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Sweet Thai Shrimp Curry with Peanut Noodles

Sweet Thai Shrimp Curry with Peanut Noodles

Truly though, this one is simple, healthy and great. I love the sweet and sticky Thai curry sauce on the shrimp. It’s killer, simply a little bit spicy (you can adjust the heat to your taste) and goes perfectly with the very fast peanut noodles.

Active Ingredients: 1 (8oz) box brown rice noodels,1 1/2 tablespoons brown sugar,1 cup canned coconut milk,1/ 3 cup coconut milk,1/ 4 cup velvety peanut butter,1 teaspoon fresh ginger, grated,2 cloves garlic, grated or minced,1 lime, juiced, sliced peanut, for garnish,1 tablespoon peanut butter,1 pound of raw shrimp,1 red bell pepper, sliced,2 tablespoons red curry paste (less if you do not like the heat),1 tablespoon soy sauce,1 (8 oz) bag sugar snap peas,1/ 2 cup sweet Thai chili sauce

Instructions: To make the peanut sauce. Combine 1 cup of canned coconut milk, 1/4 cup peanut butter, 1 tablespoon soy sauce, 1 1/2 tablespoons brown sugar and 3/4 teaspoon curry paste in a bowl or glass measuring cup. Reserve. Boil a large pot of water., While the water boils make the shrimp. In a large sided frying pan integrate the sweet Thai chili sauce, coconut milk, lime juice, red curry paste, peanut butter, soy sauce, brown sugar, ginger and garlic. Whisk to completely integrate and give a boil, then minimize to a simmer and cook for 3-4 minutes up until slightly thickened. Then add the red pepper and snap peas and cook till crisp and tender, 6 minutes. Add the shrimp and cook till opaque, 3 minutes. Keep warm., Include the wild rice noodles to the boiling water and cook for 3 to 4 minutes. Drain and position in big bowl. Include as much of the peanut sauce to the noodles as you would like, toss well. Plate the noodles and spoon the shrimp over top. Top with chopped peanuts and cilantro if preferred!

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