Chiang Mai Style Coconut Shrimp Curry with crispy noodles

By: Deborah Dean

Ingredients

~Curry Paste~
6 Dried red chilies, deseeded
3 Shallots, roughly chopped
4 Garlic cloves
1 thumb size knob fresh ginger, sliced
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric powder
1 teaspoon of Valcom Kaffir lime leaves
½ teaspoon shrimp paste
1 tablespoon neutral oil
2 to 3 tablespoons water, as needed
~ Curry Base ~
2 tablespoons neutral oil
Curry paste – all
400ml coconut cream
1 tablespoon light brown sugar
1½ tablespoons fish sauce
Lime juice – to taste (about 1 tablespoon)
~Other~
250g Raw prawns, peeled and deveined (tails optional)
250g Dried egg noodles - your preference
Neutral oil – for frying
Garnishes- Pickled mustard greens (optional) - Red onion, thinly sliced – ¼ cup - Fresh coriander – a small handful - Chili oil – to taste - Lime wedges – for serving

Soak the dried chilies in hot water for 15 minutes until softened.
Blend the chilies with shallots, garlic, ginger, coriander, cumin, turmeric, kaffir lime leaves, shrimp paste, oil, and enough soaking water to form a thick, smooth paste.
Cook the egg noodles in salted boiling water until just tender. Drain well.
Divide the noodles in half. Reserve one half for the soup. Heat Oil in a deep pan. Oil is ready when the end of a wooden chopstick bubbles when inserted in the oil. Carefully place the other half in hot oil & deep fry until golden and crisp. Drain on paper towels. Cook in batches if needed.
Heat oil in a wide pan over medium heat. Add the curry paste and cook for 4 to 5 minutes, stirring constantly, until thick, glossy, and fragrant.
Add coconut cream and cook until the oil begins to separate slightly on the surface.
Stir in sugarand fish sauce. Simmer gently for 8 to 10 minutes until the curry thickens. Add lime juice and adjust seasoning so the balance is creamy, savoury, lightly sweet, and citrus‑bright.
Add the prawns directly to the simmering curry. Cook gently for 2 to 3 minutes, just until opaque and tender. Do not overcook.
Place the soft noodles into serving bowls. Ladle over the curry and prawns, ensuring the noodles are partially submerged.Top generously with crispy noodles.
Finish with pickled mustard greens (if using), red onion, coriander, and a lime wedge and chilli oil, on the side.