Shrimp Pasta with Creamy Curry Sauce {GF}

Name: Shrimp Pasta with Creamy Curry Sauce {GF}
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 People
Ingredients: 1/2 tablespoon . coconut oil melted; 1/2 cup shallots diced; 1 tablespoon . garlic minced; 1/2 teaspoon . ginger minced; 1 teaspoon . corn starch; 3/4 cup reduced- sodium chicken broth; 3/4 cup light coconut milk; 1 teaspoon . yellow curry powder; 1/2 teaspoon . fish sauce; 1/2 tablespoon . brown sugar; 1/4 teaspoon . salt; 1 pound cooked shrimp; 1 6 ounces package of brown rice noodles; Cilantro for garnish

User Reviews

4.8

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 People
Calories
345 kcal
Course
Main Course, Dinner
Cuisine
Indian

Shrimp Pasta with Creamy Curry Sauce {GF}

Iris Warren

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A bowl of this Shrimp Pasta with a Creamy coconut Curry Sauce makes a perfect, healthy and quick and easy meal for those cold, fall evenings.

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Ingredients

Servings

1/2 tablespoon . coconut oil melted
1/2 cup shallots diced
1 tablespoon . garlic minced
1/2 teaspoon . ginger minced.
1 teaspoon . corn starch
3/4 cup reduced- sodium chicken broth
3/4 cup light coconut milk
1 teaspoon . yellow curry powder
1/2 teaspoon . fish sauce
1/2 tablespoon . brown sugar
1/4 teaspoon . salt
1 pound cooked shrimp
1 6 ounces package of brown rice noodles
Cilantro for garnish

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Instructions

Bring a large pot of water to a boil and place the noodles in. Turn off the heat and let the noodles cook while you prepare the sauce.
In a large pan, heat 1/2 Tbsp. coconut oil over medium heat.
Dice the 1/2 cup of shallots, the garlic and the ginger and place into the pan.
Sautee until soft, about 2-3 minutes.
) Add in 1/2 cup of chicken stock and stir, scraping any bits off the bottom of the pan.
In a small bowl, combine 1 tsp. cornstarch with 1/4 cup of chicken stock and stir until the cornstarch is completely dissolved. Add the mixture into the pan and stir until it is well combined.
Turn the heat up to medium high and bring the sauce to a rolling boil. Boil for a good minute or so.
Turn the heat down to medium/low and simmer until the sauce starts to thicken, about 2-3 minutes.
Stir in 3/4 cup of coconut milk, 1 tsp. curry powder, 1/2 tsp. fish sauce, 1/2 Tbsp. brown sugar and 1/4 tsp. salt.
Turn the heat up to medium/high and boil again for 2-3 minutes.
Reduce heat to medium/low and simmer until thick, 2-3 minutes.
Drain the noodles, and pour the sauce over them
Toss with the cooked shrimp and cilantro and serve.

Nutrition Information

Show Details

Calories 345kcal (17%) Carbohydrates 50g (17%) Protein 21g (42%) Fat 7g (11%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.3g Monounsaturated Fat 0.4g Trans Fat 0.01g Cholesterol 143mg (48%) Sodium 904mg (38%) Potassium 286mg (8%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 211IU (4%) Vitamin C 3mg (3%) Calcium 82mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 4People

Amount Per Serving

Calories 345 kcal

% Daily Value*

Calories	345kcal	17%
Carbohydrates	50g	17%
Protein	21g	42%
Fat	7g	11%
Saturated Fat	5g	25%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	0.4g	2%
Trans Fat	0.01g	1%
Cholesterol	143mg	48%
Sodium	904mg	38%
Potassium	286mg	6%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	211IU	4%
Vitamin C	3mg	3%
Calcium	82mg	8%
Iron	1mg	6%