Shrimp Curry Noodles

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

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!

Course Shrimp

Cuisine Thai

Keyword curry noodles with shrimp, shrimp curry

Prep Time 10

Cook Time 25

Total Time 35

Servings 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

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

Notes

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.

Nutrition