THAI COCONUT CURRY SHRIMP NOODLE BOWLS
Steps:
- Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil. Add in the shrimp and cook until opaque and pink on both sides. Sprinkle with salt and pepper Remove the shrimp and place it in a bowl off to the side.
- Add the remaining coconut oil to the pot. Stir in the onions, peppers, more salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the snap peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the shrimp and cilantro and cook for 5 minutes more.
- To serve, place a handful of rice noodles in a bowl and cover with the shrimp curry. Top with extra cilantro or green onions.
THAI COCONUT CURRY SHRIMP
One of our favorite fast and easy shrimp dinners - serve with Asian noodles. I found this in Cooking Light Magazine - posting so that I can determine the nutrition amounts.
Provided by DebS 2
Categories Asian
Time 20m
Yield 2 Cups, 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and saute onions over medium high heat.
- Add curry paste and saute 1 minute.
- Stir in sugar, saute 15 seconds.
- Add shrimp, saute 3 minutes (or until done).
- Stir in coconut milk and fish sauce and heat through.
- Remove from heat and stir in green onions and basil.
Nutrition Facts : Calories 171.2, Fat 4, SaturatedFat 0.4, Cholesterol 214.3, Sodium 1437, Carbohydrate 8.6, Fiber 1, Sugar 4.3, Protein 24.2
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