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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