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Curried Shrimp Noodles With Basil Recipe
|Medium shrimp||3⁄4 Pound, peeled and deveined|
|Bottled thai green curry paste||2 Teaspoon|
|Chinese wheat noodles/Spaghetti||6 Ounce|
|Peanut oil/Canola oil||2 Teaspoon|
|Red onion||1 , thinly sliced|
|Light coconut milk||1 Cup (16 tbs) (Reduced-Fat)|
|Loosely packed basil leaves||1⁄2 Cup (8 tbs) (Thai Or Regular)|
Serving size: Complete recipe
Calories 1474 Calories from Fat 484
% Daily Value*
Total Fat 55 g84.6%
Saturated Fat 20.9 g104.3%
Trans Fat 0 g
Cholesterol 712.1 mg
Sodium 2375.1 mg99%
Total Carbohydrates 146 g48.8%
Dietary Fiber 19.5 g78.1%
Sugars 15.6 g
Protein 97 g194.7%
Vitamin A 24.9% Vitamin C 28.6%
Calcium 28.6% Iron 64.4%
*Based on a 2000 Calorie diet
Squeeze out the air and seal the bag; turn to coat the shrimp.
Refrigerate for 20 minutes or up to 1 hour.
Cook the noodles according to package directions, omitting the salt if desired.
Drain and set aside.
Heat the oil in a large non-stick skillet over medium-high heat.
Add the onion and stir-fry until golden brown, about 4-5 minutes.
Add the shrimp and salt; stir-fry until the shrimp are just pink, about 2-3 minutes.
Reduce the heat to medium and stir in the coconut milk.
Simmer until slightly thickened, about 2 minutes.
Add the noodles and cook until heated through.
Remove from the heat and stir in the basil.