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.
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.
How to make shrimp curry noodles
To shorten the cook time, put some water on to boil for both the potatoes and noodles. That gets this delicious shrimp curry dish off the stove and into hungry mouths 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.
Start by cutting the potatoes into medium sized pieces. Leaving the skins on, place them in a pan of boiling water and cook for 15 – 20 minutes.
While the potatoes are cooking, cut up the shallot and onion and heat up a medium saute pan. I use my dutch oven. 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, turn off the heat, place the noodles in the water and set the timer for 8 minutes. No mushy noodles on my watch!
Plop a heaping 1/2 cup of 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 cooked potatoes. Finally, let it all simmer for as long as it takes the rest of the ingredients to cook.
Shrimp curry time
Time to start on the shrimp. Heat up a sauté pan and add 1 tablespoon of ghee and the shrimp. Sauté them for 5 minutes until the shrimp become opaque.
Right before the shrimp are done cooking, 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.
Now add the shrimp to the noodle curry. I make a salad and take out a crusty roll!
Mix the shrimp curry noodles all together 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?
Here are 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
- 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 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