Coconut Shrimp Curry with Sweet Potato Noodles
A flavorful and aromatic coconut shrimp curry served over a bed of spiralized sweet potato noodles. This recipe is gluten-free and packed with nutrients.
Ingredients
- about 680 g Shrimp
- 1 can Coconut milk
- 2 tbsp Red curry paste
- 2 tbsp Lime juice
- 1 tbsp Fish sauce
- 1 tsp Brown sugar
- 2 large Sweet potatoes
- 1/2 medium Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 1/4 cup Cilantro
- 1 tbsp Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Spiralize sweet potatoes into noodles.
- 2Heat oil in a large skillet or wok over medium heat. Add chopped onion and sauté until softened.
- 3Add minced garlic and grated ginger and sauté for another minute until fragrant.
- 4Stir in red curry paste and cook for 1 minute.
- 5Add coconut milk, lime juice, fish sauce, and brown sugar. Bring to a simmer.
- 6Add shrimp and cook until shrimp turns pink and opaque, about 5-7 minutes.
- 7Add sweet potato noodles and cook until tender-crisp, about 3-5 minutes.
- 8Garnish with fresh cilantro and serve immediately.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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