SuperQuick Curry Shrimp Noodles
with Coconut
Every bite of this dish brings a burst of big flavour! Chow mein noodles are enveloped in rich coconut sauce and zesty curry paste and paired with sweet peas and vibrant peppers. A sprinkle of toasted coconut finishes this creamy, aromatic meal.
Ingredients: Shrimp • Coconut milk (coconut extract, water) • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Sweet bell pepper • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Green peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Shredded coconut (white coconut meat, sodium metabisuphite) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
200 g
Chow Mein Noodles
(Contains Wheat May contain Egg, Wheat)
1 unit(s)
Coconut Milk
2 tbsp
Shredded Coconut
(Contains Sulphites May contain Tree nuts, Sesame, Crustaceans, Fish, Egg, Wheat, Peanuts, Soy, Mustard, Milk, Sulphites, Triticale)
8 tbsp
Curry Paste
(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
56 g
Green Peas
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add chow mein noodles and peas to the boiling water.
- Cook uncovered until tender, 1-2 min.
- Drain chow mein noodles, then return to the same pot, off heat.
- Heat a small pan over medium high heat.
- When hot, add coconut to the dry pan. Toast, stirring often, until golden, 1-2 min. Transfer to a plate.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until peppers are tender-crisp, 4-5 min.
- Drain, rinse then pat shrimp dry with paper towels.
- Add coconut milk, ginger-garlic puree and curry paste to the pan. Cook, stirring often, until combined, 1-2 min.
- Add shrimp. Cook, stirring often, until shrimp are cooked through, 3-4 min.**
- Season with salt and pepper.
- Add coconut curry shrimp to the large pot with the chow mein noodles and peas. Stir to combine.
- Divide coconut curry shrimp noodles between bowls.
- Sprinkle toasted coconut over top.