Name: Thai Shrimp in Green Curry Sauce
Prep time: 8 min
Cook time: 6 min
Total time: 17 min
Yield: 4 servings
Ingredients: 5 oz dry rice noodles thin variety; 1 tsp canola oil; 1 item(s), small uncooked bell pepper(s) 1 large, red, thinly sliced; 1 medium uncooked zucchini cut in half lengthwise and sliced; 1 pound(s) uncooked shrimp large, peeled and deveined; 13 fl oz light unsweetened coconut milk (low-fat); 0.5 cup(s) water; 2 Tbsp fish sauce; 1 Tbsp green curry paste; 1 tsp honey; 6 medium uncooked scallion(s) thinly sliced; 0.333 cup(s) basil chopped fresh; 0.5 item(s) fresh lime(s) cut into 4 wedges

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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

Instructions

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

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