Shrimp Thai Curry Bowl

Dotted Line

This delicious, uber creamy, nourishing noodle bowl is gluten-free and packed with healthy fats and protein thanks to the coconut milk, peanuts, and colossal shrimp from Sprouts.

Shrimp Thai Curry Bowl

Ingredients:

  • 1 lb. colossal shrimp from Sprouts Fish Market
  • 2 Tbsp. Sprouts Brand Extra Virgin Olive Oil, divided
  • 1 Tbsp. minced garlic
  • 1 Tbsp. minced ginger
  • 2 organic bell peppers, diced
  • ¼ red onion, sliced
  • Juice from one lime
  • 2 cups water
  • 2 13.5 oz. cans of Sprouts Brand Coconut Milk
  • ¼ cup powdered peanut butter, or sub regular
  • 2 Tbsp. Oyster sauce
  • 1 Tbsp. Thai red curry paste
  • 1 Tbsp. coconut sugar
  • ½ Tbsp. Sprouts Brand Soy Sauce
  • 4 oz. red rice noodles
  • For garnish: green onion, cilantro, clover sprouts, red cabbage, peanuts

Instructions:

  1. Rinse, peel, and de-vein all of the shrimp. Then, put them in a medium mixing bowl. Stir in 1 Tbsp. olive oil and the minced garlic and ginger. Let marinate for 10 minutes.
  2. Meanwhile, in a large deep skillet /pan, heat up the remaining 1 Tbsp. olive oil over medium heat. Then, saute the bell peppers and red onion for approximately five minutes until softened and lightly browned.
  3. Add in the sauce ingredients: lime, water, coconut milk, powdered peanut butter, oyster sauce, curry, coconut sugar and soy sauce. Bring back to a boil.
  4. Once the sauce is boiling, stir in the shrimp and rice noodles. Stir frequently while the shrimp cooks and the noodles soften, for approximately five minutes. Shrimp should be opaque and noodles should be soft.
  5. Serve in a large noodle bowl and add the garnishes: green onion, cilantro, clover sprouts, red cabbage and peanuts.

Meet Kelly

Dotted Line

Cookbook Author, Blogger, Mom and Foodie

For the first 30 years of her life, Kelly Pfeiffer didn’t enjoy, er… hated cooking. She often found herself in the kitchen mid-cooking soon realizing she was missing an important ingredient — like making Honey Dijon Chicken and discovering she didn’t have any mustard! The shift came when she realized she much preferred looking into the pantry, seeing what was on hand and creating something from scratch rather than trying to follow someone else’s recipe. And in doing so, she discovered she was quite talented at creating delicious, unique and nourishing recipes, and that she actually enjoyed it! In March of 2012, Kelly started the blog Nosh and Nourish to showcase her recipes and exquisite food photography and to inspire others to live a happy, healthy life. Her goal is to make healthy eating seem doable in the hustle and bustle of everyday life. She is the author of the cookbook, Superfoods at Every Meal — that has had great success and is printed in more than six languages! And her second cookbook, Superfood Weeknight Meals will be out in December 2016. When not creating new recipes or taking pictures of them, she can be found exploring the mountains, gardening, hiking or fly-fishing. She and her husband live with their daughter and two beagles in a small mountain town outside of Denver, Colo.