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Shrimp and Corn Coconut Curry with Noodles

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 -6
Author: Emily Clifton - Nerds with Knives


  • 12 ounces rice noodles 340g (vermicelli)
  • 1 pound shrimp 454g, peeled and deveined
  • 2 ears corn kernels removed from the cob (or about 1 1/2-2 cups frozen corn)
  • 1 tablespoon curry powder mild or spicy
  • 2-3 tablespoons thai red curry paste
  • 2 tablespoons coconut or vegetable oil
  • 1 medium onion chopped (about 2/3 cup)
  • 3 teaspoons garlic grated (about 3 medium cloves)
  • 1 tablespoon fresh ginger grated (about a 2 inch piece)
  • Salt and pepper
  • Zest and juice of 1 lime
  • 1 tablespoon fish sauce
  • 1 can 14 oz coconut milk
  • 1-2 tablespoons honey more or less, to taste
  • 3/4 cup mixed cilantro basil and/or mint leaves, for garnish
  • 1 lime quartered, for garnish


  • Cook rice noodles according to package directions, then drain and rinse well with cool water. Set aside. Keep a pot of boiling water on stove for reheating noodles later.
  • Melt coconut oil in a wide skillet over medium heat. Add onions and cook until softened, about 5 to 8 minutes. Add curry powder, curry paste, garlic and ginger and stir everything together, cook for 2 minutes more.
  • Add lime zest and juice, honey, fish sauce and coconut milk. Add corn and stir to combine. Simmer gently for 5 minutes, stirring every so often until the sauce thickens slightly.
  • Season shrimp with salt and pepper, add to pan and simmer gently until shrimp are just cooked, 3 to 4 minutes. The shrimp should be just barely opaque where it’s thickest.
  • Dip noodles briefly in hot water to reheat, then drain and divide among bowls. Spoon shrimp and sauce over each serving. Garnish with cilantro, basil and mint leaves and a wedge of lime.
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