Print
0 Items
Thai Green Curry Shrimp with Noodles Buy ingredients for this recipe! This recipe is positively delicious, the final result has such a wonderful aroma, texture and flavor. See pictures below. Ingredients1 cup chopped shallots MethodPuree shallots, lemongrass, garlic, ginger and cilantro stems in blender with curry paste, sugar, salt, turmeric powder, and water until as smooth as possible (about 1 minute). Heat oil in a wide heavy pot over moderate heat until not but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot (8 to 10 minutes). Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups (8 to 10 minutes). While sauce simmers, cook noodles in a pot of boiling salted water, uncovered, stirring occasionally, until tender (4 to 6 minutes). Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls. Add shrimp to sauce and simmer, stirring, until just cooked through. Remove from heat and ladle over noodles. Serve and enjoy! Source: Gourmet November 2005. 
Share photos of this recipe from your own kitchen or a restaurant table, and earn rewards!
Details and quick sign up here. 
Email This RecipeSend this recipe to yourself or a friend. CommentsRolf
August 8th, 2009
11:43 PM "Khawp Koon Khrawp" for sending me your wonderful recipes! Today, we had the Thai Green Shrimp with Noddles for dinner. Another wonderful meal!!! I have to cook it again for a friend next week. After arrival of the fresh Galangal, and the Thai chiles I ordered recently, our Thai meals will be even better.
edwina Steele
December 1st, 2010
2:39 PM I appreciate your suggestions. I cook 5 meals a week for 20 young college men and they love the addition of curry to my menus.
Pamela Hamlin
December 2nd, 2010
8:19 PM Made this tonight with one substitute...I couldn't find any lemon grass and in the produce dept of our store, there was lemon grass in a tube. Used double the strength and the dish came out wonderful. Great dish to make and everyone thought I spent hours in the kitchen!
Anonymous
September 28th, 2011
9:26 PM This was very disappointing... the sauce was very bland and oily. My family found this surprising given the number of excellent dishes we have made using the recipes here. The recipe calls for, in essence, you to make curry paste (lemongrass, shallots, garlic, ginger, etc) although it calls for adding canned green curry paste. If you want a green curry sauce, I would strongly suggest using this recipe: Thai green curry with chicken & eggplant, "Gaeng khiao wan gai".
Tim
October 6th, 2011
11:53 PM I tried the same recipe with red curry; turned out amazing as well. I think next time I'm going to throw in a few chiles to spice it up a bit more.
Martin Pyykkonen
February 25th, 2012
11:03 AM this looks good - substituting chicken for shrimp and no shallots
Anonymous
March 7th, 2012
11:25 AM I veganized this recipe and substituted out shrimp for tofu. This tasted absolutely wonderful! Great recipe and will definitely make again.
Anonymous
May 1st, 2012
3:42 PM I made this recipe exactly as written and was extremely happy with the results. The only places I diverged was in preparing it in a wok instead of a pot and not reducing the curry sauce as much as called for in the recipe. This allowed me to put more of the absolutely delicious curry sauce over the bowl of shrimp & noodles, making it more like a soup. I used the Mae Ploy brand Green Curry Paste and was pleased with the flavor and level of heat. Shallots are expensive around here, so I used a single package (2 lg shallots), which makes the equivalent of 1/2 cup chopped and made up the remaining half cup using chopped red onion. To my taste there is very little difference between shallots and red onions. I forgot! There was one other change. My wide rice noodles are in transite somewhere between Oregon & my house, so I used the narrow noodles. :-D
Jim B. from Frontenac, Ks
May 1st, 2012
4:03 PM I posted a review of this recipe and forgot to sign my name. :-(
Add a CommentRelated Recipes
Thai Sticky Rice Steeped in Coconut Milk, 'Khao Neeo Moon'
BBQ Ground Thai Chicken on Lemongrass Spears with Peanut Sauce
Thai Pork Satay, 'Moo Satay'
Khanom Buang Yuon
Find Another Thai RecipeSearch By: Name | Ingredients
|
