Indonesian Curried Noodles with Shrimp
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
419 kcal
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Course
Main Course
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Cuisine
Indonesian
Indonesian Curried Noodles with Shrimp
Description
This recipe prepares rice noodles that are softened to al dente and then integrated with shrimp sautéed in a fragrant sauce made from coconut milk, garlic, ginger, and shallots. The curry-spice blend including curry powder, cumin, turmeric, and coriander adds warmth and earthiness. A fish sauce mixture containing tamarind paste, fish sauce, palm sugar, and lime juice brings acidity and subtle sweetness, enriching the sauce base.
The shrimp cook briefly in the sauce, ensuring a tender texture, before the noodles are tossed in to evenly coat them. The finished dish is garnished with chopped cilantro and peanuts which introduce herbal freshness and crunch. Lime wedges on the side add a bright citrus note when squeezed over the noodles.
This Indonesian Curried Noodles with Shrimp can be served as a flavorful main course that balances spice, acidity, and creamy components. It is best enjoyed fresh but can be refrigerated for 3-4 days and reheated carefully. Freezing is not recommended due to coconut milk separating.
Ingredients
- 8 oz. rice noodles
- 8 oz. Shrimp deveined
Spice Mixture:
- 1 Tbsp curry powder
- ½ tsp cumin
- ¼ tsp Turmeric
- ½ tsp Coriander ground
- ½ tsp kosher salt
Fish Sauce Mixture:
- 1 Tbsp tamarind paste
- 1 Tbsp fish sauce
- 1 tsp palm sugar
- 1 lime juiced
Other:
- 1 Tbsp vegetable oil
- 2 cloves garlic minced
- 1 Tbsp ginger fresh
- 2 shallot minced
- 1 cup coconut milk
- ¼ cup cilantro chopped
- ⅓ cup peanuts chopped
- 2 lime cut into wedges
Instructions
- Prepare noodles according to package instructions and set aside. In order to prevent them from sticking, it is a good idea to rinse them in cold water. Leave them in the cold water until you are ready to use them.
- In a small bowl combine curry, cumin, turmeric, coriander, and salt.
- Next, in another bowl combine tamarind paste, fish sauce, sugar, and lime juice.
- Heat oil in a wok on medium and saute shallots, garlic, and ginger until shallots are translucent.
- Add the coconut milk, and simmer for about 5 minutes.
- Add the spice mixture, stir, then add the shrimp and cook for about two minutes. Add the fish sauce mixture, and stir well.
- Add in the noodles and toss to coat evenly with the sauce.
- Sprinkle with cilantro, and peanuts.
- Serve with lime wedges.
Notes
- Store leftover curried noodles in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in the microwave for 2-3 minutes, stirring every 30-45 seconds until hot. Do not reheat more than once.
- Do not freeze as the coconut milk tends to separate upon thawing.
- If package instructions for rice noodles are unavailable, soak dry noodles in boiling water for 5 minutes until al dente, then rinse with cold water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 95mg | 32% |
| Sodium | 762mg | 32% |
| Potassium | 310mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 111mg | 11% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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