Creamy Coconut Curry Shrimp Noodles with Lime

These shrimp curry noodles are creamy, aromatic, and perfect for cozy nights at home. Serve them over classic rice noodles or spoon the curry over steamed rice. Whichever you choose, this shrimp curry is sure to please.

This shrimp curry is comfort food at its best. The sauce is rich and fragrant, the shrimp stay juicy, and the rice noodles soak up the curry in just the right way. It’s a simple yet impressive meal that comes together quickly once you have your mise en place.

For many years I had mixed feelings about curry—some restaurant versions were excellent, others disappointing. One memorable duck curry from a local Thai restaurant changed my opinion completely. I tried to recreate it at home, and that inspired me to experiment with many curries since. This shrimp curry noodle dish is one of my favorite results.

Helpful tips

• Bring water to a boil in both a medium saucepan and a stockpot before you start. Cook the potatoes first, then use the same water to soften the rice noodles — that saves time and reduces dishes.
• Use fresh, high-quality shrimp when possible. If using frozen shrimp, thaw completely, peel and devein, then pat dry to avoid diluting the sauce.
• Full-fat coconut milk or coconut cream makes a richer, silkier sauce. You can substitute light coconut milk for a lower-calorie option, but the texture will be thinner.
• Making your own yellow curry paste is easy and lets you control the heat and ingredients, but store-bought paste works fine in a pinch.
• If you enjoy ginger, grate a little fresh ginger into the sauce for extra brightness; the curry paste often contains ginger already, but extra fresh ginger enhances the flavor.
• Leave potato skins on for extra texture and nutrients if you prefer; baby Yukon golds are tender and flavorful with the skins left intact.
• If you don’t like arugula, substitute baby spinach or fresh cilantro for color and a touch of freshness.
• Use chicken broth, homemade stock, or vegetable broth depending on what you have on hand and your dietary preferences.
• Serve shrimp curry noodles hot and fresh. Noodles tend to absorb sauce and can become soggy if left to sit too long.
• Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stovetop or in the microwave with a splash of coconut milk or water to loosen the sauce.
• I don’t recommend freezing this dish because the texture of the noodles and sauce often deteriorates after freezing and thawing.

How to make shrimp curry noodles

Pre-step

Gather a sauté pan, a medium-to-large saucepan, and a Dutch oven or deep skillet. Fill the saucepan with water and set it to boil on medium-high heat while you prep.

Step one

Prepare your ingredients: yellow curry paste, peeled and deveined shrimp, a Vidalia onion, a shallot, and baby Yukon Gold potatoes.

Step two

Cut the potatoes into medium chunks and add them to the boiling water. Cook for 15–20 minutes, or until tender. Remove the potatoes and reserve the water — you’ll use it for the rice noodles.

Step three

While the potatoes cook, dice the shallot and onion. Heat a Dutch oven over medium heat, add olive oil, then sauté the shallot, onion, crushed garlic (or garlic paste), salt, and pepper for 8–10 minutes until translucent and fragrant.

Rice noodles

I used Thai rice noodles for this version. A full 14-ounce package will absorb a lot of sauce and give a thicker consistency. If you prefer a more soupy curry, use about 7 ounces instead.

Step four

Bring the reserved potato water back to a boil, then turn off the heat. Add the rice noodles to the hot water and let them soak for about 8 minutes. Test for doneness, drain, and set aside.

Step five

To the cooked onions, stir in the yellow curry paste until fragrant.

Step six

Add the coconut cream, half a can of coconut milk, and about 3/4 cup chicken broth to the pan. Bring the mixture briefly to a boil, then reduce to a simmer. Add the cooked, drained potatoes and let the sauce gently bubble as you finish the other components.

Step seven

Heat a sauté pan over medium heat and melt ghee or add olive oil. Add the shrimp and sauté for about 4–5 minutes, until the shrimp turn opaque and are just cooked through. Avoid overcooking to keep them tender.

Step eight

Right before the shrimp finish, add the drained rice noodles to the simmering curry sauce. Stir to coat the noodles thoroughly. Toss in a handful of arugula or baby spinach if you want some green and a peppery contrast.

Step nine

Add the cooked shrimp to the noodle-and-curry mixture. Gently combine everything so the shrimp and noodles are evenly coated in sauce. Taste and adjust seasoning if needed.

Serve immediately, garnished with extra herbs if you like. The dish pairs well with a simple green salad and warm bread or steamed rice on the side.

Plated and ready to enjoy.

I hope you enjoy this shrimp curry noodle recipe. It’s flavorful, comforting, and adaptable—use fewer noodles for a saucier bowl or reduce the coconut for a lighter finish.

Other curry recipes

• Curry meatballs with zoodles
• Chicken curry with rice noodles
• Homemade naan without yeast
• Coconut curry lentil soup

As always, may all your dishes be delish! If you try this recipe, I’d love to hear how it turned out. Leave a note or comment with any tweaks you made—sharing tips helps everyone cook better.