Curry Noodles With Shrimp and Coconut Recipe (2024)



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Lemongrass on tap: Buy stalks when you can find it. Plunk bottom of stems in water, changing water when cloudy, until roots appear and are about 2 inches long. Plant in tall pot, set in full sun, and water well. You will have lemongrass all season. If you plant in a garden, it will quickly take over a large space.


Your advice is to cook with one pot in the summer, which I heartily endorse. Here is the method to alter the recipe to one pot instead of two.

Using a wok or deep saute pan complete step one, but dump out water after cooking noodles and keep noodles handy in the dinner bowl nearby. Follow steps through six, cooking shrimp only 3 minutes. Add noodles to sauce/shrimp and toss well heating through, 1 minute more. Be gentle or tomatoes will break down.


This looks fantastic. I'm dubious however that the recipe can be completed in anything close to 35 minutes. Based on the ingredient list and cook times, I think even 45 would be really ambitious.


Really loved this recipe! Next time I will put over rice though, like many of the other comments. I like rice noodles but the sauce didn't really absorb into them like I wanted. The whole thing takes about an hour.


Definitely double the spices, I also added 2-3 TBLSP of yellow curry powder, and 2 TBLSP of green curry paste. Doubled the shrimp as well. Very delicious, next time we will see about serving it over rice instead of rice noodles. The noodles just don't do a very good job of soaking up the copious sauce. Probably will add a second lime as well :)


The jarred stuff is just terrible. I too wanted to swap it out in recipes, but I found it a poor substitute. I use fresh lemon zest instead if it requires a run to the store to pick up lemongrass and I'm short on time. Lemon zest is not the same as lemongrass, but much better than the jarred stuff and a staple in my pantry.


To Eric Asimov:

I found a very inexpensive California Chenin Blanc produced by Beringer. It's just off-dry and goes very well with spicy and Asian dishes.

Alison Ambauen

Double or triple the garlic/ginger/lemongrass. I've made this twice, once with prawns and once with chicken - both fabulous!


I used grapeseed oil instead of the coconut oil and only one can of coconut milk. Also, while I had the coriander and cumin seeds, I didn’t have the fennel, so toasted and ground those then added some powdered allspice and a bit of commercial curry powder; doubled up on the total called for. Added asparagus, peas, and scallops, and used packaged ramen noodles (discarding the flavor packets) instead of the rice vermicelli. Delicious! When my husband has seconds, you know it's a keeper...!

Karen Ferb

I found it underseasoned and increased the amounts of all the flavorings. It went from blah to very good.


I don't know about a jarred variety. I use the chopped lemongrass in a tube (Gourmet Garden brand in the produce section) when I don't have fresh, and it's fine. It doesn't have a long shelf life, so I cut off the both ends of the tube, squeeze the lemongrass out onto plastic wrap and freeze it. Then I can cut off as much as needed when I need it.


Not a "quick" summer meal. I used tofu. Drained it, lightly sautéed it and then added to coconut milk/spice combination. Very good despite the time it took. I also served over brown rice since I didn't have the noodles.


Cook shrimp for about 6.5 minutes


Heat wave in Portland, wanted an easy dinner and this was it with a few minor modifications. Used curry powder instead of the fresh spice mix suggested, left out lemongrass, didn't bother finely chopping the onions. Rice instead of noodles. Oh, and a husband to prep the shrimp! Fantastic and super easy. Even better the next day.


Really delicious and easy. I deleted Lemongrass because it's such a hassle & chopped garlic & ginger root instead of grating, I went a little heavier on all spices to our taste. Didn't have basil or mint, so more cilantro & scallions at end. Added broccoli and fresh red & yellow papers because they were in the house. Didn't have rice noodles, so used Basmati rice. Everyone wanted to lick the plate.


This was a miss for me. I weighed 12 oz dry noodles, which ballooned into way more than 4-6 servings when hydrated. Resulted in a bland dish of mostly noodles, despite my doubling the spices, garlic, ginger, etc. Took well over an hour to make, and produced a larger number of dirty dishes than the quality of the meal deserved.


Made this tonight with a few tweaks. No lemon grass, bumped up the spice amounts slightly and added a little curry powder. Used 1 can of coconut milk, which is a little less than the stated 2 cups, and served it over rice. It was quite good and definitely not bland.


Phenomenal! Doubled spices, added 1/2 red bell pepper and 1/2 Fresno pepper. Lime juice and zest elevates flavor. Be generous with herb and scallion topping.


Prepping the shrimp took almost an hour…

James Sorem

Excellent flavor, but it took me almost an hour to make. Ok, the first time I make a recipe it always takes longer. I too added larger quantities of onion, garlic, ginger and lemon grass. I was hoping it would be slightly thicker. I may add a little thickening or cook down a little longer before adding shrimp and tomatoes. I will add 50% more turmeric and cayenne, and I would add the tomatoes as I am taking it off the stove. I will definitely make it again!


... oh, and I used powdered lemongrass: 1 1/2 teaspoons. I keep it on hand because fresh is often hard to find in stores, too cold in winter to grow it outside, and the ones growing inside in a pot aren’t plentiful enough to harvest.


Superb, as modified: doubled spices & ginger, udon noodles (soba would work well too), added unsweetened shredded coconut, & skipped the mint & basil (didn’t have any).Freshly ground spices are always better than store-bought ground (I tripled the amount, use old dedicated coffee grinder to grind, & am storing in air-tight container for another round in near future).Served with “bok choy with shiitakes”, also quite good.Next time: Vouvray or Chenin blanc rather than Riesling


We made this last night and it was delicious. It takes longer than suggested unless you have two cooks in the kitchen. We added bok choy, but otherwise cooked it exactly as suggested. I can’t wait to eat it again!


Made this mostly as instructed and it was wonderful! Used preground spices, added chili powder and skipped the allspice because I didn’t have it. Would welcome recommendations for how to get the sauce thicker next time as mine as super thin (delicious but thin)


Though I doubled the spices as per other reviewers' recommendations, I still found this rather bland.


Delicious. I was too timid on the spices the first time I made it. I add some red bell peppers for additional color and crunch.


I loved the flavour this dish! I swapped the cayenne for fresh chili, and the rice noodles for fresh Hakka noodles. Can't wait to make this one again.


Fantastic flavor. Made with rice rather than noodles and added a chopped green chili. Doubled ginger, coriander, fennel, and cayenne due to spice loving family members. Will make this again!


I love this dish. But I agree on using rice; I like rice vermicelli but rice is simpler - basmati. Also agree on doubling spices, ginger & lemongrass. And don’t skimp on the garnishes!It tastes even better the second day as the flavors have time to blend. Maybe make it ahead without the shrimp? Then warm it and add shrimp... or maybe scallops.Next time I might add peas or chopped snow peas (when tomatoes are added).


Instead of cooking the noodles and then putting a portion on a plate and topping with sauce, I merely soaked the noodles in cold water for 30 minutes (until they were softened) and then put the entire batch of noodles into the pot with the sauce. I used very thin rice noodles and they soaked up the sauce quite nicely.

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Curry Noodles With Shrimp and Coconut Recipe (2024)
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