Thai Shrimp Curry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 600
- Total Fat
- 25 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 183 milligrams
- Sodium
- 921 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 4 grams
- Protein
- 30 grams
- Sugar
- 10 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 8-ounce package rice noodles
2 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
3 cloves garlic, minced
4 scallions, chopped
Kosher salt
2 tablespoons Thai red curry paste
1 14-ounce can Thai unsweetened coconut milk
2 teaspoons fish sauce
1 tablespoon sugar
1 12-ounce bag frozen stir-fry vegetables
1 pound peeled and deveined large shrimp
Fresh cilantro and lime wedges, for serving
Directions
- Cook the rice noodles as the label directs. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, scallions and a pinch of salt and cook, stirring, until starting to soften, 2 to 3 minutes. Add the curry paste and stir to coat. Add the coconut milk, whisking as you pour. Stir in the fish sauce and sugar. Add 3/4 cup water and bring to a simmer. Cook, whisking occasionally, until thickened, 6 to 8 minutes.
- Add the frozen vegetables to the skillet and cook, stirring, until warmed through, 3 to 4 minutes. Add the shrimp and cook, stirring and flipping occasionally, until just pink, 4 to 6 minutes.
- Divide the noodles among bowls. Top with the shrimp curry and sprinkle with cilantro. Serve with lime wedges.