Spicy Chili Coconut Shrimp Noodles
This creamy coconut shrimp packs double the heat with our Momofuku Chili Crunch and our Spicy Chili Noodles, so come prepared for a hit of spice. Feel free to use less Chili Crunch if you want a tamer dinner. With tangy lime and fresh cilantro, it’s inspired by a lot of our favorite flavors in Thai curries. Serves 3.
what you'll need
what you need from momofuku
$0
INGREDIENTS
- olive oil
- 1 onion, thickly sliced
- 1 pound shrimp, peeled and deveined
- 1 can full-fat coconut milk
- 3 cloves garlic, sliced
- 1 tablespoon Momofuku Chili Crunch
- 4 packs Momofuku Spicy Chili Noodles
- 1 lime + (optional additional lime for serving)
- cilantro (optional)
Directions
Boil noodles for 2 minutes. Drain and shake dry.
Add 1 tablespoon of olive oil to a large skillet or braiser over medium–high heat, then add onions. Stir fry for 5 minutes, then stir in garlic and stir fry for another minute.
Add coconut milk, 1 tablespoon of Momofuku Chili Crunch, zest and juice from 1 lime, and 4 noodle sauce packets. Bring to a boil and cook for 5 minutes until the liquid has reduced by about a third.
Lower heat to a simmer, and stir in shrimp. Let shrimp poach in the liquid for about 4 minutes, until cooked through, as you occasionally stir to let the shrimp cook evenly.
Pour sauce over noodles and serve with chopped cilantro and more limes.
To learn more about Thai curries, check out this article in Food & Wine about its origins and variations.
