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Curry Shrimp with Vegetable Noodles

Serves: Makes 4 servings

Ingredients:

  • 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
  • ¼ to ¾ cup coconut milk (*See note below)
  • 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

* Note: Coconut milk should be added gradually until desired consistency is reached.

Procedures:

Spiral vegetable noodles make a delicious alternative to cooked pasta, especially for those who are glucose intolerant. Toss in curry paste, basil and cilantro for a memorable Indian-inspired dish.

Place a large saucepan, like the Staub Perfect Pan, on the stove over a medium heat and add the vegetable oil. Sauté 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.

Tested and perfected in the Sur la Table kitchen

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