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Tasty Thai Curry Bowls / https://www.hwcmagazine.com
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5 from 1 vote

Tasty Thai Curry Bowls

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 Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: 30 Minute Meals, Cardiac Friendly, Egg Free, Gluten Free, Lactose Free, Soups, Curries and Stews
Cuisine: Thai
Servings: 2
Calories: 382kcal
Author: HWC Magazine


  • 6-8 Shrimp
    large deveined , peeled but leave the tail on
  • 4 oz Rice noodles
    dried pad Thai thin noodles)
  • 1 tablespoon Coconut oil
    (or cooking oil of choice)
  • 1 inch Ginger
    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 shallot
    or onion freshly peeled and chopped
  • 2 cloves Garlic
    peeled and minced
  • 1-2 tablespoon Red curry paste
    depending on your desired heat level
  • 12 oz Coconut milk light
  • 1 tablespoon Sugar or sugar alternative (can use palm sugar, brown sugar or sugar alternative of choice)
  • 1.5 tablespoon Fish sauce
  • 1 cup Vegetable broth
    or can use chicken broth
  • 1.5 cup Vegetables of choice chopped (We used cooked frozen kabocha squash and fresh baby bok choy)
  • 1 tablespoon Lime juice
  • Cilantro (Coriander)- to garnish


  • Thaw frozen shrimp under a colander. Peel and devein but leave tail on. Set aside
  • Pour 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.
  • In a wok or medium pot, add 1 tablespoon of cooking oil of choice we used coconut oil
  • Add 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.
  • Next 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.
  • Add fresh lime juice to the tasty Thai curry.
  • Place one half portion of the cooked and drained rice noodles in each bowl
  • Ladle 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!


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.


Serving: 1g | Calories: 382kcal | Carbohydrates: 62g | Protein: 8g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 1810mg | Potassium: 205mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3777IU | Vitamin C: 29mg | Calcium: 184mg | Iron: 2mg