by thirschfeld
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Expand1 pound lo mein noodles or thin spaghetti, cooked according to directions and cooled Ask a question about this ingredient
vegetable oil Ask a question about this ingredient
3 garlic cloves, peeled and thinly sliced Ask a question about this ingredient
1 teaspoon cumin, ground Ask a question about this ingredient
1 tablespoon red curry paste Ask a question about this ingredient
1 tablespoon madras curry powder Ask a question about this ingredient
2 1/4 cups unsweetened coconut milk Ask a question about this ingredient
1 1/2 cup chicken stock or unsalted chicken broth Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
1/2 teaspoon tumeric Ask a question about this ingredient
2 tablespoons fish sauce or more to taste Ask a question about this ingredient
1 tablespoon fresh lime juice Ask a question about this ingredient
1 lime quartered for garnish Ask a question about this ingredient
1/3 cup scallions, sliced for garnish Ask a question about this ingredient
1 pound raw shrimp, peeled and deveined Ask a question about this ingredient
1 cup shallots, sliced into rounds Ask a question about this ingredient
1 tablespoon corn starch Ask a question about this ingredient
2 tablespoons flour Ask a question about this ingredient
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.
Ask a question about this stepWhen the temp of the oil is 325 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.
Ask a question about this stepDrain the pot of oil. Rinse and dry it. Place it back over medium high heat.
Ask a question about this stepCombine the garlic, curry paste, madras curry powder, tumeric and cumin. Add 2 tablespoons of oil to the pot. Add the garlic and spices. Sear the spices just until fragrant and then add the stock, fish sauce, sugar and coconut milk. Bring to a boil and them reduce the heat to a simmer.
Ask a question about this stepSimmer 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.
Ask a question about this stepPlace 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.
Ask a question about this stepMade this again last night using chunks of cod instead of shrimp. Outstanding!! This is one of our favorite recipes of FOOD52 ever (and we have tried, and I make on a regular basis, many FOOD52 recipes). Thank you, thirschfeld. ;o)
Had enough to take lunch the next day and while I thoroughly enjoyed it right after making it, dare I say this is even better as left overs?
We ate this last night and finished the rest off for lunch today. It was so good - I'm planning how quickly I can make this again! Loved the shallots, and the curry sauce was delicious. Great recipe.
Shrimp, like beef or any other main food item comes in many different sizes, flavors and textures. There is no mention of the species of shrimp in this resicepe; the best "farmed." shrimp would be a monodon, (Kobe beef) commonly know as Black Tiger Prawn and I would suggest size of 26/30 pieces per kg. You can now find tigers, fresh, never frozen or slacked out, grown in extensive farms not intensive ones requiring many additives to ensure good health. Of course you can go for wild caught and that is a whole different story but don't let anyone tell you the white, grey or glass farmed prawn is superior, it is NOT! It is grown in very dense populations and needs a lot of help to survive..that species is Vannamei
This one goes into the rotation. The shallots are wonderful, but for a weeknight, I think I'll skip them and add cilantro next time. Thanks!
Wow. This is one of the best dishes I have ever made....and I cook a lot. Wonderfully complex and balanced - the heat of the curry paste with the subtle sweetness of the coconut milk and oh my, those shallots. Too good!
I eat a vegetarian diet so I substituted marinated, broiled tofu for the shrimp and white miso paste for the fish sauce. My dining companion, who is not vegetarian, said he wouldn't change a thing.
Excellent recipe! Delicious results!
I would like to ask a question about the coconut milk because i am not sure. I have a quart of coconut milk in the fridge that I use on cereal or to drink its a lot thinner than the coconut milk you get in the can. Which coconut milk is the correct one to use in this recipe?
I used the canned but if the carton has a good cocnut flavor I am sure you could sub it in. Just maybe don't use as much as the recipe calls for. If you have extra virgin cocnut oil this would be a good place to use it too
just wanted to tell you again how much we love this sauce. I made it again last night with some mussels and it was fantastic. Really balanced flavors with enough spice for my daughter and not too much for me. It's a perfect weeknight meal. Thanks again!
Thanks healthierkitchen, I am so glad you like it. It is a favorite of mine as well
I don't know how I missed this--can't wait to make it. I always look for your recipes. Thanks.
this was very good! tastes just like a dish called Curried Chicken Noodle Soup that we get at our local Burmese restaurant. Theirs obviously has chicken rather than the shrimp and is garnished with the fried scallions as well as wedges of hard boiled egg. Both renditions are delicious and it's nice to now have a recipe with which to tinker depending on what I'm craving. thank you!!
oops, meant fried shallots and scallions which, btw, were delicious.
Oh momma that was good. (And shockingly easy.)
Yikes, I was so tired when I drafted that review, I meant to say "shallots," not "scallions." (It's been an insanely busy couple of months . . . ) The SHALLOTs are phenomenal. Sorry!! ;o)
Made this tonight and my daughter deemed it "restaurant worthy." But then, I knew it would be tasty! Like AJ, wasn't sure the difference Madras curry might bring to the flavor, but I went with the curry blend I have. Was thinking that Madras might have red pepper too? Really delicious!
Mr H, what is "madras" curry powder? I usually blend my own curry powder, so it would help to know what goes into the madras (generally). Cannot wait to try this. Thanks!! ;o)
This was great ~ we made it for dinner last night and the family loved it. Now we're fighting who gets the leftovers for lunch!
Gorgeous! Every recipe you post is so inspired. Mr T was just mentioning yesterday how he prefers thin noodles with shrimp. (He explained that the delicate taste of shrimp requires a more delicate texture of noodle. Pretty insightful, I'd say.) We eat curried-any-and-everything several times a week, so this one's going to be an instant hit here. In fact, I've just changed the menu for this evening, to this. Thank you for regularly contributing here. ;o)
thanks dymnyno
thank you hardlikearmour. Pretty much I fry twice as many shallots than needed so everyone can sneak a few.
thanks nannydeb
Love your combo of the thai curry paste with the indian curry powder. This dish is right up my alley, and you are so right about hiding the fried shallots!
Fany is the author of My Sweet Mexico and Paletas.
My daughter and I made this for lunch today. We love Thai food and we (including my husband and daughter) concluded that this recipe competes with the best of the best we have ever eaten.
Thanks for the great recipe. Will be making this again soon (maybe with jasmine rice).