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Yellow Coconut Tiger Shrimp Curry

with Premium Mushrooms & Fresh Noodles

Cooking time

30 minutes




750 /serving

Bring on the colour and turn on the charm with this finely tuned yellow curry that takes just half an hour to put together. Big, plump and juicy tiger shrimp curl up with premium mushrooms in a rich, saucy blend of coconut milk perfumed with fresh cilantro and kaffir lime leaves (we find it’s one of the most transportive aromas to cook with). Baby bok choy and sweet pepper add crunch and veggie content, while fresh ramen noodles, ready in a jiffy, thread this golden dish with fun.

We will send you:

  • 340g Tiger shrimp
  • 1 Bunch of cilantro
  • 1 Sweet pepper
  • 1 Lime (or lemon)
  • 170g Baby bok choy
  • 2 Kaffir lime leaves
  • 150g Premium mushrooms
  • 36g Yellow curry paste
  • 225g Fresh ramen noodles
  • 400ml Coconut milk
  • 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Shrimp, Wheat

You will need:

Medium pot
Large high-sided pan
Salt & pepper
Total Fat
40 g
Saturated Fat
27 g
2570 mg
Total Carbs
88 g
10 g
42 g
8 g
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Mise en place
Bring a medium pot of salted water to a boil. Quarter the lime. Cut off and discard the root ends of the baby bok choy; separate the leaves. Trim off and discard the bottom of the premium mushrooms; separate the mushrooms. Core and cut the sweet pepper into ½ inch pieces. Pick the cilantro leaves off the stems, keeping the leaves and stems separate; finely chop the stems.
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Make the curry
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the cilantro stems and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant; season with ½ the spice blend and add as much curry paste as you’d like. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the coconut milk, kaffir lime leaves and 1 cup water (double for 4 portions); season with S&P to taste. Bring to a simmer and cook, 3 to 5 minutes (6 to 8 minutes for 4 portions), until beginning to thicken.
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Cook the vegetables & shrimp
To the pan of curry, add the baby bok choy and sweet pepper. Cook, stirring occasionally, 1 to 2 minutes, until the baby bok choy have wilted. Pat the tiger shrimp dry with a paper towel (remove the shells from the tails if desired); season with the remaining spice blend and S&P. Add the tiger shrimp* and premium mushrooms to the pan and cook, 3 to 5 minutes, until the shrimp are opaque and cooked through. Add the juice from up to ½ the lime wedges (to taste).
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Boil the noodles
While the vegetables and shrimp cook, add the noodles to the pot of boiling water, separating the noodles from one another as you add them. Boil, 1 to 1 ½ minutes, stirring frequently to separate the noodles. Drain the noodles thoroughly and drizzle with oil to prevent sticking.
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Plate your dish
Divide the noodles between your bowls. Top with the finished curry (remove the kaffir lime leaves before serving). Garnish with as many cilantro leaves and remaining lime wedges as you’d like. Bon appétit!

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