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Thai Green Curry Shrimp with Noodles

Thai Green Curry Shrimp with Noodles

This recipe is positively delicious, the final result has such a wonderful aroma, texture and flavor. See pictures below.

Ingredients

For 4 Person(s)

Ingredients

Buy ingredients for this Recipe

Method for Thai Green Curry Shrimp with Noodles

Puree 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 hot 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!

Green curry shrimp with noodles

Green curry shrimp with noodles

Prepared ingredients

Prepared ingredients

Puree curry paste

Puree curry paste

Start cooking

Start cooking

Add coconut milk & shrimp

Add coconut milk & shrimp



Reviews

Overall Rating (20)

4 out of 5 stars
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  • Rolf

    Rated 4 out of 5 stars

    "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

    Rated 4 out of 5 stars

    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

    Rated 4 out of 5 stars

    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

    Rated 4 out of 5 stars

    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

    Rated 4 out of 5 stars

    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

    Rated 4 out of 5 stars

    this looks good - substituting chicken for shrimp and no shallots

  • Anonymous

    Rated 4 out of 5 stars

    I veganized this recipe and substituted out shrimp for tofu. This tasted absolutely wonderful! Great recipe and will definitely make again.

  • Anonymous

    Rated 4 out of 5 stars

    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.

    Rated 4 out of 5 stars

    I posted a review of this recipe and forgot to sign my name. :-(

  • Angela

    Rated 4 out of 5 stars

    I can't wait to try...I LOVE THAI FOOD!!! I had a friend years ago that taught me many Thai recipes, but I am ready for some news ones!


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