Curried Coconut Shrimp w/ Noodles

Bee's Baking - Curried Coconut Shrimp with NoodlesAdapted from


2 cups (500ml) chicken stock
2 tablespoons (~40g) minced ginger
2 teaspoons curry powder
2 carrots (~200g), finely sliced
¼ cup (~15g) green onions, chopped
1 red chilli, seeded and finely chopped (or use ¼ teaspoon red pepper flakes)
400g shrimp, peeled and tails removed
1 x 400ml tin unsweetened coconut milk (light was used here)
250g (dry weight) vermicelli noodles
2 tablespoons (~10g) shredded or shaved coconut, lightly toasted
2 tablespoons cilantro, chopped


1. Bring chicken stock to the boil
2. Add curry powder, ginger, carrots, onions, and chilli, then simmer for 3 minutes
3. Add shrimp and simmer until opaque (~1-3 minutes)
4. Stir through coconut milk until heated, but do not boil
5. Prepare noodles according to package directions (cover with boiling water for 10 minutes, then drain and rinse under cold)
6. Serve sauce over noodles and top with toasted coconut and cilantro

Nutritional Information

– Recipe yields 4 servings
– Each cookie contains ~400 calories, 60g carbs, 16g protein, and 8g fat

Bee's Baking - Curried Coconut Shrimp with Noodles


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