Thai Red Curry Coconut Shrimp with Sweet Potato Noodles
Thai Curry Shrimp with Coconut and Sweet Potato Noodles is quick, easy and done in about 30 minutes.
Servings: 4
Calories: 344kcal
Equipment
Ingredients
- 2 large sweet potatoes spiralized into noodles
- 1 lb. large shrimp peeled and deveined
- 1 - 15 oz 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
Instructions
- 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.
Notes
**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!
Nutrition
Serving: 1g | Calories: 344kcal | Carbohydrates: 34g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 239mg | Sodium: 1278mg | Fiber: 4g | Sugar: 7g