Thaw, devein if needed, and shell the shrimp. Pat dry with paper towels.

Heat some olive oil in the bottom of the 4-quart two-handled pot. Cook the shrimp for just a couple minutes per side until they are just no longer translucent through. Expect sticking; this is no problem. When the shrimp is done, remove to a plate.

Quickly add some more oil and then the sambal oelek and curry paste. Have fans on high for this stage of cooking, there is a risk of macing yourself. Cook for 1 minute or until they are fragrant and at risk of burning, then dump in the chicken broth. Stir and scrape at the stuck-on goodness until the bottom of the pan is clean, and then add in the coconut milk and bring to a boil.

Once simmering, add the fish sauce and taste for seasoning. Add in the noodles, being sure to submerge them completely, and cook for 3-4 minutes until the noodles are done to your liking. Add in the lime juice and the reserved shrimp, leaving behind as much of the oil on the shrimp plate as possible.

Serve with coriander atop in bowls.