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Thai Shrimp Stir-fry

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

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

  1. In a pot of boiling salted water, cook the rice cut noodles al dente. Drain
  2. 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.
  3. Add the curry paste and stir. Continue cooking for 1 minute.
  4. 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.
  5. 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.
  6. In the same pan, cook the onion, carrots, red pepper, snow peas, and broccoli for 4 to 5 minutes.
  7. Incorporate the sauce and the shrimp. Salt and pepper to taste and stir.
  8. Place the Haiku rice cut noodles on the plates.
  9. Add the shrimp and vegetable mix and garnish with cilantro.


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