Curried Shrimp Noodles With Basil Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Medium shrimp3⁄4 Pound, peeled and deveined
 Bottled thai green curry paste2 Teaspoon
 Chinese wheat noodles/Spaghetti6 Ounce
 Peanut oil/Canola oil2 Teaspoon
 Red onion1 , thinly sliced
 Salt3⁄4 Teaspoon
 Light coconut milk1 Cup (16 tbs) (Reduced-Fat)
 Loosely packed basil leaves1⁄2 Cup (8 tbs) (Thai Or Regular)

Nutrition Facts

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


Place the shrimp and curry paste in a zip-close plastic bag.
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.