Curry Shrimp Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a medium bowl combine soy sauce, rice vinegar, cornstarch, salt, and black pepper. Add shrimp and toss to coat. Let sit while you prepare other ingredients (10–15 minutes).

When ready to cook, heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until shimmering.

Add shrimp in a single layer and sear without moving for 1 minute, then flip and cook another 30–60 seconds until just opaque and cooked through. Remove shrimp to a plate and cover loosely; reserve skillet with any fond for the sauce.

Bring a pot of salted water to a boil and cook egg noodles according to package directions until al dente. Drain and toss with a little oil to prevent sticking. Set aside.

Prepare sauce

In a small bowl whisk together coconut milk, stock, red curry paste, fish sauce, brown sugar, and lime juice until smooth. Taste and adjust — add more curry paste for heat or a touch more sugar if too tart.

Wipe skillet if it has excess residue from shrimp, then return to medium-high heat and add remaining 1 tablespoon neutral oil.

Add garlic and ginger and sauté 20–30 seconds until fragrant, being careful not to burn.

Add sliced onion, bell pepper, and carrots. Stir-fry 2–3 minutes until vegetables begin to soften but retain some bite.

Add peas or snap peas and cook another 1 minute until heated through.

Give the sauce a quick stir and pour it into the skillet with the vegetables. Bring to a gentle simmer and cook 1–2 minutes to slightly thicken and marry flavors.

Add the cooked noodles and seared shrimp back into the skillet. Toss gently with tongs or two spatulas to coat noodles and shrimp evenly in the curry sauce. Cook 1–2 minutes just to heat everything through and allow flavors to meld.

Turn off heat. Drizzle sesame oil over the dish and add crushed red pepper flakes if using. Toss briefly to distribute.

Transfer to serving plates and garnish with sliced scallions and chopped cilantro.