Coconut Curry Shrimp with Sweet Potato Noodles

23 May, 2020
Shrimp Curry

It’s always a miracle how Chinese chefs use cleaver and wok. They are working very fast and meticulous. I like to cook in a wok, especially Chinese or Asian food. When I want to be ready with lunch or dinner quickly, my choice is a simple wok dish.

I made this wok dish with commonly used Indian spice mix, curry powder. It is a mix of curcuma, chili powder, coriander, cumin, ginger and pepper. It gives very nice yellow color to the food because of curcuma. I also add fresh ginger, lemon grass and lime into it, because they make a good balance with curry.

We like black tiger shrimp very much, it’s big and has very tasty meat. You can prepare this dish faster if you buy raw, shelled and deveined shrimp. If you buy frozen one, you’ll have to defrost before use and prepping time will be longer of course. It’s very easy to overcook shrimps, just warm thoroughly and it’s ready. Noodle is the other one what I overcook sometimes I really don’t like if it’s too soft. I have to pay attention to instruction on the label, but unfortunately is not the best to follow it every time, I check and taste during cooking for good result.

I recommend Chinese sweet potato noodles, only 100% sweet potato flour with a neutral taste, it has no other ingredients. It’s a really good choice in paleo and just gluten free diet. You can substitute it with konjac tree flour noodles, it has neutral taste too, but its cooking method is a bit different.

I use coconut cream most of the time instead of simple coconut milk when I make curry sauce. It will be silky and creamy without any thickener. Don’t worry, if you have only coconut milk at home, use a teaspoon tapioca flour to thicken the sauce.


Coconut Curry Shrimp with Sweet Potato Noodles

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Author: Andrea


  • 800 gram black tiger shrimp fresh or frozen (thawed), shelled and deveined
  • 1 big broccoli
  • 600 ml coconut cream or milk
  • 450 gram sweet potato noodles
  • 3 tbsp coconut oil
  • 1 tbsp ginger grated
  • 1 tbsp lemon grass grated
  • ½ tsp chili powder more if you like it hot
  • 1 tbsp lime juice
  • 4 cloves garlic
  • 1 tbsp curry powder
  • 1 tsp curcuma powder
  • 1 tsp tapioca flour only if you used coconut milk
  • 1 bunch fresh coriander cut finely
  • 1 tsp salt
  • ½ tsp black pepper freshly ground


  • Heat 3 tbsp coconut oil in a wok on medium-high heat until hot.
  • Add ginger, lemon grass, garlic and stir for 20 seconds.
  • Add broccoli, curry powder, curcuma powder, chili powder, salt and pepper and simmer them for 5-6 minutes, until broccoli is tender but still crisp.
  • Stir in shrimp and lime juice and cook it for 2-3 minutes.
  • Add coconut cream and cook it on medium high heat until is boiling, then reduce the heat to low. (If you used coconut milk and the sauce is too liquid, sprinkle with 1 tsp tapioca flour and stir it.)
  • Soak sweet potato noodles in boiled water for 8-10 minutes.
  • Add into the wok and stir it with broccoli, shrimp curry. Add more salt and pepper to taste if needed.
  • Serve with finely cut fresh coriander on the top.