These shrimp curry noodles are creamy, flavorful, and perfect for cozy nights at home. Serve them over classic rice noodles or switch it up with a big bowl of rice. However you choose to enjoy it, this shrimp curry dish guarantees to be a hit!
This curry dish is so good. The sauce tastes wonderful, the shrimp is succulent, and the noodles are cooked to perfection.
I have had a love hate relationship with curry. Over the years, I’ve experienced really good curry but I also have had pretty bad curry. Way back then, when I couldn’t count on getting good curry in a restaurant, I steered away from it. Of course, until I became a recipe site owner, I never thought I’d make it myself.
What changed my experience of curry was when I had an unbelievably delicious duck curry dish at a local Thai restaurant.
I was so impressed with their dish that I decided to make it myself and now I eat and make various curry dishes regularly.
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- To shorten the cook time, put water on to boil in a medium stockpot and saucepan before you start the recipe. You will cook the potatoes first and then the noodles. That will help get this shrimp dish off the stove and into hungry mouths even quicker.
- Make your own curry paste as it is super easy and you can control the ingredients.
- There is ginger in the curry paste, but if you really like it, grate some in the sauce. I’ve done this for guests who adore ginger.
- I almost never peel potatoes before cooking them. I like the extra nutrients they add to my diet.
- Don’t like arugula? Sprinkle on some fresh cilantro.
- I use chicken broth but you can also use homemade chicken stock.
How to make shrimp curry noodles
Gather a sauté pan, medium saucepan and Dutch oven. Add water to the saucepan and set the water to boil on medium-high heat.
Gather the ingredients – curry paste, shrimp, onion, shallot and baby Yukon potatoes.
Cut the potatoes into medium sized pieces, add them to the boiling water, and cook for 15 – 20 minutes.
While the potatoes are cooking, cut up the shallot and onion in small chunks and heat up the Dutch oven. Add olive oil and once the oil shimmers, add the shallots, onion, salt and garlic paste and sauté for 10 minutes until the veggies become translucent.
I bought some Thai rice noodles because that is the way I wanted to serve this particular shrimp curry. I use the whole 14 ounce package which will soak up most of the curry sauce, but if you want a nice soupy curry sauce, use only 7 ounces of noodles.
After the water boils, turn off the heat, place the noodles in the water and set the timer for 8 minutes.
Meanwhile the onions are done, so add the yellow curry paste in the pan with the onions.
Also, open the coconut cream, the coconut milk and the chicken broth.
Add the whole can of coconut cream, half the can of coconut milk, 3/4 cup of chicken broth and bring the mixture to a boil.
Lower to a simmer and add the drained, cooked potatoes and let it all simmer for as long as it takes the rest of the ingredients to cook.
Time to start on the shrimp.
Heat up a sauté pan and add ghee or olive oil and once it heats up, add the shrimp. Sauté for 5 minutes until the shrimp become opaque.
Right before the shrimp are done cooking, add the drained noodles to the curry mixture and you can either toss in a handful of arugula or spinach or leave it plain.
Add the shrimp to the noodle curry.
Mix and stir the shrimp with the noodles.
It’s ready to serve.
Plated and ready to enjoy.
I hope you enjoyed this shrimp curry recipe. It’s so yummy. And remember if you want more curry sauce, use half the amount of noodles.
Other curry recipes
And as always, may all your dishes be delish!
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Shrimp Curry Noodles
- 2 cups baby yukon gold potatoes sliced into chunks
- 1 vidalia onion medium, diced
- 1 shallot large, diced
- 3 teaspoons garlic paste or 3 cloves garlic crushed
- 1/2 teaspoon salt
- 1/16 teaspoon pepper dash
- 2 tablespoons olive oil
- 14 ounces rice noodles package, or less if you want a soupy curry sauce – try 7 ounces
- 1 tablespoon ghee
- 1 pound shrimp shelled and deveined
- 1/2 cup yellow curry paste heaping
- 14 ounces coconut cream can
- 7 ounces coconut milk 1/2 can
- 3/4 cup chicken broth
- handful arugula for color
- Boil potatoes for 15 minutes
- Heat a sauté pan and add olive oil. Once that heats up add shallots, onion garlic paste and salt and sauté for 10 minutes or until the veggies becomes translucent
- Add curry paste and chicken broth. Stir and cook for 1 minute, add as many drained potatoes that you want
- The potatoes should be done, drain and add as many as you want
- Heat sauté pan and add ghee (or olive oil) and once that heats up add shrimp
- Sauté for 5 minutes or until shrimp becomes opaque
- Drain noodles and add to curry sauce mixture
- Add shrimp and stir together along with a handful of arugula or spinach