisper or even your freezer as frozen veggies also work well too.

Keeping frozen shrimp on hand in your freezer can also be a solution to many frantic have no time work nights when everything else has gone haywire. Frozen shrimp unthaw in just a few short moments under cold water, in a colander. If you have those unthawing while you have your rice noodles soaking, dinner is well on its way. Take a look at these other quick shrimp dishes for recipe ideas… Lucky Shrimp and Lotus Seeds, Firecracker Shrimp and Shrimp Bundles with Thai Basil dipping Sauce or Gluten-free Thai Shrimp Pancakes

Tasty Thai Curry Bowls are gluten-free, if you use gluten-free fish sauce or skip the fish sauce and use gluten free vegetable bouillon.  You can make this dish vegan by removing the shrimp and adding tofu and using vegetable bouillon for the fish sauce. Of course Tasty Thai Curry Bowls are dairy-free, egg free and most importantly be on your dinner table in 15 minutes so lets get cooking.





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Tasty Thai Curry Bowls / https://www.hwcmagazine.com

Tasty Thai Curry Bowls

By HWC Magazine  , , , , ,   

April 18, 2017

Tasty Thai curry Bowls are filled with delicious slurping rice noodles in a delicious broth of creamy red curry aromatic coconut milk, vegetables, sweet pumpkin and shrimp.

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 2 bowls


Shrimp – 6-8 large deveined , peeled but leave the tail on

Rice noodles (4 ounces dried pad Thai thin noodles)

Coconut oil- 1 tablespoon (or cooking oil of choice)

Ginger 1 inch knob grated (1 tablespoon ginger paste or 1 teaspoon dried ground ginger) note: if using the dried ginger do not add until you add the coconut milk.

2 tablespoon freshly chopped shallot or onion

Garlic 2 cloves minced

Red curry paste (1- 2 tablespoons depending on your desired heat level ) We used Blue elephant red curry paste

Coconut milk 12 ounce can (light)

Sugar or sugar alternative- 1 tablespoon (can use palm sugar, brown sugar or sugar alterative of choice)

Fish sauce 1.5 tablespoons

Vegan broth – 1 cup or can use chicken broth

Vegetables of choice (1.5 cups total chopped) We used cooked frozen kabocha squash, and fresh baby bok choy

Lime juice – juice of ½ lime

Coriander- to garnish


1Thaw frozen shrimp under a colander. Peel and devein but leave tail on. Set aside

2Pour boiling water over your rice pad Thai noodles and soak for about 3-5 minutes or until just al dente. Drain, rinse with cold water and set aside. Do NOT over cook your rice noodles as no one like mushy noodles.

3In a wok or medium pot, add 1 tablespoon of cooking oil of choice we used coconut oil

4Add fresh ginger, onions and garlic and fry until just translucent not until brown. Add the red curry paste and stir quickly to get the chili oils activated. Add the coconut oil and cook on medium high heat and stir briskly just until the coconut milk breaks and then add sugar or sugar alternative, fish sauce, vegetable or chicken broth. Taste and check for seasoning. Adjust and add more fish sauce if you need it more savory, sugar if you want it more sweet and more red curry paste is you want it more spicy.

5Next add your most firm vegetables and make sure your vegetables are cut up just small bite sized so they cook up quickly. We added our cooked frozen cubed kabocha squash and let the cook for about 7 minutes until tender then added the harder greener portion of the baby bok choy for a minute and then finally the leaves of the baby bok choy. The harder vegetables that take longer to cook put in first then followed by the softer quick to cook vegetables. If you are using cooked frozen vegetables you can just dump them all in at the same time. Add the shrimp at the very end and cook until pink and no longer translucent.

6Add fresh lime juice to the tasty Thai curry.

7Place one half portion of the cooked and drained rice noodles in each bowl

8Ladle ½ of the noodles in each bowl, ladle a couple of scoops of delicious tasty Thai curry into each of your bowls. Garnish with cilantro and extra lime and enjoy!


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