It's a spicy one!!! Our house made creamy coconut curry sauce takes center stage in this delicious meal, served with a rainbow of veggies, plump shrimp & tossed with tender rice noodles.
MEAL KIT CONTENTS:
8 oz shrimp
8 oz rice noodles
2 oz ginger/onion/garlic mixture
8 oz vegetable stock
8 oz Zest Coconut Curry Sauce*
8 oz veggie mix (carrot, green onion, broccoli)
1 oz lime (1/2)
1 oz cilantro
2 oz purple cabbage
*Coconut Curry Sauce: Red curry paste, coconut milk, fish sauce, soy sauce, chili paste
INGREDIENTS NOT SUPPLIED:
Salt & Pepper
KITCHEN ITEMS NEED:
2 x Large skillet
Chopping board & knife
NUTRITIONAL INFORMATION (per serving)
*Approximate Values Based On My Fitness Pal
Bring a pot filled with water to a boil
Pat shrimp dry with paper towel and season with a pinch of salt and pepper
Finely chop cilantro
Slice lime into 2 wedges
Slice cabbage into thin pieces for garnish
Step 1: Cook Noodles
Add noodles to boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.
Step 2: Make the sauce
Heat a drizzle of oil in a large saucepan. Add the onion/garlic/ginger mix, stir fry for 2-3 minutes. Add curry sauce & veggie stock and let simmer for 10 minutes – it should thicken slightly.
Step 3: Cook veggies & shrimp
In another large skillet, heat a drizzle of oil over high heat. Add the veggie mix and stir fry for about 5 minutes. Add shrimp and cook for 5-8 minutes, until the shrimp start to turn pink. Add the noodles and toss around in the pan.
Step 4: Finish the dish
Add the sauce and toss to coat noodles evenly.
Step 5: To serve
Divide noodles, shrimp and veggies into two bowls. Scoop up any extra sauce and pour over. Top with cabbage, sprinkle with cilantro and serve with lime wedge, making sure to squeeze over the food before eating.