Friday, September 13, 2013

Red Curry Shrimp over Rice Noodles

As I have said before, I try to eat seafood once a week. This week I decided to try a new shrimp dish. Wow, it was simple to make and super tasty. If you are looking for a quick but flavorful meal look no further! This dish took less than 30 minutes from start to finish.

Red Curry Shrimp over Rice Noodles
 Serves 4

1 can (14 oz) Lite Coconut Milk
2 tablespoons Red Curry Paste
1 tablespoon brown sugar
1 pound 26/30 peeled and deveined shrimp
1/2 pound snap peas, trimmed
1 red pepper, sliced
1/4 cup basil
2 tablespoons fish sauce
Wide Rice Noodles

  1. Prepare rice noodles as directed on package omitting any fat or salt.
  2. While the noodles are cooking. In a large skillet over medium heat bring the coconut milk to a simmer
  3. Whisk the red curry paste and brown sugar into the coconut milk, until well blended
  4. Bring to a boil, reduce heat to medium low. Simmer for 5 minutes.
  5. Stir in shrimp and vegetables. Cover and cook for approx. 5 minutes, until shrimp are pink and vegetables are crisp tender.
  6. Stir in basil and fish sauce. Cook an additional minute.
  7. Serve over rice noodles.
  • To save time buy shrimp already peeled and deveined
  • When making this stay with larger shrimp like 26/30's or 21/25's.
    • Shrimp numbers mean the approx. shrimp per pound. For example, a 26/30 would mean that there are approx. 26-30 shrimp per pound.
  • If you use smaller shrimp I would put the veggies in first then after a minute or two then put the shrimp in so they do not overcook and become rubbery.