Curry Shrimp with Vegetable Noodles

By mm_food4me

* Note: Coconut milk should be added gradually until desired consistency is reached.

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 3/4 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

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.