Food Is Medicine – Curried Shrimp and Noodles

By January 21, 2021March 16th, 2024No Comments

If you like Pad Thai you will probably like this dish. The sauce in this recipe comes together easily and within  60 minutes from start to finish I was able to sit down to dinner.  I tend not to have fresh basil or specialty ingredients laying around so I make do with what is in the kitchen.  I used dried basil for the fresh,  ground red pepper for the gochugaru,  and tangerines to replace the lime ingredients.  Be careful with the hot spices to make sure you don’t create more fire than you want.   

  • 2 Tablespoons olive or coconut oil
  • 1 large onion, chopped finely
  • 1 small jalapeno, seeds removed, coarsely chopped
  • 3 garlic cloves, finely chopped
  • 1 1/2 pound shrimp, peeled and roughly chopped
  • 1 tablespoon curry powder
  • 1 tablespoon gochugaru (Korean red pepper powder)
  • 2 teaspoons finely grated peeled ginger
  • 1 tablespoon tomato paste
  • 1 tablespoon flour
  • 4 cups vegetable stock
  • 12 ounces wide rice noodles
  • 1 teaspoon finely grated lime zest
  • 2 tablespoons fresh lime juice
  • Chili oil, fresh basil leaves, and sliced scallions for garnish
  1. In a large Dutch Oven or skillet over medium heat, combine oil and onion.  Cook, stirring often until the tomato paste begins to brown, 6 to 7 minutes.  Stir in jalapeno, garlic curry powder, gochugaru and ginger, cook stirring, about 1 minute, add tomato paste and cook until slightly darkened about 3 minutes.
  2. Add shrimp and cook, stirring often, until shrimp is cooked through, about 5 minutes.
  3. Sprinkle flour over the mixture and cook until flour is no longer visible.  Add broth, bring to a boil.  Reduce heat and simmer briskly, stirring occasionally, until reduced by half, about 25-30 minutes.
  4. Meanwhile, cook noodles according to package directions: drain.  Add noodles to the sauce, tossing to coat.  Remove from heat. Stir in citrus zest and juice.  Place in serving dishes then drizzle with chili oil and top with basil and scallions.


Modified From Bon Appetit