This shrimp curry noodles 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 culinary imagination.
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.
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To shorten the cook time, put some water on to boil for both the potatoes and noodles. That gets this delicious shrimp dish off the stove and into hungry mouths even quicker!
How to make shrimp curry noodles
Pre-step
Gather a sauté pan, medium saucepan and Dutch oven.
Step one
Gather the ingredients – curry paste, shrimp, onion, shallot and baby Yukon potatoes.
Step two
Leaving the skins on, start by cutting the potatoes into medium sized pieces. Place them in the sauce pan of boiling water and cook for 15 – 20 minutes.
Step three
While the potatoes are cooking, cut up the shallot and onion and heat up the Dutch oven. Add olive oil and add the the shallots, onion, salt and garlic paste and sauté for 10 minutes for the veggies to become translucent.
Rice noodles
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.
Step four
After the water boils, turn off the heat, place the noodles in the water and set the timer for 8 minutes.
Step five
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.
Step six
Add the whole can of coconut cream, half the can of coconut milk, ¾ 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.
Step seven
Time to start on the shrimp.
Heat up a sauté pan and add ghee or olive oil and once that and then the shrimp. Sauté for 5 minutes until the shrimp become opaque.
Step eight
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.
Step nine
Add the shrimp to the noodle curry.
Mix the shrimp with the noodles and they’re 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.
Please feel free to leave me a comment what is your favorite curry?
Other curry recipes
And as always, may all your dishes be delish!
If you’ve tried this shrimp curry noodle or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Shrimp Curry Noodles
Ingredients
- 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
- ½ 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
- ½ cup yellow curry paste heaping
- 14 ounces coconut cream can
- 7 ounces coconut milk ½ can
- ¾ cup chicken broth
- handful arugula for color
Instructions
- 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
- Serve
- Enjoy
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Traci
I want THIS for breakfast right now! I love curry anything and make it often…we could be related 🙂 Great photography on this, Elaine. Thanks for sharing 🙂
Elaine
Hehe. Thanks Tracy!
Ginny
I love finding new pasta recipes and I have never done a curry sauce with pasta. Looking forward to making it. Thanks!
Elaine
Thanks for the comment Ginny!
Stephanie@ApplesforCJ
This sounds delicious. I’ve never really experimented with curry much but this definitely has me thinking about it now. Would be a great date night dish!
Elaine
Definitely Stephanie!!
Ben Myhre
Oh, this looks like it tastes so good. I am going to have to give this a try.
Elaine
You do, Ben. You do!
Natalia
Love the combination of flavours in your recipe! It makes me really hungry!
Elaine
Hehe. Thank you Natalia!!
Gloria @ Homemade & Yummy
Who needs takeout when you can make delicious food like this at home. Perfect food for fun weekend cooking.
Elaine
Thanks so much Gloria!
Dominique | Perchance to Cook
I have never tried yellow curry, but I certainly will now. This recipe looks so creamy and delicious… it is calling my name! I’m bookmarking it for later! NOM
Elaine
Thanks so much Dominique. I think yellow is my favorite curry. But I have many more years to decide. 🙂
Nicola @ Happy Healthy Motivated
I’m not a big fan of prawns, but I do love a curry! You’ve made this one sound (and look!) so delicious that I don’t think I’d ever say no!
Elaine
If you make it Nicola, I’ll come over and eat the shrimp for you. 😉
Renz
Oh. I have everything for this recipe. Might try it tonight. I have my regular chief curry.. hopefully that works
Elaine
I’m sure it will Renz!
Paige
This sounds easy and wonderful! I’ll check it out!
Elaine
Thanks Paige!
Analida at ethnicspoon.com
Oh how I love curry dishes and coconut curry is one of my favorites with that sweet and savory flavor combination that is incredible. Thanks for sharing a great recipe!
Elaine
Thanks so much Analida!
Helena
Just this morning Vladi and I were talking about shrimp and here you go – a new recipe in my email box! Thank you 🙂
Elaine
Hehe. Yay!! Thanks Helena!
Helene
The color is gorgeous, I love the idea of curry paste fried prawns with noodles. It must be so full of flavors and I could eat a whole pan alone once I start with one small bite.
Elaine
Helene, thanks!! I could too!
Amanda Mason
This looks beyond amazing! SO hearty and so delish! This looks like the best comfort food! I’m so giving this dish a try!!!
Elaine
Thanks Amanda!! It truly is a delicious dish!
Kathryn @ FoodieGirlChicago
This looks really yummy. I’ve been wanting to put some curry dishes on my rotation for this winter!
Elaine
Thank you Kathryn!!
lauren
I’ve actually never made any curry dishes at home, that will have to change! I like the idea of shrimp with noodles and the slightly bitter arugula on top. A warm and cozy dish for the cold weather!
Elaine
Thanks so much Lauren. It’s so yummy!
Stacey
Curry and Shrimp! Yaasss! Love this and it needs to be on my plate now, gorgeous.
Elaine
Thanks so much Stacey!!! 🙂
Monica | Nourish & Fete
I love shrimp anything, and am always looking for new ways to prepare it – this looks fantastic! Pinning to try!
Elaine
Thanks so much Monica!!
Sara Lehman
The shrimp caught my eye! This looks amazing! I think this might need to happen this week for a nice dinner with my hubby.
Elaine
Thanks for the comment Sara! It’s so delicious!
Claire | The Simple, Sweet Life
I’ve never made my own curry sauce, but you make it sound so easy and amazing!
Elaine
Thanks Claire. It really is easy! And fun. And delicious! 🙂
christopher
Well named, indeed! I’ll never forget the sensation the first time I ate these and could have eaten the entire batch. What a delish recipe!
Elaine
You are such a great taste tester! Thank you Christopher!