Oh my goodness, can I eat this again? Is it tomorrow yet? I’ve been meaning to pick up some red curry paste since I usually have it on hand, but I’ve honestly been out since maybe the fall? Oops. I was thinking I’d make my crispy coconut tofu bowls for this week, but alas, I was at Trader Joe’s on Monday and their red curry sauce — trying something new! — just called my name. Add the zucchini I intended for the coconut tofu, toss in peppers I had, some brown rice noodles I have from my pantry . . . the rest is history. I folded in a generous, generous amount of cilantro and that paired with lime juice made this dish pop! Thai Red Curry Cilantro Noodles will be your new go-to pasta dish when you want a healthy version on takeout in the comfort of your own home.
Ingredients (serves 4).
- 1½ t coconut oil
- 1 t minced garlic
- 2 T minced fresh ginger
- 1/2 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 2 large zucchini
- 8 oz (about 25-30) shrimp *
- 4 oz brown rice noodles
- 1/2 c + 2 T Thai red curry sauce (like Trader Joe’s)
- 1 c fresh cilantro, roughly chopped
- Red pepper flakes to garnish
- Lime wedges to serve
* NOTE: this is the amount of shrimp I had in my freezer. Feel free to add more of a solid serving of protein of your choice!
- Cook brown rice noodles according to package directions, drain, and set aside.
- In a large sauté pan, heat coconut oil over medium heat. Once hot and liquified, sauté garlic and ginger for 1-2 min.
- Chop 1 zucchini and add to coconut oil with peppers. Sauté until just tender, adding 1-2 T of water as needed to avoid scorching. Meanwhile, spiralize second zucchini into noodles. Set aside.
- Add shrimp to veggies, cover and cook for about 4-5 min or until shrimp are cooked through.
- Mix in zucchini noodles and cooked brown rice noodles with 1/2 c curry sauce. Toss well and reduce to a simmer. Add 1-2 T more to taste (optional).
- Fold in chopped cilantro. Remove from heat.
- Dish up noodles between 4 bowls. Garnish each with extra cilantro and red pepper flakes for heat. Serve each with a lime wedge.
Nutrition for 1 of 4 servings.
259 calories • 7.1. g fat (24%) • 37.2 g carbs (55%) • 14.6 g protein (21%) • 4.3 g fiber • 9.7 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.