During the weeknights when I’m not recipe testing, I wonder if the dishes I pull together from the pantry are really going to be showstoppers. Sometimes the combo of noodles or grains, protein, veggies, and a sauce comes together like an average dinner. Other times, the dish comes together and I’m like, “Wow! This has to go on the blog.”
The other night I was playing around with curry, tomato paste and coconut cream. The result was this shrimp and noodle dish that made me keep going back bite after bite for more. I felt like I had ordered takeout, but a healthy, filling takeout that I felt great about. The combination of ginger, creamy coconut, bold curry and juicy shrimp was amazing. I also felt really good about sneaking extra veggies in there. The zucchini and squash blended right in, but added great texture.
If you’re hesitant about curry, I would love for you to consider giving this one a try. The flavor was mild, and really balanced with ginger, tomato and garlic flavors. I, too, used to pass on curry until I started making it myself at home and could customize it to my liking. Whether you serve the curry shrimp and veggies with rice noodles, quinoa, brown rice or linguine, the rich sauce will pull everything together! Looking for an even lighter option? Just double the zucchini or toss in carrots, eggplant and even garbanzo beans.
- ½ of a zucchini
- ½ of a squash
- ½ yellow onion
- 16 medium sized shrimps, defrosted and cleaned, tails off
- 1 tablespoon olive, coconut or avocado oil
- Salt and pepper
- 2 teaspoons minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon tomato paste
- 2 tablespoons curry powder
- 1 cup coconut cream or coconut milk
- 4 ounces rice or pad thai noodles
- Lime juice
- Cut zucchini and squash in half lengthwise and then into ¼" pieces to form half moon shapes. Dice yellow onion.
- Heat oil in a large pan over medium heat. Add zucchini, squash and onion, then season with two generous pinches of salt and some black pepper. Sauté until soft and slightly golden brown, about 5 minutes.
- While veggies are cooking, bring a pot of water to boil and cook rice noodles according to package directions.
- Once veggies are cooked, make room in the pan for the shrimp. If needed, add a teaspoon of olive oil, and add shrimp in a single layer to the pan. Season with a pinch of pepper and black pepper. Cook for 3 minutes.
- Add garlic to the shrimp and veggie pan. Stir everything together and cook for about 30 seconds or until fragrant. Add curry powder, ginger, tomato paste and coconut cream to the the pan and stir.
- Turn down the heat to medium low and simmer for 2-3 minutes. Drain rice noodles and add to pan with shrimp and veggies.
- Toss together and serve. Squeeze fresh lime juice and enjoy.
When recipes like this come together, I get so excited to keep experimenting in the kitchen on busy weeknights. Great recipes don’t have to be complicated, but they always have a perfect combination of ingredients that complement each other. I used to be intimidated by curry, but now this is going to be in my usual rotation! I can’t wait to hear what you think.
Love food. Love self. Love life.