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Thai Shrimp in Green Curry Sauce

8
Points® value
Total Time
17 min
Prep
8 min
Cook
6 min
Serves
4
Difficulty
Easy

Ingredients

Dry rice noodles

5 oz, thin variety

Canola oil

1 tsp(s)

Bell pepper

1 item(s), medium, 1 large, red, thinly sliced

Zucchini

1 medium, cut in half lengthwise and sliced

Uncooked shrimp

1 pound(s), large, peeled and deveined

Canned unsweetened light coconut milk

13 fl oz, low-fat

Water

½ cup(s)

Fish sauce

2 tbsp(s)

Green curry paste

1 tbsp(s)

Honey

1 tsp(s)

Uncooked scallions

6 medium, thinly sliced

Lime

½ wedge(s), cut into 4 wedges

Instructions

  1. Prepare noodles according to package directions.
  2. Meanwhile, heat oil in Dutch oven over medium-high heat. Add bell pepper and zucchini and cook, stirring often, until crisp-tender, about 3 minutes. Add shrimp, coconut milk, water, fish sauce, curry paste, and honey and bring to boil.
  3. Stir in scallions. Cook just until shrimp are opaque in center, 1–2 minutes.
  4. Divide noodles evenly among 4 bowls. Ladle soup evenly over noodles and sprinkle with basil. Serve with lime wedges.
  5. Per serving: 1 1/4 cups soup and 1/2 cup noodles

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