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Shrimp Curry Noodles

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!

A blue bowl with shrimp on noodles in front of the pan, salad and roll

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.

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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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A blue deep bowl filled with noodles, shrimp and vegetables
Photo Credit: Dishes Delish.

Helpful tips

  • 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.

Step one

Gather the ingredients – curry paste, shrimp, onion, shallot and baby Yukon potatoes.

Yellow curry paste, shrimp, a shallot, onion and baby potatoes on a wooden table

Step two

Cut the potatoes into medium sized pieces, add them to the boiling water, and cook for 15 – 20 minutes.

Step three

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.

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.

Shallot and onion sautéed with curry paste on top and coconut milk and cream in the background

Step six

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.

Step seven

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.

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.

Shrimp sautéed with ghee and pepper with noodles in a pan in the background

Step nine

Add the shrimp to the noodle curry.

Shrimp piled on the noodles in a pan with a plate, roll and salad in the background

Mix and stir the shrimp with the noodles.

It’s ready to serve.

The shrimp on curry noodles in a big pan with a roll, plate and salad in the background

Plated and ready to enjoy.

Closer view of the shrimp noodles in a blue deep plate

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!

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A blue plate with noodles and shrimp with a salad and roll in the background - square

Shrimp Curry Noodles

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!
5 from 12 votes
Print Pin Rate
Course: Shrimp
Cuisine: Thai
Keyword: curry noodles with shrimp, shrimp curry
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9 cups
Calories: 493kcal


  • 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
  • Serve
  • Enjoy
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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: 1.5cups | Calories: 493kcal | Carbohydrates: 49g | Protein: 15g | Fat: 26g | Saturated Fat: 19g | Cholesterol: 131mg | Sodium: 680mg | Potassium: 435mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2070IU | Vitamin C: 14.2mg | Calcium: 119mg | Iron: 3.8mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. 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 🙂

  2. 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!

  3. Who needs takeout when you can make delicious food like this at home. Perfect food for fun weekend cooking.

  4. 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

  5. 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!

  6. 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!

  7. Just this morning Vladi and I were talking about shrimp and here you go – a new recipe in my email box! Thank you 🙂

  8. 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.

  9. This looks beyond amazing! SO hearty and so delish! This looks like the best comfort food! I’m so giving this dish a try!!!

  10. This looks really yummy. I’ve been wanting to put some curry dishes on my rotation for this winter!

  11. 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!

  12. I love shrimp anything, and am always looking for new ways to prepare it – this looks fantastic! Pinning to try!

  13. The shrimp caught my eye! This looks amazing! I think this might need to happen this week for a nice dinner with my hubby.

  14. 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!

  15. I’m sorry to say but this recipe was way too sweet. I think you had the ingredients mixed up, it should be more of the coconut milk and much less of the coconut cream.

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