Easy Thai Curry with Shrimp and Noodles is such an easy and delicious recipe. It can also be made vegetarian by replacing the shrimp with tofu.
Thai curry is usually one of my favorite take-out foods. The creamy coconut curry sauce paired with shrimp really hits the spot. The coconut milk offers a sweetness that is complemented by the heat of the curry. Vegetables, that are not cooked too much, round out the dish adding some crunch and plenty of vitamins and fiber to make Thai curry healthy too.
When I make Thai Curry with Noodles at home, I like to pile the curry over a mound of Thai rice noodles or regular linguine or maybe rice. Then I add just a squeeze of lime, and some chopped, fresh cilantro. Perfection.
An Easy & Budget-friendly Recipe
It was a great surprise when I realized how easy and versatile Thai curry is to make at home. Making a take-out copy cat at home is especially helpful these days when we are not going out to dinner as frequently (or hardly at all!). Similar to a soup or stew Thai curry with noodles is also a great way to use up vegetables – carrots, celery, onions, and this time of year zucchini!
You can also adjust the heat level (spice wise) to your own tastes. Additionally, I love this recipe because it uses the stems of cilantro. I hate waste! The stems are full of flavor and while they may not work in a salad they are perfect for curry.
By the way green curry refers to the green chilies used in the sauce. While its origins are Thai, apparently it has been adapted by Thai expats to the rest of the world.
Ok, so how do you make easy Thai-curry noodles?
Easy Thai Curry with Shrimp and Noodles
- wok or frying pan
- sauce pan
- cutting board
- 12 oz linguine or asian noodles
- 1 medium zucchini or as I note you can sub in other vegetables
- 1 medium onion sliced thin
- 1 clove of garlic minced
- 1 to 2 tablespoons of Maesri green curry paste or another curry paste of your choice.
- ¼ cup of fresh cilantro stems chopped
- 2 to 4 tablespoons of vegetable oil I use avocado oil as it has a high heat point
- 1 can of light coconut milk
- 1 pound of uncooked shrimp peeled and deveined (if using tofu then chop into squares and drain liquid before adding to dish)
- 2 limes for juice and garnish
- A handful of fresh basil leaves Thai basil if you can find them – if not, standard basil leaves are tasty too.
- Salt to taste
- 1 tsp Cornstarch (optional)
- Cook noodles, linguine or rice to instructions.
- In a large wok or frying pan saute the onion in a tablespoon of oil until translucent. Add the garlic and cook until fragrant. Remove onions and garlic from pan.
- Cook the curry paste and cilantro stems in oil over medium heat until very fragrant. Stir frequently. Remove and put aside with onion mixture.
- Add another tablespoon of oil. Saute the zucchini until bright green (you do not want zucchini to be olive green and they will cook a bit more with the sauce so keep that in mind). If using other vegetables such as carrots, then cook accordingly (carrots will take longer to cook than zucchini).
- Put all the cooked vegetables back in the pan. Add the coconut milk. Season with salt. Bring to a simmer and cook about 2 minutes until thickened slightly.
- Stir in shrimp and cook until opaque and pink
- If sauce seems thin, add a teaspoon of cornstarch to thicken the sauce.
- Remove from heat.
- Serve over choice of noodles, rice or linguine. Serve with lime wedges and cilantro leaves.