Thai Red Curry Coconut Shrimp with Sweet Potato Noodles is a dish that is packed with flavor. It’s quick, easy and done in about 3o minutes, which means it is perfect for busy weeknights. Getting dinner on the table in less than a half hour has never been so delicious.
If you are anything like me, the thought of cooking anything at the end of a long day that takes longer than 45 minutes is exhausting. Seriously, the mere thought of it and I’m under a blanket hiding. Yes, I realize that I cook for a living, which is why my other half usually draws the short straw when it comes to dinner. By the time dinnertime rolls around, I’ve most likely spent the better part of my day in front of a stove and I’m done at that point. Can you imagine if you left work and then had to come home and do that very same thing for another hour or two? Yeah, me neither. Which brings me to today’s recipe. You need 30 minutes. Because, we want to eat good food, but we don’t want to spend half of the evening making it.
I have made this dish with chicken before and while it is delicious, I prefer the shrimp. Also, chicken takes longer to cook and we want to binge some tv, so faster is better.
A word on red curry
There are literally hundred of curries. If you have had one, and didn’t like it, don’t assume that you just don’t like curry. Thai red curry is different than green curry, yellow curry or Indian curries. You catch my drift, right? The list of curries is a mile long and they are all quite different. Some are very mild, some are blazing hot. This one is on the milder side. You set the heat level in this recipe. More curry paste will equal a hotter dish, less curry and it will have hardly any heat at all.
Usually, I serve this with black rice. It is visually striking and really delicious. I’ve also served this with chunks of sweet potato cooked in the broth like a soup. This recipe is a combination of the two.
- 2 large sweet potatoes, spiralized into noodles
- 1 lb. large shrimp, peeled and deveined
- 1 - 15oz can (unsweetened) coconut milk
- 1 Tbsp Thai red curry paste
- 1 1/2 Tbsp canola oil
- salt and pepper
- 1 bunch cilantro
- 1 bunch scallions
- 1 lime
- In a medium saute pan, heat oil over medium heat. Add sweet potato noodles, cover and cook for 10 minutes, stirring occasionally. (Add a few teaspoons of water if they begin to brown)
- In a small bowl, whisk to combine coconut milk and curry paste. Add to sweet potato noodles. Stir to coat noodles, then add shrimp.
- Cover and simmer on med-low heat for 6 minutes. Add sweet potato noodles to bowls, top with shrimp and ladle a bit of sauce over the top.
- Garnish with cilantro leaves, scallions and lime wedges.
- **If you do not have a spiralizer, cut sweet potatoes into chunks or slices and cook. The potatoes may have to cook for a little while longer, but it will still taste just as delicious!
Shop This Recipe:
- Spiralizer – This is the one that I have and I love it!
- Red Curry Paste – same paste as the one used in this recipe. Great flavor and perfect little cans so you can use only what you need!
- Coconut Milk – My preferred brand
- Forbidden Rice (Black Heirloom Rice) – If you want to give it a go with rice