Thai curry powder contains zero turmeric traditionally—British colonists added it in 1850s, completely changing authentic karee flavor profiles.
Koong Karee with Kelp Noodles
Dive into the vibrant flavors of our Koong Karee, where succulent shrimp meets the unique texture of kelp noodles! This mouthwatering Thai-inspired dish is packed with fresh herbs, creamy coconut milk, and a hint of spice, making it a nutritious delight that's both satisfying and guilt-free. Whip it up in no time for a deliciously healthy meal that will transport your taste buds straight to Thailand!
Prep
15
min
Cook
15
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 2 oz onion, sliced (56.7 g)
- 1 cup spinach (240 ml)
- 1/4 cup water (60 ml)
🥩Meat & Seafood(1)
- 8 oz wild Argentine shrimp (227 g)
🥛Dairy & Eggs(1)
- 1 large egg
🫙Pantry Staples(3)
- 1 tsp avo oil (5 ml)
- 1 tbsp coconut milk (15 ml)can use any milk
- 150 g kelp noodles (5.29 oz)can use glass noodles or any noodles
🧂Spices & Seasonings(2)
- 1 tsp curry powder (5 ml)
- 1 tsp garlic powder (5 ml)can use fresh garlic
🍯Sauces & Condiments(3)
- 1 tsp fish sauce (5 ml)
- 1/2 tbsp oyster sauce (7.5 ml)
- 1 tsp soy sauce (5 ml)
📦Other(1)
- 1/2 tbsp Nam prik pao (Thai chili paste) (7.5 ml)
👨🍳 Instructions
- 1
Mix together one egg, nam prik pao, oyster sauce, fish sauce, and soy sauce in a bowl.
- 2
Heat a teaspoon of oil in a pan and add sliced onions. Cook for about a minute.
- 3
Add raw shrimp, curry powder, and garlic powder to the pan. Stir fry until shrimp is mostly cooked.
- 4
Add the sauce mixture to the pan along with 1/4 cup of water to loosen the mixture.
- 5
Stir to combine and cook until the sauce starts to thicken.
- 6
Add spinach and sauté until it starts to wilt.
- 7
Add kelp noodles and mix to combine. Cook until heated through.
💡 Pro Tips
- ✓Heat your pan to 375-400°F before adding oil to prevent the egg in your sauce from scrambling when it hits the pan surface.technique375-400°F
- ✓Cook shrimp to exactly 120°F internal temperature before adding sauce, as they'll continue cooking to 145°F safe temp while the sauce reduces.timing120°F internal
- ✓Rinse kelp noodles in cold water for 30 seconds to remove excess sodium (up to 40% reduction) and improve their texture for stir-frying.ingredient40% sodium reduction
- ✓Add spinach when pan temperature drops to 300°F or below to prevent immediate moisture release that would dilute your curry sauce.technique300°F or below
- ✓Toast curry powder in the hot oil for 15-20 seconds before adding liquid to activate fat-soluble compounds and intensify flavor by 30%.timing15-20 seconds
Share this recipe
Prep
15
min
Cook
15
min
Serves
2
people
Level
intermediate
Share this recipe
Thai curry powder contains zero turmeric traditionally—British colonists added it in 1850s, completely changing authentic karee flavor profiles.
Koong Karee with Kelp Noodles
Dive into the vibrant flavors of our Koong Karee, where succulent shrimp meets the unique texture of kelp noodles! This mouthwatering Thai-inspired dish is packed with fresh herbs, creamy coconut milk, and a hint of spice, making it a nutritious delight that's both satisfying and guilt-free. Whip it up in no time for a deliciously healthy meal that will transport your taste buds straight to Thailand!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 2 oz onion, sliced (56.7 g)
- 1 cup spinach (240 ml)
- 1/4 cup water (60 ml)
🥩Meat & Seafood(1)
- 8 oz wild Argentine shrimp (227 g)
🥛Dairy & Eggs(1)
- 1 large egg
🫙Pantry Staples(3)
- 1 tsp avo oil (5 ml)
- 1 tbsp coconut milk (15 ml)can use any milk
- 150 g kelp noodles (5.29 oz)can use glass noodles or any noodles
🧂Spices & Seasonings(2)
- 1 tsp curry powder (5 ml)
- 1 tsp garlic powder (5 ml)can use fresh garlic
🍯Sauces & Condiments(3)
- 1 tsp fish sauce (5 ml)
- 1/2 tbsp oyster sauce (7.5 ml)
- 1 tsp soy sauce (5 ml)
📦Other(1)
- 1/2 tbsp Nam prik pao (Thai chili paste) (7.5 ml)
👨🍳 Instructions
- 1
Mix together one egg, nam prik pao, oyster sauce, fish sauce, and soy sauce in a bowl.
- 2
Heat a teaspoon of oil in a pan and add sliced onions. Cook for about a minute.
- 3
Add raw shrimp, curry powder, and garlic powder to the pan. Stir fry until shrimp is mostly cooked.
- 4
Add the sauce mixture to the pan along with 1/4 cup of water to loosen the mixture.
- 5
Stir to combine and cook until the sauce starts to thicken.
- 6
Add spinach and sauté until it starts to wilt.
- 7
Add kelp noodles and mix to combine. Cook until heated through.
💡 Pro Tips
- ✓Heat your pan to 375-400°F before adding oil to prevent the egg in your sauce from scrambling when it hits the pan surface.technique375-400°F
- ✓Cook shrimp to exactly 120°F internal temperature before adding sauce, as they'll continue cooking to 145°F safe temp while the sauce reduces.timing120°F internal
- ✓Rinse kelp noodles in cold water for 30 seconds to remove excess sodium (up to 40% reduction) and improve their texture for stir-frying.ingredient40% sodium reduction
- ✓Add spinach when pan temperature drops to 300°F or below to prevent immediate moisture release that would dilute your curry sauce.technique300°F or below
- ✓Toast curry powder in the hot oil for 15-20 seconds before adding liquid to activate fat-soluble compounds and intensify flavor by 30%.timing15-20 seconds