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Shrimp Curry and Veggie Stir Fry

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  • 4 carrots, sliced in thin strips
  • 1 medium onion, sliced
  • 3/4 cup snow peas
  • 4 cloves of garlic, minced
  • 1” fresh ginger, minced
  • 1/4 tsp turmeric
  • 2 tbsp curry powder
  • Pinch of ground sage
  • 1/2 green pepper, sliced into thin strips
  • 56 button mushrooms, sliced
  • 1 tbsp chopped thai basil
  • 1/2 lb of frozen cooked, peeled and deveined shrimp – thawed and tails removed
  • 1/41/2 cup coconut milk
  • 2 cups enoki mushrooms (you can substitute this for bean sprouts)
  • 2/3 of a pack of vermicelli rice noodles (we used a 350g pack) – prepared according to package directions
  • Small amount of cooking oil


  1. Heat a small amount of cooking oil in a large skillet or wok on medium heat.
  2. Add ginger and garlic to the oil and cook until fragrant, about 1 minute.
  3. Add the turmeric, curry powder and sage. Stir to combine.
  4. Add onions and button mushrooms and cook for a few minutes until onions become softened.
  5. Add the carrots, green pepper and snow peas. Stir to coat and cook for about 5 minutes.
  6. Add the coconut milk and shrimp. Combine.
  7. Turn the heat down to LOW and add the cooked rice noodles. Stir to coat all the noodles in the sauce.
  8. Turn off the heat and add the enoki mushrooms or bean sprouts.
  9. Serve right away.
  • Category: Main