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Dairy Free
Gluten Free

Thai Shrimp Curry over Rice Noodles

with Sautéed Broccoli & Bok Choy

Cooking time

25 minutes




550 /serving

Mild yellow curry is a great way to introduce your family to the many fragrances of Thai cuisine that lie beyond your takeout Pad Thai, without any chili heat to overwhelm them. Simmered in coconut milk, the aromatic curry paste makes a sweet and spiced (but not spicy) broth for juicy shrimp, sautéed bitter greens (broccoli and bok choy) and slurpable rice noodles. Finish it with plenty of peppery and floral Thai basil and a good squeeze of lime to brighten it up.

We will send you:

  • 450g Shrimp
  • 3 Garlic cloves
  • 1 Lime
  • 1 Broccoli
  • 340g Baby bok choy
  • 1 Bunch of Thai basil
  • 36g Mild yellow curry paste
  • 400ml Coconut milk
  • 225g Rice vermicelli
  • 60g Vegetable demi-glace

  • Contains: Shellfish

    You will need:

    Large high-sided pan (nonstick if possible)
    Large pot
    Salt & pepper
    Total Fat
    23 g
    Saturated Fat
    14 g
    1380 mg
    Total Carbs
    62 g
    5 g
    24 g
    6 g
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    Mise en place
    Bring a large pot of salted water to a boil. Quarter the lime. Cut the broccoli head into bite-size florets; peel and slice the broccoli stem into rounds. Cut off and discard the root ends of the bok choy; slice crosswise into 1-inch-long sections. Mince the garlic. Pick the Thai basil leaves off the stems.
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    Sauté the vegetables
    In a large high-sided pan (nonstick if possible), heat a drizzle of oil on medium-high. Add the broccoli and cook, stirring occasionally, 4 to 5 minutes, until beginning to soften. Add the bok choy and cook, stirring occasionally, 2 to 3 minutes, until wilted. Season with S&P to taste and transfer to a plate. Set aside in a warm spot and reserve the pan.
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    Cook the noodles
    While the vegetables cook, add the noodles to the pot of boiling water and cook, 3 to 4 minutes, until al dente (still slightly firm to the bite). Drain thoroughly, rinse under cold water and toss with a drizzle of oil to prevent sticking.
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    Cook the shrimp
    While the noodles cook, in the reserved pan, heat a drizzle of oil on medium. Pat the shrimp dry with paper towel; season with S&P. Add the shrimp to the pan in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through. Add ⅓ of the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer to a plate and set aside in a warm spot.
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    Prepare the curry broth
    In the same pan, heat a drizzle of oil on medium-high. Add the remaining garlic and cook, 30 seconds to 1 minute, until fragrant. Add the coconut milk, curry paste, demi-glace and ½ cup of water; stir to combine. Cook, 4 to 5 minutes, until the flavours have combined; season with S&P to taste.
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    Plate your dish
    Divide the cooked noodles and sautéed vegetables between your bowls and pour the curry broth over top. Top with the cooked shrimp and Thai basil (tear the leaves with your hands before adding). Serve the lime wedges on the side. Bon appétit!

    *Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.