Sultry Coconut Curry Noodles with Shrimp
This yellow curry noodle dish carries a sultry allure, with its velvety textures and deeply spiced flavors that envelop the palate in warmth.
It has a fragrant, creamy broth with a balance of spice and richness. The aromatic shallots, ginger, garlic, and jalapeño are sautéed in olive oil. Curry powder and ground turmeric deepen the flavor before coconut milk and chicken stock create a smooth, flavorful base. A touch of cornstarch thickens the broth, while fish sauce adds serious umami notes.
Plump shrimp are simmered until just cooked, absorbing the warm, spiced broth and taking on the gorgeous golden color. Served over chewy-tender noodles, this dish is comforting, super flavorful, and mildly spicy. A garnish of fresh cilantro and basil add bright herbal notes while red jalapeño brings a bit more color and heat.
Coconut Curry Noodles with Shrimp Recipe
Ingredients
- 2 T. olive oil
- 1 large shallot, finely diced
- 2 T. ginger, grated
- 4 garlic cloves, minced
- 1 medium green jalapeño, finely chopped
- 2 t. curry powder
- 2 t. ground turmeric
- 13.5 oz. can coconut milk
- 14 oz. chicken stock
- 1 T. cornstarch
- 1 T. fish sauce, or to taste
- 1 lb. 16-20 count, raw shrimp – peeled, deveined, tail-off
- lime juice
- sea salt and fresh ground pepper to taste
Method
Heat olive oil in a medium soup pot. Toss in the shallot and cook until soft. Add ginger, garlic, and jalapeño then cook another minute. Sprinkle in curry powder and turmeric, stir for a minute until lightly toasted.
Add coconut milk and chicken stock then bring to a boil. Mix cornstarch with a tablespoon of cold water. Add cornstarch slurry to the pot. Lower the heat and stir until the broth thickens slightly. Add the fish sauce and the shrimp to cook through.
Remove from heat. Season with lime juice, salt and pepper to taste.
To Plate
- noodles (such as Momofuku)
- cilantro leaves
- basil leaves
- limes, sliced
- red jalapeño, sliced thin
Meanwhile, cook noodles according to package instructions. Place hot drained noodles into bowls. Ladle curry and shrimp over the noodles. Garnish with cilantro, basil, lime, and red jalapeño.