Thai Red Curry Zucchini Noodle Bowls
with glazed shrimp
Smarts #1: Adjust the curry paste as you go. Start with the lower amount and add more at any point to give the broth more spice and flavor.
- Bell peppers, red - 1, thinly sliced
- Lemongrass - 2 stalks, finely diced (sub 1 tsp lemongrass paste / stalk)
- Ginger, fresh - 1 tsp, grated
- Zucchini - 12 oz, spiralized, peeled into ribbons, or cubed
- Limes - 1, wedges
- Cilantro leaves - 1/4 cup
- Oil, cooking - 1 Tbsp
- Curry paste, red - 1-3 Tbsp, more or less to taste
- Coconut milk, light (14 oz / 397 g) - 1 can
- Stock, any type - 4 cups
- Fish sauce - 1 Tbsp
- Shrimp, peeled and deveined - 1 lb
- Bragg's / coconut aminos - 2 Tbsp
- Vinegar, rice - 2 tsp
- Honey - 1 Tbsp
- Oil, toasted sesame - 1 tsp
- Oil, cooking - 2 Tbsp
- Sesame seeds, white - 1 tsp
- Shrimp - Defrost, rinse, and pat dry.
- Make glaze - Whisk together aminos, vinegar, honey, and toasted sesame oil. (Can be done up to 5 days ahead)
- Bell peppers / Lemongrass / Ginger - Prep as directed. Store bell peppers in one container. Combine lemongrass and ginger in a second container. (Can be done up to 5 days ahead)
- Zucchini - Turn zucchini into 'noodles' with a spiralizer, peel off strips with a peeler, or slice into cubes. (Can be done 1 day ahead)
- Limes / Cilantro - Prep as directed.
- Heat a Dutch oven or large saute pan with cooking oil (for zucchini noodle bowls) over medium heat. Add bell peppers with some salt. Saute until starting to soften, 2 to 3 minutes.
- Add lemongrass, ginger, and curry paste. Saute until fragrant, ~1 minute.
- Add coconut milk, stock, and fish sauce and stir well. Bring to a boil and then reduce to a low simmer. Simmer for 15 minutes to let the flavors develop while preparing shrimp.
- While soup simmers, heat a nonstick pan with cooking oil (portion for shrimp) over medium heat. Add shrimp in a single layer and let cook until golden brown on one side, 2 to 3 minutes. Flip shrimp and pour glaze over top. Cook shrimp until coated in glaze, 2 to 4 minutes more.
- Transfer shrimp to a plate and sprinkle with sesame seeds.
- Return to simmering soup and add zucchini noodles. Cook until tender, ~1 minute for zucchini noodles and ~5 minutes for zucchini cubes.
- Remove from heat and squeeze half the lime wedges into the broth. Taste and season with more fish sauce or lime juice if needed.
- Divide zucchini noodles and broth between serving bowls. Top with shrimp and cilantro. Serve extra lime wedges on the side. Enjoy!
This is best if the noodles are made separately and added when you're ready to eat, especially for leftovers.1 Helpful
The Thai red curry paste gave this recipe a nice kick! We also added a little white rice to the cooking broth, just to give the dish a less watery finish.0 Helpful
I love this. It is very easy to substitute anything I have in my vegetable bin. I have researched and found a more authentic red curry paste and it has made a big difference. Much more flavorful..0 Helpful
4 for the first night. 3 for leftovers. I don't know why, but the tofu which we stored separately from the curry lost a lot of flavor overnight.0 Helpful
I really enjoyed this. We didn't have enough noodles, and I added a whole lot more curry paste than in the recipe, then it all came together for some flavorful meals. The glazed tofu was exceptionally good. I would eat it on its own and not just in the soup!0 Helpful
This broth was amazing and the tofu was really delicious. I would make the tofu again as a side dish or snack on its own and tofu isn't even my favorite.0 Helpful
Very good and high flavor. We went on the high side for the curry paste and it was perfect!0 Helpful