Thai Shrimp in Green Curry Sauce
- Total Time
- 0:17
- Prep
- 0:08
- Cook
- 0:06
- Serves
- 4
- Difficulty
- Easy
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dry rice noodles5 oz, thin variety
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canola oil1 tsp
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uncooked bell pepper(s)1 item(s), small, 1 large, red, thinly sliced
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uncooked zucchini1 medium, cut in half lengthwise and sliced
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uncooked shrimp1 pound(s), large, peeled and deveined
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light unsweetened coconut milk13 fl oz, (low-fat)
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water½ cup(s)
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fish sauce2 Tbsp
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green curry paste1 Tbsp
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honey1 tsp
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uncooked scallion(s)6 medium, thinly sliced
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basil⅓ cup(s), chopped fresh
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fresh lime(s)½ item(s), cut into 4 wedges
- Prepare noodles according to package directions.
- 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.
- Stir in scallions. Cook just until shrimp are opaque in center, 1–2 minutes.
- Divide noodles evenly among 4 bowls. Ladle soup evenly over noodles and sprinkle with basil. Serve with lime wedges.
- Per serving: 1 1/4 cups soup and 1/2 cup noodles