2Heat the oil in a wok and stir-fry the shallots, garlic, and ginger for 2-3 minutes. Add the coconut milk and curry paste and let simmer 2-3 minutes.
3Add the shrimp, basil leaves, and sugar, and cook until the shrimp turn pink.
4Meanwhile, cook the noodles in boiling water according to package instructions, then drain well. Stir in the sesame oil and sesame seeds and garnish with the sprigs of basil. Serve immediately with the shrimp.