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+ servings

Creamy Curry Pasta With Shrimp

A bowl of  this Shrimp Pasta with a Creamy coconut Curry Sauce makes a perfect, healthy and quick and easy meal for those cold, fall evenings.
Course Dinner, Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People


  • 1/2 Tbsp . coconut oil melted
  • 1/2 Cup shallots diced
  • 1 Tbsp . garlic minced
  • 1/2 tsp . ginger minced.
  • 1 tsp . corn starch
  • 3/4 Cup reduced- sodium chicken broth
  • 3/4 Cup light coconut milk
  • 1 tsp . yellow curry powder
  • 1/2 tsp . fish sauce
  • 1/2 Tbsp . brown sugar
  • 1/4 tsp . salt
  • 1 lb cooked shrimp
  • 1 6 oz package of brown rice noodles
  • Cilantro for garnish


  • Bring a large pot of water to a boil and place the noodles in. Turn off the heat and let the noodles cook while you prepare the sauce.
  • In a large pan, heat 1/2 Tbsp. coconut oil over medium heat.
  • Dice the 1/2 cup of shallots, the garlic and the ginger and place into the pan.
  • Sautee until soft, about 2-3 minutes.
  • ) Add in 1/2 cup of chicken stock and stir, scraping any bits off the bottom of the pan.
  • In a small bowl, combine 1 tsp. cornstarch with 1/4 cup of chicken stock and stir until the cornstarch is completely dissolved. Add the mixture into the pan and stir until it is well combined.
  • Turn the heat up to medium high and bring the sauce to a rolling boil. Boil for a good minute or so.
  • Turn the heat down to medium/low and simmer until the sauce starts to thicken, about 2-3 minutes.
  • Stir in 3/4 cup of coconut milk, 1 tsp. curry powder, 1/2 tsp. fish sauce, 1/2 Tbsp. brown sugar and 1/4 tsp. salt.
  • Turn the heat up to medium/high and boil again for 2-3 minutes.
  • Reduce heat to medium/low and simmer until thick, 2-3 minutes.
  • Drain the noodles, and pour the sauce over them
  • Toss with the cooked shrimp and cilantro and serve.