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 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 🙂
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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 CUSTOMIZED THIS RED CURRY ZOODLES
For meatless version: use firm tofu, tempeh, or chickpeas
For other meat option: use chicken, thinly sliced beef, meatballs
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.
- 4 medium size zucchini
- 1 lb large shrimp peeled and deveined
- 2 Tbsp cooking oil
- 10 fried tofu puffs optional, halved if you prefer
Red Curry Broth:
- handful of Thai basil or holy basil leaves
- Hard-boiled eggs halved
- Thai chili - thinly sliced
- Fresh cilantro leaves
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 5 minutes, 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
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. 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
This of course can be served with regular noodles or pasta. I actually used angel hair pasta in one of the bowl