Easy Shrimp Red Curry Zoodles

Easy Shrimp Red Curry Zoodles – Spiralized zucchini (zoodles) are served with flavorful Thai red curry based broth along with fresh herbs, shrimp, and hard-boiled egg.

The inspiration of this easy red curry zoodles comes from Thai red curry and also Singapore katong laksa. I love both but this fusion version is simplified and easier to make.

THE EVER SO POPULAR ZOODLES

Zoodles have sure taken this country by storm in recent years. All the low-carb trend sure has. I have to admit that I’m not one that really into any specific trend. I love my carb (probably too much!). We eat lots of carbs in our Asian diet. Rice and noodles are probably what you see most on this blog. I believe everyone can eat anything they want (if no allergies are involved) but it needs to be in moderation. Yeah..finding that balance is what this life is pretty much about isn’t it? 🙂 I like the idea of zoodles because first of all I like zucchini, second of all, they trick my mind into thinking that I’m eating noodles ha..ha..! third of all, I like the action of spiralizing them 🙂

SPECIAL INGREDIENTS YOU NEED TO MAKE THIS RECIPE

No. 1 and 2 are easy to come by. They are everywhere now, not just in the Asian grocery stores. Kaffir lime leaves and tofu puffs are only available in Asian grocery stores as far as I know. If you don’t want to make a trip to Asian grocery store, you can absolutely skip them, it won’t break the deal or you can just get the dried version from Amazon. I love the flavor of kaffir lime leaves in there. Kaffir lime leaves are often called for in Southeast Asian cooking
1. Thai red curry paste
2. Fish sauce
3. Kaffir lime leaves
4. Tofu puffs

WHAT NOODLES CAN I USE WITH THIS EASY SHRIMP RED CURRY?

My husband and kids wanted real noodles and so that’s what they had. You can use: egg noodles, spaghetti, angel hair pasta, rice vermicelli noodles.

HOW YOU CAN CUSTOMIZE THIS RED CURRY ZOODLES

For meatless version: use firm tofu, tempeh, or chickpeas
For other meat option: use thinly sliced chicken, beef, or pork, or any leftover shredded chicken
For seafood: use boneless fish fillet like salmon cut into smaller pieces

Easy Shrimp Red Curry Zoodles

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 servings

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REVIEW & RATE PRINT

Ingredients

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• ▢ 4 medium size zucchini
• ▢ 1 lb large shrimp peeled and deveined
• ▢ 2 Tbsp cooking oil use coconut oil if you have
• ▢ 10 fried tofu puffs optional, halved if you prefer

Red Curry Broth:

• ▢ 2 Tbsp cooking oil
• ▢ 5 Tbsp Thai red curry paste You can start with 2 Tbsp
• ▢ 4 Kaffir lime leaves tear the edge of leaves to release flavor, use 8 if using dried leaves
• ▢ 2 cups chicken broth
• ▢ 2 ½ cups coconut milk
• ▢ 2 Tbsp fish sauce start with 1 Tbsp and adjust to your taste
• ▢ 1 Tbsp coconut sugar or more to taste

Optional garnishes:

• ▢ handful of Thai basil
• ▢ Hard-boiled eggs halved
• ▢ Thai chili - thinly sliced
• ▢ Fresh cilantro leaves

Instructions

 

Prepare the zucchinis:

• Cut both ends 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

Prepare curry broth:

• In a large pot, preheat cooking oil. Add in the red curry paste and saute until fragrant, about 1 minute, add in kaffir lime leaves and saute for another few seconds, pour in the chicken broth and bring to a gentle simmer. Add the shrimp and cook until they are fully cooked, usually doesn't take long for them to turn pink. Remove the shrimp and set aside so they won't be overcooked
• Stir in coconut milk. Add fish sauce and coconut sugar. Have a taste and season to your liking. It should be savory and somewhat spicy with a hint of sweetness. The broth should be "thinner" compare to regular red curry served over rice. Add the tofu puffs and the shrimp you cook earlier back into the pot. 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, 3-4 tofu puffs, and half of hard-boiled egg on each bowl. Generously ladle the hot broth over the zoodles and serve immediately with fresh herbs

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