Curry Shrimp Rice Noodles Recipe

Name: Curry Shrimp Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 clove garlic, thinly sliced; 1/2 teaspoon grated ginger; 1/2 red onion, thinly sliced; 1/4 red bell pepper, thinly sliced; 1 tablespoon curry powder; 2 1/2 cups chicken broth; 1/2 cup coconut milk; 1 tablespoon Thai curry paste; 2 tablespoons nam pla (fish sauce); 1 teaspoon rice wine vinegar; 2 kaffir lime leaves; Pinch each of salt and pepper; 8 (1/2-inch-thick) Thai eggplant slices; 5 ounces dried rice noodles; 8 large shrimp, peeled and deveined, with tails off

Servings: persons

2 tablespoons vegetable oil
1 clove garlic, thinly sliced
1/2 teaspoon grated ginger
1/2 red onion, thinly sliced
1/4 red bell pepper, thinly sliced
1 tablespoon curry powder
2 1/2 cups chicken broth
1/2 cup coconut milk
1 tablespoon Thai curry paste
2 tablespoons nam pla (fish sauce)
1 teaspoon rice wine vinegar
2 kaffir lime leaves
Pinch each of salt and pepper
8 (1/2-inch-thick) Thai eggplant slices
5 ounces dried rice noodles
8 large shrimp, peeled and deveined, with tails off

1
Put the oil in a large saute pan and set over medium heat.
2
Once the pan is hot, add the garlic, ginger, red onion, and bell pepper and cook, stirring often, until the vegetables become soft, 4 to 5 minutes.
3
Mix in the curry powder and cook until it is well absorbed, about 1 minute.
4
Then add the chicken broth, coconut milk, Thai curry paste, nam pla, rice wine vinegar, kaffir lime leaves, and salt and pepper.
5
Mix well and add the eggplant.
6
Simmer for 15 to 20 minutes, until the eggplant is tender and the chicken is cooked through.
7
Remove the kaffir lime leaves and discard.
8
Place a large pot of water over high heat and bring to a boil.
9
Add the rice noodles and cook, following package instructions.
10
While the noodles are cooking, add the shrimp to the simmering broth.
11
Cook for 2 to 3 minutes, or until the shrimp are cooked through.
12
To serve, drain the noodles and divide between 2 bowls.
13
Top each with 4 shrimp and half the sauce and vegetables.

736

kcal

Calories

Fat

Carbs

103

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 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 clove garlic, thinly sliced, 1/2 teaspoon grated ginger, 1/2 red onion, thinly sliced, and more.

Yes, Curry Shrimp Rice Noodles 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 Shrimp Rice Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions