Curry Noodles with Shrimp

September 19, 2016
Curry Noodles with Shrimp |
Serves 4 People
Prep time
Cook Time

Coconut curry noodles are one my favorite.  Add a few vegetables, throw in shrimp, and good rice noodles and you have a great meal on your hands.  This is cheaper than going to a Thai restaurant and you’ll have leftovers for the following day. S&B makes a great yellow curry sauce mix that come in different heats.  This ingredient makes for a fast meal within 30 minutes.

Substitute the shrimp with toasted tofu, chicken, or additional vegetables.

Give this recipe a try and let me know what you think.

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Curry Noodles with Shrimp
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  • 7 Ounces
    Rice Noodles
  • 1 Tablespoon
    Coconut Oil or Vegetable Oil
  • 1
    Onion, medium, peeled and sliced
  • 2
    Bell Peppers, sliced
  • 1
    Golden Curry Sauce Mix, 8.4 oz
  • 1 Cup
  • 1
    Coconut Milk, Can
  • 1/2 Pound
    Shrimp, raw, de-vained, peeled


  1. Prepare rice noodles as directed on package, drain, and set aside.

    In a large skillet, heat coconut oil at medium-high heat.

    Curry Noodles with Shrimp |
  2. In skillet, cook onions and bell peppers. About 5 minutes or until onions are translucent.

    To make the dish more colorful, I used one red bell peppers and one yellow bell peppers.

    Note: if you want to add chicken into this recipe, cook the chicken in the skillet first and toss in the vegetables.

    Curry Noodles with Shrimp |
  3. Add curry into skillet.

    Curry Noodles with Shrimp |
  4. Pour in coconut milk and water. Stir well and allow the curry mix to dissolve in the liquid. Lower the heat and allow to simmer for about 15 minutes.

    Curry Noodles with Shrimp |
  5. Stir in shrimp, cover and allow to cook for another 5 minutes. Shrimp is cooked once it turns pink.

    Curry Noodles with Shrimp |
  6. Add in noodles and coat well.

    Curry Noodles with Shrimp |
  7. Serve while hot. Enjoy!

    Curry Noodles with Shrimp |


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