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

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.

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