What noodles can I use for the ginger noodles?

For ginger noodles, you can use different types of noodles, such as egg noodles, rice noodles, or even whole wheat noodles. Choose a type that you like.

Can I make the Indian curry in advance?

Yes, you can make the curry in advance and store it in the refrigerator. Reheat it over low heat before serving and add extra moisture if it has become too thick.

Can I freeze the Indian curry?

Yes, you can freeze the curry for later use. Make sure the curry has completely cooled before placing it in freezer-safe containers or bags. It usually stays good for up to 3 months.

Indian curry, shrimp tails, and ginger noodles

Name: Indian curry, shrimp tails, and ginger noodles
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 450g shrimp tails; Santa Maria Indian mango curry powder; 2 tbsp peanut oil for frying; 250g brown rice noodles; Juice and zest of 2 limes; 1 tbsp fish sauce; 4cm ginger; 4 tbsp rapeseed oil; 1cl cane sugar; 1 bunch cilantro; 1 cucumber; 1cl chili flakes

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30min

•

Easy

This Indian curry with shrimp tails and ginger noodles is one of those dishes that instantly refreshes everything for me: light, spicy, and bursting with flavor. The succulent, briefly seared prawns get a warm, aromatic boost from the curry powder, while the noodles are deliciously fresh and zesty thanks to lime, ginger, and chili. That combination of warm and cold, spicy and fresh truly makes this a top dish that never feels heavy. Perfect for when you're craving something quick, but still with that touch of exotic and surprising flair.

Ingredients

What do you need?

Quantity: 4P

The shrimp
450g shrimp tails
Santa Maria Indian mango curry powder
2 tbsp peanut oil for frying

Noodle salad
250g brown rice noodles
Juice and zest of 2 limes
1 tbsp fish sauce
4cm ginger
4 tbsp rapeseed oil
1cl cane sugar
1 bunch cilantro
1 cucumber
1cl chili flakes

450g shrimp tails
Santa Maria Indian mango curry powder
2 tbsp peanut oil for frying

250g brown rice noodles
Juice and zest of 2 limes
1 tbsp fish sauce
4cm ginger
4 tbsp rapeseed oil
1cl cane sugar
1 bunch cilantro
1 cucumber
1cl chili flakes