Thai Red Curry Zucchini Noodle Bowls
with glazed shrimp

Name: Thai Red Curry Zucchini Noodle Bowls
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Bell peppers, red, thinly sliced; 2 stalks Lemongrass, finely diced (sub 1 tsp lemongrass paste / stalk); 1 tsp Ginger, fresh, grated; 12 oz Zucchini, spiralized, peeled into ribbons, or cubed; 1 Limes, wedges; 1/4 cup Cilantro leaves; 1 Tbsp Oil, cooking; 1-3 Tbsp Curry paste, red, more or less to taste; 1 can Coconut milk, light (14 oz / 397 g); 4 cups Stock, any type; 1 Tbsp Fish sauce; 1 lb Shrimp, peeled and deveined; 2 Tbsp Bragg's / coconut aminos; 2 tsp Vinegar, rice; 1 Tbsp Honey; 1 tsp Oil, toasted sesame; 2 Tbsp Oil, cooking; 1 tsp Sesame seeds, white

Active: 40 Total: 40

Original GF Paleo Vegetarian

These bowls do not include quite enough liquid to be called 'soup' but the zucchini noodles and vegetables are surrounded by enough flavorful coconut broth that you'll want to serve them in soup bowls. Top the bowls with glazed shrimp. For a similar meal that uses chicken instead of shrimp, check out this meal from 2019.
Smarts: 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.

Proteins

Shellfish

Cuisines

Asian - Thai

Ingredients

Metric

Servings:

Thai Red Curry Zucchini Noodle Bowls:

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

Glazed Shrimp:

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

Prep

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.

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Make

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!

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