Curry Shrimp (sub Chicken) with Vegetable Noodles
By á-3145
Ingredients
- 2 tablespoons vegetable oil
- 1 medium shallot, peeled and minced
- 1 red bell pepper, cored, seeded and cut into 1/2-inch dice
- 1 clove garlic, peeled and minced
- 2 tablespoons Panang red curry paste
- 2 teaspoons honey
- 1 tablespoon soy sauce
- Juice of one lime, about 2 tablespoons
- 1/4 to 1/2 cup coconut milk (*See note below)
- 1 pound medium shrimp; peeled and deveined
- Kosher salt and freshly ground black pepper
- 2 yellow squash, spiralized
- 2 zucchini squash, spiralized
- 2 scallions, chopped
- Small bunch cilantro, chopped
- 6 large basil leaves, chopped
- Zest of one lime, about 1 tablespoon
- Note: Coconut milk should be added gradually until desired consistency is reached.
Details
Servings 4
Adapted from surlatable.com
Preparation
Step 1
Place a large saucepan, like the Staub Perfect Pan, on the stove over a medium heat and add the vegetable oil. Sauté the shallots and red pepper for 3 minutes to soften the shallots. Add the garlic and cook until fragrant, about 1 minute. Add curry paste, honey, soy sauce, lime juice, and coconut milk and cook another minute.
Season shrimp with salt and pepper and add to the broth. Simmer 3 minutes or until cooked through. Add spiralized yellow squash and zucchini and toss with the curry sauce. Cover and let simmer for 5 minutes to warm through. Remove lid and add scallions, cilantro, basil and lime zest. Toss everything together. Taste and adjust seasoning with salt and pepper. Serve immediately.
You'll also love
- LIME FLUFF 0/5 (0 Votes)
- Strawberry Carrot Cake 0/5 (0 Votes)
- Garden Macaroni Salad 0/5 (0 Votes)
- Coconut Curry Tilapia, Spinach and... 0/5 (0 Votes)
- Shrimp Diablo 0/5 (0 Votes)
- NOLA Crawfish-Stuffed Deviled Eggs 0/5 (0 Votes)
- Clams, Shrimp & Chorizo Cataplana 0/5 (0 Votes)
- Pasta Raphael 0/5 (0 Votes)
Review this recipe