It's an excuse to use my Paderno spiralizer again.
It does a great job of making vegetable noodles.
My camera's battery died, so I had to take a few pictures with my cell phone.
Curry Shrimp with Vegetable Noodles
Serves: Yields 4 servings
- 2 tablespoons vegetable oil
- 1 medium shallot, peeled and minced
- 1 red bell pepper, cored, seeded and cut into ½-inch dice
- 1 clove garlic, peeled and minced
- 2 tablespoons Panang red curry paste
- 2 teaspoons honey
- 1 tablespoon soy sauce
- Juice of one lime, about 2 tablespoons
- 1 cup coconut milk
- 1 pound medium shrimp; peeled and deveined
- Kosher salt and freshly ground black pepper
- 2 yellow squash, spiralized
- 2 zucchini squash, spiralized
- 2 scallions, chopped
- Small bunch cilantro, chopped
- 6 large basil leaves, chopped
- Zest of one lime, about 1 tablespoon
Place a large saucepan, on the stove over a medium heat and add the vegetable oil. Saut é the shallots and red pepper for 3 minutes to soften the shallots. Add the garlic and cook until fragrant, about 1 minute. Add curry paste, honey, soy sauce, lime juice, and coconut milk and cook another minute.
Season shrimp with salt and pepper and add to the broth. Simmer 3 minutes or until cooked through. Add spiralized yellow squash and zucchini and toss with the curry sauce. Cover and let simmer for 5 minutes to warm through. Remove lid and add scallions, cilantro, basil and lime zest. Toss everything together. Taste and adjust seasoning with salt and pepper. Serve immediately.
The next time I make this, I will change it up a bit. I will stir fry the vegetables and make the sauce in a different pan and then mix everything together.
I would also make some rice. you need something to sop up the rich curry sauce.
You can purchase the spiralizer at Amazon or Sonoma Williams.