Thai Curry Noodles with Shrimp

  • Serves
Author Notes

Curry noodles are a favorite food. I know everything is my favorite food, but Thai street food, especially the kind sold off a boat floating dock side, has to be really good food. A big batch of sauteed Asian greens would be a nice side. – thirschfeld —thirschfeld

Test Kitchen Notes

This terrific recipe delivers – in spades – everything we’ve come to expect from the generous offerings of thirshfeld: a perfect balance of flavors, crystal clear instructions, and an extraordinary end result. Pay close attention to the warning at the end of Step 2 , where Mr. H wisely notes that you may be frying more scallions than those initially sliced. In fact, the only thing I’d change in this recipe is to tell the cook to double the quantity of scallions at the outset, as those crispy onion-y bits are outrageously tasty and wickedly addictive. . . which also happens to describe rather nicely the entire dish. ;o) —AntoniaJames

  • Test Kitchen-Approved

  • 2 tablespoons

    vegetable oil, plus more for shallot-frying

  • 1 cup

    shallots, sliced into rounds

  • 2 pinches

    salt, plus more to taste

  • 2 tablespoons


  • 1 pound

    lo mein noodles or thin spaghetti, cooked according to directions and cooled

  • 3

    garlic cloves, peeled and thinly sliced

  • 1 tablespoon

    red curry paste

  • 1 tablespoon

    madras curry powder

  • 1/2 teaspoon


  • 1 teaspoon

    cumin, ground

  • 2 1/4 cups

    unsweetened coconut milk

  • 1 1/2 cups

    chicken stock or unsalted chicken broth

  • 2 tablespoons

    fish sauce or more to taste

  • 1 tablespoon


  • 1 tablespoon

    corn starch

  • 1 tablespoon

    fresh lime juice

  • 1 pound

    raw shrimp, peeled and deveined

  • 1/3 cup

    scallions, sliced for garnish

  • 1

    lime quartered for garnish

  1. Heat a large pot over medium high heat. Add a half inch of oil to the pot. Season the shallots with salt. Combine the flour and the cornstarch and then add it to the shallots. Toss the shallots so they become coated with the flour. Shake off excess flour.
  2. When the temp of the oil is 325° F, fry the shallots until they are crispy. Don’t let them brown to much or they will taste burned. Remove them from the pan to a paper towel lined plate and season them with salt. Put them somewhere where you won’t be tempted or you will find yourself having to fry more.
  3. Drain the pot of oil. Rinse and dry it. Place it back over medium high heat.
  4. Combine the garlic, curry paste, madras curry powder, tumeric, and cumin. Add the 2 tablespoons of oil to the pot. Add the garlic and spices. Sear the spices just until fragrant and then add the coconut milk, stock, fish sauce, and sugar. Bring to a boil and them reduce the heat to a simmer.
  5. Simmer for about 20 minutes to get the flavors to meld. Taste, it is probably going to taste salty but not to worry when you add the noodles it will cure itself of this issue but now would be the time to add more fish sauce of you think it needs it. Add the shrimp, let them cook to almost done and then turn the heat to high. Add 1 tablespoon of lime juice and bring the sauce just to a boil then turn it off.
  6. Place the noodles in a strainer and run hot water over them to warm them. Drain them and divide them among 4 bowls. Sauce the noodles with shrimp, curry sauce and then top with shallots and green onions.
    Serve with a lime on the side.

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