Spicy Shrimp & Coconut Curry Noodle Bowls

Yields: 4 servings Prep Time: 15 minutes Cook Time: 20 minutes

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, diced
• 1 (14-ounce) can coconut milk
• 1/2 cup chicken broth
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 8 ounces rice noodles, cooked according to package directions
• Chopped fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
2. Stir in red bell pepper and cook for 2 minutes more.
3. Pour in coconut milk, chicken broth, curry powder, cumin, turmeric, and cayenne pepper (if using). Bring to a simmer and cook for 10 minutes, or until slightly thickened.
4. Add shrimp to the skillet and cook until pink and opaque, about 5-7 minutes. Season with salt and black pepper.
5. Divide cooked rice noodles among four bowls. Top with shrimp curry sauce and garnish with fresh cilantro. Serve with lime wedges on the side.