There are days when all we crave is a warm, flavorful dish that transports us somewhere far away—without leaving the comfort of our kitchen. This creamy shrimp curry with spinach and rice noodles does just that. It’s a quick culinary journey to Southeast Asia, filled with the richness of coconut milk, aromatic spices, and the freshness of sautéed vegetables.
Whether you’re cooking a quick weeknight dinner or hosting friends on the weekend, this dish is guaranteed to impress. It’s easy to make, beautifully balanced, and full of vibrant color. The sauce is creamy and flavorful, with just the right hint of heat and sweetness. And the best part? It’s ready in under 30 minutes.
If you’re trying to eat a bit healthier without giving up the joy of a delicious meal, this one’s for you. You can even swap out the veggies for whatever’s in your fridge—but trust me, the combination of carrots and spinach is simply divine!
Recipe for 4 people
Ingredients:
• 300 g peeled shrimp (raw or cooked)
• 200 g rice noodles
• 2 medium carrots, thinly sliced
• 150 g fresh spinach
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp green curry paste (or red curry paste for more heat)
• 400 ml coconut milk
• 1 tbsp coconut oil (or vegetable oil)
• Juice of ½ lime
• Salt and pepper to taste
Preparation:
1. Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
2. Heat the coconut oil in a large skillet or wok over medium heat. Add the onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
3. Stir in the curry paste and cook for 1 minute to release the flavors.
4. Add the carrots and coconut milk. Simmer gently for 5 minutes.
5. Add the shrimp and cook until pink (if raw) or heated through (if pre-cooked).
6. Stir in the spinach and cook just until wilted—this takes less than a minute.
7. Season with lime juice, salt, and pepper to taste.
8. Serve hot over rice noodles, with a big smile!
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