Shrimp Curry Noodles

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I don’t recommend freezing this dish as it may compromise the texture of the 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!

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.

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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Helpful tips

• To shorten the cooking time, put the 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.
• Fresh, high-quality shrimp will elevate the dish. If using frozen shrimp, ensure they are fully thawed, peel and devein them, and pat them dry before cooking to avoid excess moisture.
• Full-fat coconut milk provides a rich and creamy base for the curry sauce. If you prefer a lighter option, you can use light coconut milk, but the sauce will be less rich.
• 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 rarely peel potatoes before cooking them. I like the extra nutrients they add to my diet.
• Don’t like arugula? Sprinkle on some fresh cilantro or better yet baby spinach.
• I use chicken broth but you can also use homemade chicken stock or vegetable broth.
• Shrimp curry noodles are best served hot and fresh, as the noodles can absorb too much sauce and become soggy if left to sit.
• Store leftovers in an airtight container in the refrigerator for up to 3-5 days. To reheat, use a stovetop or microwave, adding a splash of coconut milk or water to the dish to help loosen the sauce and prevent the noodles from drying out.
• I don’t recommend freezing this dish as it may compromise the texture of the noodles.

How to make shrimp curry noodles

Pre-step

Gather a sauté pan, medium/large 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, peeled and deveined shrimp, onion, shallot, and baby Yukon potatoes. (A)

Step two

Cut the potatoes into medium-sized pieces, add them to the boiling water, and cook for 15 – 20 minutes. Fish the potatoes out and set aside. You will reserve the water for the noodles.

Step three

While the potatoes are cooking, cut up the shallot and onion in small chunks and heat the Dutch oven. Add olive oil and once the oil shimmers, add the shallots, onion, salt, and garlic and sauté for 8 – 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

Turn the heat under the water to medium high and after the water boils, turn off the heat, place the noodles in the water, and set the timer for 8 minutes. Test for doneness. Drain and set aside.

Step five

Meanwhile, the onions are done, so add the yellow curry paste to the pan with the onions. (B)

Step six

Add the coconut cream, half the can of coconut milk, and 3/4 cup of chicken broth, and bring the mixture to a boil.

Lower to a simmer, and add the drained cooked potatoes. 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 a sauté pan and add ghee or extra virgin olive oil and once it heats up, add the shrimp. Sauté for 5 minutes until the shrimp becomes opaque. (C)

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 baby spinach or leave it plain.

Step nine

Add the shrimp to the noodle curry. (D)

Mix and stir the shrimp with the noodles.

It’s 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.

Other curry recipes

• Curry meatballs
• Chicken curry
• Naan
• Lentil curry soup

And as always, may all your dishes be delish!

If you’ve tried this 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

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 8 votes

Print Pin Rate

Course: Shrimp

Cuisine: Thai

Keyword: curry noodles with shrimp, shrimp curry

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 9 cups

Calories: 493kcal

Author: Elaine Benoit

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
• 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

Instructions

• Add water to a medium/large saucepan. Turn the heat on high and once it comes to a boil, boil potatoes for 15 minutes. Fish the potatoes out of the water and set aside.

  Turn the heat off under the water. You will save the water to cook the noodles.
  2 cups baby yukon gold potatoes
• Heat a sauté pan and add olive oil. Once the oil heats up, add shallot, onion, garlic paste, salt, and pepper and sauté for 10 minutes or until the veggies becomes translucent.
  1 vidalia onion, 1 shallot, 3 teaspoons garlic paste, 1/2 teaspoon salt, 2 tablespoons olive oil, 1/16 teaspoon pepper
• Bring the potato water back to a boil. Remove from the heat and add the noodles. Set a timer for 8 minutes. Test a noodle for doneness and drain.
  14 ounces rice noodles
• To the onion mixture, add curry paste, chicken broth, coconut cream, and coconut milk. Stir and simmer as the shrimp cook. Add as many drained potatoes as you want.
  1/2 cup yellow curry paste, 14 ounces coconut cream, 3/4 cup chicken broth, 7 ounces coconut milk
• Heat sauté pan on medium heat and add ghee (or olive oil,) and once that heats up, add shrimp. Sauté for 5 minutes or until shrimp becomes opaque.
  1 tablespoon ghee, 1 pound shrimp
• Add the noodles to the curry sauce mixture. Add the shrimp on top along with a handful of arugula or spinach. Stir until combined.
  handful arugula for color
• Serve and enjoy.

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Notes

Helpful tips

• To shorten the cooking time, put the 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.
• Fresh, high-quality shrimp will elevate the dish. If using frozen shrimp, ensure they are fully thawed, peel and devein them, and pat them dry before cooking to avoid excess moisture.
• Full-fat coconut milk provides a rich and creamy base for the curry sauce. If you prefer a lighter option, you can use light coconut milk, but the sauce will be less rich.
• 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 rarely peel potatoes before cooking them. I like the extra nutrients they add to my diet.
• Don’t like arugula? Sprinkle on some fresh cilantro or better yet baby spinach.
• I use chicken broth but you can also use homemade chicken stock or vegetable broth.
• Shrimp curry noodles are best served hot and fresh, as the noodles can absorb too much sauce and become soggy if left to sit.
• Store leftovers in an airtight container in the refrigerator for up to 3-5 days. To reheat, use a stovetop or microwave, adding a splash of coconut milk or water to the dish to help loosen the sauce and prevent the noodles from drying out.
• I don’t recommend freezing this dish as it may compromise the texture of the noodles.

Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.

Nutrition

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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2.3K shares