Once a month, I am sure to make some type of Shrimp Curry. Gochujang (고추장) Chili Thai Curry is my personal Korean Fusion take on the traditional Thai Curry.
Curry is a beloved dish across different cultures–a mix of protein and vegetables on a bed of noodles or rice. For this recipe, I added the traditional Gochujang Chili Paste to add an exciting layer of flavor to the traditional curry dish on rice noodles.
- 1 tbsp virgin coconut oil
- 3 tbsp curry paste or powder
- 1 tbsp gochujang chili paste
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 red bell pepper, thinly sliced
- 2 cups low-sodium vegetable broth, divided
- 1 tablespoon stevia or sugar
- 1 tablespoon low-sodium soy sauce
- 1 13.5-ounce can lite coconut milk
- 1 lime zested
- 1/2 lime juiced
- 4 ounces thin rice noodles
- 1 pound large shrimp (fresh or frozen), peeled and
- lime wedges
- freshly chopped cilantro and basil
- thinly sliced Korean green chilli peppers or jalapeno
- thinly sliced red onion
- chopped peanuts
1. Heat the coconut oil in a medium sauté pan over medium heat. When hot, add the curry paste/powder, gochujang paste, garlic, and ginger. Cook for 3 minutes, stirring constantly, to unlock the curry and gochujang flavor.
2. Add the bell pepper and 1/4 cup vegetable broth to the pan. Cook for 2-3 minutes until the peppers have softened slightly.
3. Add the remaining vegetable broth, along with the sugar, soy sauce, coconut milk and lime zest. Bring to a boil, and then lower to a simmer. Simmer for 10-15 minutes to allow the flavors to combine.
4. Meanwhile, cook the rice noodles according to the package directions. Briefly set aside.
5. Add the shrimp to the curry and simmer for 5 minutes until bright pink and opaque. Remove from the heat and stir in the lime juice.
6. Divide the rice noodles between four bowls. Ladle the curry over noodles and garnish and serve garnished with toppings of your choice.