This sensational shrimp curry noodle recipe is so good! The flavor is rich and bold and the recipe is versatile. You don’t have to have the shrimp curry over noodles, you could also serve it over rice or by itself in a bowl.
I have had a love hate relationship with curry. In fact, I’ve had some really good curry and some 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, I never thought I’d make it myself. Oh, she of little food imagination.
That was my hate phase.
But I like to think I’m a forgiving person, so I gave curry another chance a few years ago at a local Thai restaurant. They serve an unbelievable duck curry dish.
Duck curry! Oh wow! As a matter of fact, I was so impressed with it that I’ve gone back to the restaurant numerous times just to have that dish. By the way, the duck is in a yellow curry, which I think is my favorite. But I’m still trying to decide, so I have to eat MORE curry. You know, for research.
On to the Sensational Shrimp Curry Noodle recipe
To shorten the cook time, I put some water on to boil for both the potatoes and noodles. That gets this delicious shrimp curry dish off the stove and into my mouth even quicker!
We have some delicious yellow curry in the foreground. I use Pinch of Yum’s recipe. It’s so good.
We also have shelled and de-veined shrimp, a shallot, an onion and baby Yukon potatoes.
I start by cutting the potatoes into medium sized pieces. I leave the skins on, place them in a pan of boiling water and cook for 15 – 20 minutes.
While the potatoes are cooking, I cut up the shallot and onion and heat up my medium dutch oven. I sauté the shallots and onion in 2 tablespoon olive oil along with 1/2 teaspoon salt and 3 teaspoon garlic paste. It takes 10 minutes for the veggies to 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, I turn off the heat, place the noodles in the water and set the timer for 8 minutes. No mushy noodles on my watch!
I plop a heaping 1/2 cup of yellow curry paste in the pan with the onions. Also, I open the coconut cream, the coconut milk and my chicken broth.
I 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. I lower it to a simmer and add the cooked potatoes. Finally, I let it simmer for as long as the rest of the ingredients take to cook.
Time to start on the shrimp. I heat up my sauté pan and add 1 tablespoon of ghee and my shrimp. I sauté them for 5 minutes until the shrimp become opaque.
Right before the shrimp are done cooking, I add the drained noodles to the curry mixture and toss in a handful of arugula. You can see it in the background of the photo below.
Time to add the shrimp to the noodle curry. I also make a salad and take out a crusty roll!
I mix the shrimp with the curry noodles and get ready to serve it.
And so I do.
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.
Please feel free to leave me a comment what is your favorite curry? You can also Pin any photo to Pinterest and Yum the recipe to Yummly!Print
A creamy, delicious coconut cream, shrimp curry dish!
- 2 cups small yukon gold potatoes, sliced into chunks
- 1 medium vidalia onion, diced
- 1 large shallot, diced
- 3 teaspoons garlic paste, or 3 cloves garlic crushed
- 1/2 teaspoon salt
- dash of pepper
- 2 -3 tablespoons olive oil
- 14 ounce package rice noodles or less if you want a soupy curry sauce – try 7 ounces
- 1 tablespoon ghee
- 1 pound shrimp, shelled and deveined
- 1/2 cup of yellow curry paste, heaping
- 1 can, 14 ounces coconut cream
- 1/2 can coconut milk
- 3/4 cup chicken broth
- handful arugula for color
- Boil potatoes for 15 minutes
- Heat a sauté pan and add olive oil shallot and onion
- Sauté for 10 minutes or until it becomes translucent
- Add garlic, curry paste and chicken broth
- Stir and cook for 1 minute, add as many drained potatoes that you want
- Heat sauté pan and add ghee and shrimp
- Sauté for 5 minutes or until shrimp becomes opaque
- Drain noodles and add to curry sauce
- Add shrimp and stir together along with a handful of arugula
You can cut down the cook time by boiling the water for the potatoes and noodles before you start cooking. That’s what I do.
- Serving Size: 1.5 cups
- Calories: 354