Shrimp and Shirataki Noodle Red Curry
ChefRhonda PlataDifficultyBeginnerThis Thai red curry recipe calls for chopped lemongrass and shallots for added oomph, but most packaged Thai chili pastes already contain these ingredients, so if you don't have them on hand or can't find them, feel free to leave them out. You'll still end up with a flavor-packed curry dish that will ease your noodle bowl cravings.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 434
- % Daily Value *
- Total Fat 31g40%
- Protein 27g
- Total Carbohydrate 13g5%
- Dietary Fiber 2g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Warm half of the oil in a pot over medium heat. Season the shrimp with salt and add to the pot along with snap peas. Cook for three to four minutes or until cooked through. Transfer to a bowl.
In the same pot, add the remaining oil. Add shallot and lemongrass, sauté for two minutes then add curry paste and cook for one more minute.
Add the coconut milk to the pot. Bring to a simmer then add the noodles. Let it simmer for five minutes, then add the shrimp and snap peas back to the pot. Stir well and simmer for another minute.
Divide evenly between bowls. Top with cilantro and enjoy!
Ingredients
Ingredients
Directions
Directions
Warm half of the oil in a pot over medium heat. Season the shrimp with salt and add to the pot along with snap peas. Cook for three to four minutes or until cooked through. Transfer to a bowl.
In the same pot, add the remaining oil. Add shallot and lemongrass, sauté for two minutes then add curry paste and cook for one more minute.
Add the coconut milk to the pot. Bring to a simmer then add the noodles. Let it simmer for five minutes, then add the shrimp and snap peas back to the pot. Stir well and simmer for another minute.
Divide evenly between bowls. Top with cilantro and enjoy!
Notes
