Flight Pantry

Looking for a cozy, flavorful dinner that’s quick to prepare and feels like a warm hug in a bowl? This creamy shrimp curry with spinach and carrots, served over soft rice noodles, is everything you need. It’s packed with vibrant colors, bold spices, and a creamy coconut-based sauce that ties it all together.

This dish was born out of a craving for something comforting, easy, and full of taste. Sweet carrots add crunch, the green curry brings that satisfying kick, and the spinach melts perfectly into the sauce. The shrimp are juicy and tender, and the rice noodles soak up every last drop of flavor.

Perfect for weeknights when you’re short on time but still want to eat well — or for a weekend when you feel like treating yourself to a homemade curry that’s better than takeout.

Let’s get cooking!

Ingredients (Serves 4):

• 400 g (14 oz) peeled shrimp

• 2 medium carrots, thinly sliced

• 150 g (5 oz) fresh spinach

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 2 cm (about 1 inch) piece of fresh ginger, grated

• 2 tablespoons green or yellow curry paste

• 400 ml (1 can) coconut milk

• 1 tablespoon vegetable oil

• 1 tablespoon fish sauce (optional)

• Salt and pepper to taste

• Juice of half a lime

• 200 g (7 oz) rice noodles

Instructions:

1. Cook the rice noodles according to the package instructions. Drain and set aside.

2. Heat the oil in a large pan or wok. Sauté the onion until soft and translucent.

3. Add the garlic and ginger, cooking for about 1 minute until fragrant.

4. Stir in the curry paste and cook for another minute to release the flavors.

5. Pour in the coconut milk and bring to a gentle simmer. Let it cook for 5 minutes.

6. Add the carrots and simmer for 5–7 minutes until slightly tender.

7. Add the shrimp and cook for 3–4 minutes until pink and fully cooked.

8. Stir in the spinach and let it wilt in the hot curry.

9. Season with salt, pepper, fish sauce (if using), and lime juice to taste.

10. Serve hot over the rice noodles.