Thai Shrimp Curry and Peanut Noodles
Really though, this one is simple, healthy and good. I love the sweet and sticky Thai curry sauce on the shrimp. It's killer, just a tad spicy (you can adjust the heat to your liking) and goes perfectly with the super quick peanut noodles.
Foto: Half Baked HarvestIngredients
- 1 box brown rice noodels (8oz)
- 1 cup canned coconut milk
- 1/4 cup creamy peanut butter
- 1 1/2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 3/4 teaspoon red curry paste
- 1/2 cup sweet Thai chili sauce
- 1/3 cup coconut milk
- 1 lime (juiced)
- 2 tablespoons red curry paste (less if you don't like the heat)
- 1 tablespoon peanut butter
- 1/2 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic (grated or minced)
- 1 red bell pepper (sliced)
- 1 oz bag sugar snap peas (8)
- 1 pound of raw (deveined shrimp)
- chopped peanut (for garnish)
Steps
To make the peanut sauce. Combine 1 cup of canned coconut milk, 1/4 cup peanut butter, 1 tablespoon soy sauce, 1 1/2 tablespoons brown sugar and 3/4 teaspoon curry paste in a bowl or glass measuring cup. Set aside. Boil a large pot of water.
While the water boils make the shrimp. In a large sided skillet combine the sweet Thai chili sauce, coconut milk, lime juice, red curry paste, peanut butter, soy sauce, brown sugar, ginger and garlic. Whisk to fully combine and bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. Then add the red pepper and snap peas and cook until crisp and tender, 6 minutes. Add the shrimp and cook until opaque, 3 minutes. Keep warm.
Add the brown rice noodles to the boiling water and cook for 3 to 4 minutes. Drain and place in large bowl. Add as much of the peanut sauce to the noodles as you would like, toss well. Plate the noodles and spoon the shrimp over top. Top with chopped peanuts and cilantro if desired!
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