Spicy Malaysian Curry Noodles

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  • 1/2 cup sliced shallots
  • 3 tablespoons sambal oelek chili paste (or 1-2 tablespoons for milder curry)
  • 1 tablespoon ground coriander
  • 2 tablespoons chopped lemongrass
  • 1 teaspoon fresh ground black pepper
  • 1 pound fresh Asian noodles (such as vegetable, pan mee or Miki)
  • 3 cups water
  • 3 cups chicken broth
  • 3 tablespoons palm sugar (or dark brown sugar)
  • 1 1/2 pounds raw shrimp, peeled and deveined
  • 1 can coconut milk
  • 2-3 tablespoons fish sauce (to taste)
  • Juice of one lime
  • Vegetable oil


In a food processor, process first 5 ingredients to a paste. Rinse noodles in warm water and set aside. Heat wok or soup pot to medium high and coat generously with oil. Add chili mixture and stir-fry until the paste absorbs the oil then starts to separate again, about 2 minutes. Add water, broth, and palm sugar. Reduce heat and simmer 10 minutes. Add shrimp, noodles and coconut milk. Simmer 3-4 minutes or until shrimp is just cooked through. Stir in fish sauce and lime juice. Serve hot.

Recipe from Central Market Mill Creek - Culinary Resource Center
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