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Photo of Thai shrimp in green curry sauce by WW

Thai shrimp in green curry sauce

8
Points®
Total Time
17 min
Prep
8 min
Cook
6 min
Serves
4
Difficulty
Easy
This Thai curry gets a nutritional boost with the addition of non-starchy veggies like zucchini and bell pepper. Light coconut milk adds a hint of sweetness and creaminess, while the ginger and curry paste add savory spice and fire. Instead of noodles, you can also spoon this over whole grain brown rice to sop up all the delicious sauce.

Ingredients

Uncooked rice noodles

5 oz, thin variety

Canola oil

1 tsp

Bell pepper

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

Uncooked 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

Green curry paste

1 Tbsp

Honey

1 tsp

Scallions

6 medium, thinly sliced

Fresh basil

⅓ cup(s), chopped fresh

Lime

½ item(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 shrimp and vegetable mixture evenly over noodles and sprinkle with basil. Serve with lime wedges.
  5. Per serving: 1 1/4 cups shrimp and veggies and 1/2 cup noodles

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