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Coconut Curried Vegetables and Shrimp

Coconut Curried Vegetables and Shrimp

From: Noodles & Company, Broomfield, CO.  Yield: 6 to 8 servings.

1 cup broccoli, cut into florets
1 cup carrots, julienne cut
½ cup scallions, cut on the bias
½ cup red peppers, julienne cut
1 cup fresh sliced mushrooms
1 Tbsp. fresh ginger, peeled and chopped
1 Tbsp. Thai curry paste, red or green
1 Tbsp. canola oil
1 can lite coconut milk
1 Tbsp. sweet soy sauce
½ cup sweet chile sauce
1 tsp. black sesame seeds
24 shrimp, 16/20 count, peeled and deveined
1 lb. rice noodles

Soak noodles in lukewarm water for 30 minutes. Drain and cool in ice water. Drain; let rest and toss with oil. Blanch broccoli and carrots in boiling water for 1 minute. Drain; cool down in ice water; drain and set aside. Place large saute pan over high heat. Add canola oil and sauteed mushrooms until lightly golden. Add shrimp, coconut milk and Thai curry paste. Add carrots, broccoli, peppers, scallions, ginger, sweet chile sauce, sweet soy and noodles to pan, in that order. Toss once or twice to coat all ingredients well with sauce. Place on platter and sprinkle with black sesame seeds.

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