Red Curry Shrimp with Sweet Potato Noodles

Red Curry Shrimp with Sweet Potato Noodles

If you're craving Thai takeout, but want something more nourishing and less bloat-inducing, try this Red Curry Shrimp with spiralized sweet potatoes from The Defined Dish cookbook.

If you’re craving Thai takeout, but want something more nourishing and less bloat-inducing, try this Red Curry Shrimp with spiralized sweet potatoes from The Defined Dish cookbook.

Red Curry Shrimp with Sweet Potato Noodles

When I first flip through a fellow food blogger’s new cookbook, I always look for the spiralized recipe (or recipes, plural!) I love seeing the way my peers use their spiralizers, and I’m always wowed by the creativity! When I got my hands on a copy of The Defined Dish’s new cookbook (also titled The Defined Dish!), I instantly knew I had to make the Red Curry Shrimp with Sweet Potato Noodles.

Red Curry Shrimp with Sweet Potato Noodles

I don’t use Blade C enough on the Inspiralizer, and I love it here – it makes a wider noodle that gives the delicious curry sauce more surface area to cling to, infusing more flavor and sauce in every bite. The shrimp is simple enough in flavor to let the curry stand out, but also adds an even deeper, tastier flavor! Crunchy broccoli and bell peppers seal the deal and make this easy weeknight dish (that only uses 1 plate and 1 skillet to make) a quick favorite.

I followed the recipe exactly aside from a couple changes:

  • For me, 4 minutes isn’t enough to cook sweet potato noodles in a skillet, so I said 10 minutes, but it took me about 8, so just keep forking the noodles (or tasting them!) until you reach your desired noodle consistency.
  • The recipe just says to spiralize the sweet potato noodles, but based on her photo in the cookbook, it most resembled Blade C on the Inspiralizer, so if you have the Inspiralizer, use Blade C!

Red Curry Shrimp with Sweet Potato Noodles

Other than that, I can’t wait to make this over and over again – and don’t skimp on the fresh cilantro on the end, it adds another dimension of flavor! I love finishing with fresh herbs, it adds so much for such little effort!

Congrats to Alex on her first cookbook – it’s going to be a best seller for a long time, it’s such a weeknight dinner companion!

Watch our videos to learn how to spiralize sweet potato using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Red Curry Shrimp with Sweet Potato Noodles

1 from 1 vote
Total Time 30 mins

Ingredients

  • 1 pound peeled deveined, tail-off shrimp
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons avocado oil
  • 3 cups broccoli cut into small florets (or 1 small head of broccoli)
  • 1 cup red bell pepper diced small (or 1 medium bell pepper)
  • 1 pound sweet potato or 1 large sweet potato, scrubbed and spiralized on Blade C
  • 2 tablespoons red curry paste I like Mae Ploy brand
  • 1 [13 ounce] can unsweetened full fat coconut milk
  • 1 teaspoon fish sauce I like Red Boat brand
  • 2 tablespoons fresh cilantro leaves

Instructions

  • Season the shrimp with kosher salt and pepper.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat. When shimmering, add the shrimp to the skillet in a single layer and sear until cooked through and golden brown, about 2-3 minutes per side (you may need to do this in batches depending on the size of your skillet). Transfer cooked shrimp to a plate and set aside.
  • Add another tablespoon of oil to the skillet along with the broccoli florets and red bell pepper. Saute for 2 minutes, stirring, then add 1/4 cup water. Continue sautéing the veggies until the water has completely evaporated and the veggies are tender, about 3-4 for minutes.
  • Add the remaining tablespoon of oil to the skillet and the spiralized sweet potato and cook, stirring, until just tender, about 10 minutes. Transfer the cooked sweet potato and veggies onto the plate with the shrimp and set aside.
  • If the skillet is dry, add 1 more teaspoon of oil along with the tablespoon of red curry paste. Saute the red curry paste until fragrant, about 1 minute. Pour in the coconut milk and whisk to combine with the curry paste. Bring to a simmer. Once simmering, add the fish sauce, then cooked veggies and shrimp back into the skillet and toss until evenly coated.
  • Stir in the fresh cilantro and serve immediately.

with love, Ali

leave a comment

Recipe Rating




comments

  • One of my favourite recipes. I love making this.
    • Awe, we love to hear that! Thank you!
  • This is definitely one of my new favorites from Inspiralized! It reminds me of your old recipes where you transformed take out/comfort food dishes. I really loved it!! So creamy. I use the same brand of curry paste and I did 1.5 tbsp. instead. Just spicy enough for me!
    • Awe, we love that you've been with us for so long! Thank you for loving this dish.
  • This recipe is stolen from Alex Snodgrass
    • Hi Ashley, This was actually a recipe we published to help Alex promote her cookbook when it was released. This is common practice in the food blogger community to help each other promote our upcoming books & show support for each others' work. Clear credit was given to Alex when this recipe was published. Please read the full post. You will see that this post has always read: "If you’re craving Thai takeout, but want something more nourishing and less bloat-inducing, try this Red Curry Shrimp with spiralized sweet potatoes from The Defined Dish cookbook." We also congratulate Alex on the future success of her recipes & book, linking back to her page.