Curry Noodles With Shrimp and Coconut Recipe

Name: Curry Noodles With Shrimp and Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces rice noodles (vermicelli); 1/2 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 1/2 teaspoon fennel seeds; 6 allspice berries; 2 tablespoons coconut oil; 1 medium onion, finely diced, about 2 cups; 2 tablespoons finely chopped lemongrass; 1/2 teaspoon grated garlic; 2 teaspoons grated ginger; Salt and pepper; 1 1/2 teaspoons turmeric; ⅛ teaspoon cayenne; Zest and juice of 1 lime; 1 teaspoon fish sauce; 2 cups coconut milk; 1 pound shrimp, peeled and deveined; 1 pint cherry tomatoes, halved; 1/2 cup slivered scallions; Cilantro, basil and mint leaves, for garnish

Servings: persons

12 ounces rice noodles (vermicelli)
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
6 allspice berries
2 tablespoons coconut oil
1 medium onion, finely diced, about 2 cups
2 tablespoons finely chopped lemongrass
1/2 teaspoon grated garlic
2 teaspoons grated ginger
Salt and pepper
1 1/2 teaspoons turmeric
⅛ teaspoon cayenne
Zest and juice of 1 lime
1 teaspoon fish sauce
2 cups coconut milk
1 pound shrimp, peeled and deveined
1 pint cherry tomatoes, halved
1/2 cup slivered scallions
Cilantro, basil and mint leaves, for garnish

1
Cook rice noodles according to package directions, then drain and rinse well with cool water.
2
Set aside.
3
Keep a pot of boiling water on stove for reheating noodles later.
4
Toast coriander seeds, cumin seeds, fennel seeds and allspice berries in a dry pan over medium heat until fragrant, then grind in a spice mill or with a mortar and pestle.
5
Put coconut oil in a wide skillet over medium heat.
6
Add onions and cook until softened, about 5 to 8 minutes.
7
Add lemongrass, garlic and ginger to softened onions and cook for 2 minutes more.
8
Season with salt and pepper, then add ground coriander, cumin, fennel and allspice.
9
Add turmeric, cayenne, lime zest and juice, fish sauce and coconut milk.
10
Simmer gently for 5 minutes.
11
Season shrimp and cherry tomatoes with salt.
12
Add to pan and cover until shrimp are cooked, 3 to 4 minutes.
13
Dip noodles briefly in hot water to reheat, then drain and divide among bowls.
14
Spoon shrimp, tomatoes and sauce over each serving.
15
Sprinkle with scallions and garnish with cilantro, basil and mint leaves.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 12 ounces rice noodles (vermicelli), 1/2 teaspoon coriander seeds, 1/2 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, and more.

Yes, Curry Noodles With Shrimp and Coconut falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry Noodles With Shrimp and Coconut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions