Creamy, flavorful and delicious! Because I use truvia and light coconut milk, this is a lightened up version of a recipe I love to order from our local Thai restaurant. While I use shrimp, feel free to substitute with chicken.
Course Dinner
Cuisine Thai
Prep Time 15minutes
Cook Time 15minutes
Servings 6servings
Calories 322kcal
Ingredients
8ozrice noodleslinguine style, I used A Taste of Thai Brand
1poundjumbo shrimppeeled, deveined with tails removed
salt & pepperto taste
3tablespoonsred curry pasteI used Thai Kitchen
2clovesgarlicfinely minced
13.5ozlight coconut milk1 can, I used A Taste of Thai Brand
1/2teaspoondried gingeror use fresh
2tablespoonssoy sauce
2tablespoonsTruvia
1tablespoontomato paste
2cupsfrozen Asian Veggies
Instructions
Follow package directions and soak rice noodles (linguine style) in hot water and set aside for 25 minutes to soften. Drain and set aside.
Sprinkle shrimp with salt and pepper. Spray a large nonstick skillet with cooking spray and heat over medium heat. Cook shrimp 30 seconds to 1 minute per side until pink and opaque. Remove from pan and set aside.
Place pan back on heat and add more cooking spray. Cook red curry paste and garlic for 30 seconds or until fragrant. Add incoconut milk, ginger, soy sauce, truvia and tomato paste. Whisk until sauce simmers, then reduce heat to low. Taste and adjust seasonings if necessary.
Add in noodles, frozen veggies and shrimp and stir to heat through and coat in sauce. Divide into 6 portions and serve.
Notes
The more accurate macros for 1 serving (1/6th of this recipe) are as follows: 261 calories, 4.4g F/38.6g C/16.9g P.