Curry Shrimp with Rice Noodles! Dinner last night was requested by roomie. I don’t think I have made something this unhealthy in awhile. It was delicious though! My challenge now is to make a healthy version!
Here is the recipe:
Soak stir fry rice noodles for 20 min or so in hot water. Drain. (I just boiled rice noodles, I wonder what the difference would be)
In medium sauce pan, heat over low heat one can coconut milk, a splash of fish oil, 2 T brown sugar, 2-3 T curry paste – add more or less curry paste depending on how spicy you want it. Season raw, de-veined shrimp with salt and pepper. Heat peanut oil in sauté pan over medium heat, add sliced bell pepper and onion to pan and sauté for a few minutes. Add the shrimp and continue to cook until shrimp are pink, then add the rice noodles to soften. When all is done cooking pour in coconut milk mixture and toss to coat. Serve immediately.
Suggestions for lightening up are to use light coconut milk and shirataki noodles. That would cut out literally 250 calories. Roomie would never go near tofu so I will have to try this on my own.