Thai shrimp in green curry sauce
8
7
7
SmartPoints® value per serving
Total Time
17 min
Prep
8 min
Cook
6 min
Serves
4
Difficulty
Easy
Coconut milk, fresh ginger, fish sauce, and Thai green curry paste (which is a blend of green chilies, ginger (or galangal), onion, garlic, and green bell pepper, lemon juice, and lime zest) are staples in Thai cuisine. The light coconut milk adds sweetness and creaminess (with little fat), and the ginger and curry paste add savory spice and fire. Look for coconut milk and red curry paste in the ethnic section of your supermarket. The balance of honey, scallion, basil, and lime, plus the natural aromas created by cooking your fresh peppers zucchini creates a lovely medley on your plate.
Ingredients
dry rice noodles
5 oz, thin variety
canola oil
1 tsp
uncooked bell pepper(s)
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
light unsweetened coconut milk
13 fl oz, (low-fat)
water
½ cup(s)
fish sauce
2 Tbsp
green curry paste
1 Tbsp
honey
1 tsp
uncooked scallion(s)
6 medium, thinly sliced
basil
⅓ cup(s), chopped fresh
fresh lime(s)
½ item(s), cut into 4 wedges
