Red Curry shrimp noodles has a fairly simple and easy to make sauce that really packs a punch of flavor!
If you cook Asian food often like I do, you probably have all of these ingredients in your pantry or fridge already.
I had most of this leftover from making Thai Curry shrimp soup a few weeks ago.
And don’t let the addition of the coconut milk fool you, it doesn’t taste like coconut at all.
So if you don’t like coconut (like my husband) you’ll still LOVE this dish.
How to make red Curry shrimp noodles
Pretty much everything will be done in one large wok or skillet and we will start with the shrimp.
Set the wok or skillet over medium high heat and add some vegetable oil.
Then in goes a pound of jumbo shrimp along with some kosher salt, pepper, and old Bay seasoning.
Yeah, yeah I know the old Bay is non traditional in Asian cooking… but I put my own twists and spins on most of my recipes.
The shrimp won’t take long too cook, once they are pink remove from the skillet and add some more vegetable oil.
Next add a diced onion along with more kosher salt, pepper, and old Bay.
Cook the onion for a few minutes and then add some red Curry paste, ginger, and garlic.
Let that cook together for about a minute and then add a can of coconut milk, soy sauce, fish sauce, lime juice, and sriracha.
Bring the sauce to a boil and then reduce the heat to medium low and simmer for about 10 minutes.
While the sauce is simmering make the rice noodles according to the package directions.
You will either choose to soak them in hot water or boil them, I boiled mine for three minutes so they were not fully cooked.
After the sauce has been simmering for 10 minutes add the partially cooked rice noodles.
Let this simmer with the noodles for a few minutes and the sauce will thicken as the noodles continue to cook.
Finally add in the cooked shrimp and stir together with the noodles and we are ready to eat!
A pretty little pop of fresh cilantro or green onions over the red Curry shrimp noodles makes them even prettier!
This dish is such a unique flavor with a little spice from the Curry and a little creaminess from the coconut milk.
Take out worthy food made right at home is even healthier and more delicious than from the restaurant.
If you like red Curry shrimp noodles, you might also like…
Red Curry Shrimp Noodles
Red Curry Shrimp Noodles has spicy Asian flavors, perfectly seasoned shrimp and a red Curry sauce with rice noodles for a great one pan meal!
- 2 tablespoons vegetable oil
- 1 pound jumbo shrimp peeled and deveined
- kosher salt, pepper, Old Bay seasoning (optional)
- 1 onion diced
- 2 tablespoons red curry paste
- 1 tablespoon garlic paste or minced garlic
- 1 tablespoon ginger paste or minced ginger
- 1 14 oz can coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 to 2 tablespoons sriracha
- 1 tablespoon lemon or lime juice
- 8 oz rice noodles
- Optional: cilantro or green onions for garnish
Set a skillet or wok over medium high heat. Once hot add 1 tablespoon of the vegetable oil and the shrimp, kosher salt, pepper, and old bay seasoning if using.
Cook the shrimp two to three minutes then remove from the pan and set aside.
Set the same skillet or wok over medium high heat and add the remaining vegetable oil and onions, season with kosher salt, pepper, and Old Bay seasoning. Cook two to three minutes then add the red Curry paste, garlic, and ginger.
Cook one minute then add the coconut milk , soy sauce, fish sauce, sriracha, and lemon or lime juice.
Once bubbling, reduce the heat to medium low and simmer for 10 minutes, stirring a few times. While the sauce is simmering, boil the rice noodles according to the package directions so they are slightly undercooked (I boiled mine for 3 minutes).
Add the noodles to the sauce and let simmer 4 to 5 minutes, the sauce will thicken as the noodles cook more. Stir in the shrimp and taste for seasoning. Add more red Curry paste, soy sauce, and/or sriracha if needed.
Serve garnished with cilantro or green onions.