Red Curry Noodle Bowl with Spice Rubbed Shrimp

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Red Curry Sauce
Thai Kitchen Red Curry Paste 4 oz
Thai Kitchen Coconut Milk 5 cups
Fish sauce 1 tsp
Lime, juice 1 each
Spice Rubbed Shrimp
Shrimp, peeled and deveined 20
Club House Cinnamon, Ground 1 tbsp
Club House Ginger, Ground 1 tbsp
Club House Cayenne Pepper, Ground 1 tsp
Kosher salt 1 1/2 tsp
Vegetable oil 2 tbsp
Lo Mien noodles dry 1 package
Jalapeño, sliced thin for garnish 1
Carrot, large and cut thin for garnish 1
Cilantro 1 sprig
Lime, sliced into thin circles for garnish 1


This recipe was created for Club House for Chefs by: Louis Robinson, Chef Owner of Spice Florida in Tampa, FL.

For the Red Curry Sauce Start by preparing red curry sauce. Combine your curry paste, coconut milk, fish sauce and lime juice in a saucepan. Stir well to combine. Bring to a boil, and reduce to simmer. Allow to simmer while you prep the rest of your ingredients.

For the Spice Rubbed Shrimp: Season shrimp with the salt, cayenne pepper, cinnamon and ginger. Get a large nonstick skillet super-hot on your stove. Add the oil, and then the shrimp. Flip only once, after about 1-2 minutes. Cook one more minute on the other side and then remove.

For the Noodles: Cook your noodles in salted boiling water for 3 minutes and strain.

For Serving: Divide your noodles into 4 bowls. Pour red curry sauce over the noodle. Top with shrimp and garnish with carrots, jalapeno, lime and cilantro.

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