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