First snow fall of the season is predicted to be landed on this part of the country tomorrow. I announced that to the kids few days ago and they were elated! Me on the other hand…well, I don’t want to be a Debbie downer, it’s not my favorite season alright ?!? Not after I live in Minnesota where winter feels like FOREVER! I had to dig us out of snow couple times when hubby wasn’t at home. It was horrible the first time. Kinda therapeutic the second time onwards. But that doesn’t make me like winter! But this season does make me think more of soup, stew and whatnot. And of course one can never own too many sweaters and tights. Not when you live here (Zara I’m coming again…soon!). So, here’s red curry zoodles I made not too long ago. Yes, I just got a spiralizer not too long ago too so as you can see I’m spiralizing the hell out of everything !
The husband and kids want their dose of real carbs and so theirs are served with angel hair pasta.
Red curry zoodles (4 servings)
- 4 medium size zucchini
- 2 Tbsp cooking oil
- 4 Tbsp of Thai red curry paste
- 4 Kaffir lime leaves tear the edge of leaves to release flavor
- 2 cups of chicken broth
- 2 1/2 cups coconut milk I prefer regular than low fat
- 1 lb of large shrimp peeled and deveined
- 10 fried tofu puffs
- 2 Tbsp fish sauce
- 1 Tbsp of brown sugar
- 2 handful of Thai basil or holy basil leaves
- Hard-boiled eggs halved
- Thai chili - thinly sliced
- More fresh basil leaves
- Fresh cilantro leaves
Cut both end of the zucchini off. My spiralizer requires that I cut long vegetables into half so it fits (you may not need to if your spiralizer can cut the whole veggies without issue). I use a thin cutter so the zoodles is thinner. Cover and set aside
In a large pot, preheat cooking oil. Add in the red curry paste and saute until fragrant, about 5 minutes, add in kaffir lime leaves and saute for another few seconds, pour in the chicken broth and coconut milk and bring to a gentle simmer (not rolling boil as this will "break" the coconut milk and turn frothy. Add in the shrimp and cook until they are fully cooked, usually doesn't take long for them to turn pink. Add in fish sauce and brown sugar. Have a taste and season to your liking. It should be savory and somewhat spicy. The broth should be "thinner" compare to regular red curry served over rice. If you are happy with the taste, add in the tofu puffs. They will just float, but let them just heat up a little bit. Turn off the heat and then stir in the basil leaves
When ready to serve, portion our the zoodles into individual serving bowl. Arrange 3-4 shrimp and 3-4 tofu puffs on each bowl. Generously ladle the hot broth over the zoodles and serve immediately.
Recipe NotesThis of course can be served with regular noodles or pasta. I actually used angel hair pasta in one of the bowl
Those tofu puffs bursting with the red curry gravy inside my mouth is the best foodgasm ever! The husband said food what?