Red curry zoodles (4 servings

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 1 Cilantro, fresh leaves
  • 4 Kaffir lime
  • 1 More fresh basil, leaves
  • 2 handful Thai basil or holy basil, leaves
  • 1 Thai chili
  • 4 Zucchini, medium size

• Refrigerated

  • 1 Eggs, hard

• Canned Goods

  • 2 cups Chicken broth
  • 2 1/2 cups Coconut milk
  • 4 tbsp Thai red curry paste

• Condiments

  • 2 tbsp Fish sauce

• Baking & Spices

  • 1 tbsp Brown sugar

• Oils & Vinegars

  • 2 tbsp Cooking oil

• Bread & Baked Goods

  • 10 Tofu puffs, fried

Found on whattocooktoday.com

Description

Directions

• Cut both end 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
• 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 coconut milk and bring to a gentle simmer (not rolling boil as this will break the coconut milk and turn frothy. Add in the shrimp and cook until they are fully cooked, usually doesnt take long for them to turn pink. Add in fish sauce and brown sugar. Have a taste and season to your liking. It should be savory and somewhat spicy. The broth should be thinner compare to regular red curry served over rice. If you are happy with the taste, add in 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 and 3-4 tofu puffs on each bowl. Generously ladle the hot broth over the zoodles and serve immediately.