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.
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!
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!
Nutritional Information & Recipe