Ingredients

The following ingredients have 4 Servings
  • 4 large squash (yellow and zucchini)
  • 4 large carrots (peeled)
  • 2 tablespoons red curry paste
  • 13.5 ounces coconut milk
  • 2 teaspoons pure maple syrup (or honey)
  • 2 teaspoons fish sauce
  • 1 pound shrimp (medium sized, 16/20 count)
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper (freshly ground)
  • 1 cup red cabbage (shredded)
  • ¼ cup fresh cilantro leaves (chopped)

Instruction

  • Prepare the vegetable noodles by using a spiralizer or slicing the squash lengthwise into ¼” slices, then cut into ¼” wide strips. A vegetable peeler can also be utilized for the carrots to cut long thin strips. Set aside.
  • In a medium-sized pot, saute the red curry over medium heat until fragrant, about 30 seconds. Add the coconut milk, maple syrup, and fish sauce. Stir and allow to simmer for 5 minutes until hot. Taste curry sauce and adjust seasonings as desired.
  • Season shrimp with ¼ teaspoon salt and ⅛ teaspoon black pepper, toss to combine. Add shrimp to the pan with curry sauce and cook over medium heat until no longer translucent, about 2 to 3 minutes on each side. Turn off the heat.
  • In a separate large saute pan, heat one tablespoon oil over medium-high heat. Add vegetables and cook until crisp-tender, occasionally tossing, about 4 to 5 minutes.
  • Divide the vegetable noodles evenly into bowls. Add shredded cabbage in each bowl. Top with shrimp and some curry sauce. Garnish with chopped cilantro and black pepper.