Thai shrimp in green curry sauce
10
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
Dry rice noodles
5 oz
Canola oil
1 tsp
Bell pepper(s)
1 item(s), small
Uncooked zucchini
1 medium
Uncooked shrimp
1 pound(s)
Canned unsweetened light coconut milk
13 fl oz
Water
0.5 cup(s)
Fish sauce
2 Tbsp
Green curry paste
1 Tbsp
Honey
1 tsp
Uncooked scallion(s)
6 medium
Basil
0.333 cup(s)
Lime
0.5 item(s)
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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