Thai Coconut Shrimp Curry with Zoodles Ingredients
Starting the week with this comforting and quick ‘Thai Coconut Shrimp Curry with Zoodles’ as nothing like comfort food on a Monday night. As mentioned above, it’s extremely easy to make and require few ingredients like:
Shrimp – raw or cooked (but definitely peeled and deveined). Red Curry Paste – homemade or store-bought Coconut Milk Zoodles – zucchini noodles (homemade or store-bought) Sesame Oil – or any light cooking oil Seasoning
How to Make Thai Coconut Shrimp Curry:
We start by marinating the shrimps in Thai red curry paste (this is done for extra flavor). You can skip and simply cook the shrimps and paste together too. Then we cook the shrimps. Then we make the coconut curry using red curry paste and seasoning. Then cooked shrimps and zoodles are cooked together for 4-5 minutes. And the recipe is ready to serve.
This recipe comes together in 15 minutes and is perfect to serve with fried rice, salads, wraps or even as is. It’s extremely filling and can be stored in the fridge for up to 3 days. If you don’t have zoodles, you can substitute them with spaghetti / thin noodles or rice/quinoa.
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