Thai Shrimp Stir-fry
Presented by:
- Serves 4
- Prep time 15 minutes
- Cook time 13 minutes
Nutrition facts
Per serving: Calories 586, Protein 20 g, Fat 23 g, Carbohydrates 77 g, Fibre 6 g, Iron 3 mg, Calcium 120 mg, Sodium 1,053 mg
Thai Shrimp Stir-fry
Ingredients
- 1 package (300 g) of HAIKU Rice Cut Noodles
- 30 ml (2 tbsp) canola oil
- 15 ml (1tbsp) garlic, chopped
- 15 ml (1 tbsp) ginger, chopped
- 30 ml (2 tbsp) red curry paste
- 1 can (398 ml) of HAIKU Coconut Milk
- 1 bag (350 g) of medium shrimp (31/40 count), raw and shelled
- 1 onion, chopped
- 2 carrots, chopped
- 1 red pepper, chopped
- 12 to 15 snow peas
- 1 broccoli, cut into florets
- 60 ml (1/4 cup) cilantro, chopped
- Salt and pepper to taste
Preparation
- In a pot of boiling salted water, cook the rice cut noodles al dente. Drain
- During that time, heat 15 ml (1 tbsp) oil over medium heat in a large pan or a wok. Cook the garlic and ginger for 1 minute.
- Add the curry paste and stir. Continue cooking for 1 minute.
- Add the coconut milk. Bring to a boil, and let simmer for 6 to 8 minutes on low heat. Season with salt and pepper. Set aside in a bowl.
- In the same pan, heat the rest of the oil over medium heat. Cook the shrimp 1 minute on each side. Set aside on a plate.
- In the same pan, cook the onion, carrots, red pepper, snow peas, and broccoli for 4 to 5 minutes.
- Incorporate the sauce and the shrimp. Salt and pepper to taste and stir.
- Place the Haiku rice cut noodles on the plates.
- Add the shrimp and vegetable mix and garnish with cilantro.
Leave a comment