Gluten-Free Coconut Curry Shrimp with Veggie Noodles

 

Ingredients:

For the Curry:

1 tablespoon coconut oil

1 tablespoon red curry paste (adjust for spice preference)

1 (13.5 oz) can full-fat coconut milk

1 cup low-sodium vegetable broth

1 tablespoon fish sauce (or gluten-free soy sauce)

1 tablespoon brown sugar

1 lime, juiced

1 tablespoon chopped fresh cilantro

1 teaspoon sriracha (optional)

• For the Shrimp and Veggies:
• 1 pound raw, peeled, and deveined shrimp (thawed if frozen)
• 1 cup broccoli florets
• 1 red bell pepper, thinly sliced
• 1 cup sugar snap peas, trimmed
• 1 yellow squash, spirals (or your favourite gluten-free noodles)
• Salt and freshly ground black pepper to taste
• Chopped fresh cilantro for garnish (optional)

Instruments:

• Large pot or Dutch oven
• Spoon
• Whisk
• Large skillet or frying pan
• Serving tongs
• Vegetable spiralizer (optional)

Instructions:

1. Prepare the Curry: In your large pot or Dutch oven, heat the coconut oil over medium heat. Add the red curry paste and cook for 30 seconds, stirring constantly, to release the fragrance.
2. Pour in the coconut milk, vegetable broth, fish sauce, brown sugar, and lime juice. Bring to a simmer and whisk to combine. Reduce heat to low and let simmer for 5 minutes.
3. Cook the Shrimp and Veggies: While the curry simmers, heat a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the pan and set aside.
4. Add the broccoli florets, red bell pepper, and sugar snap peas to the skillet. Sauté for 3-4 minutes, or until tender-crisp.
5. Assemble the Dish: Pour the cooked veggie mixture into the simmering curry sauce. Increase heat to medium-low and simmer for an additional 2 minutes.
6. Gently fold the cooked shrimp back into the curry.
7. Serve: Divide the curry and shrimp among serving bowls. Top with your spiralled yellow squash noodles (or other gluten-free noodles) and a sprinkle of fresh cilantro (optional).

Tips:

• For a thicker curry, whisk together 1 tablespoon cornstarch with 2 tablespoons of water to form a slurry. Gradually stir the slurry into the simmering curry until desired consistency is reached.
• Don't overcook the shrimp! They will become tough and rubbery.
• Want to add more protein? Cubed chicken or tofu would be delicious additions.
• You can adjust the spice level to your preference by adding more or less red curry paste and sriracha.
• Feel free to substitute your favourite chopped vegetables for the broccoli, red pepper, and sugar snap peas.

Nutritional Information (per serving):

This information will vary depending on the specific ingredients you use, but here's a general estimate:

• Calories: 450
• Fat: 25g
• Saturated Fat: 15g
• Carbohydrates: 35g
• Sugar: 15g
• Protein: 30g
• Sodium: 600mg (depending on sodium content of fish sauce)

Enjoy your flavourful and gluten-free Coconut Curry Shrimp with Veggie Noodles!