Go Back
Homemade Macro Friendly Red Curry Noodles with Shrimp recipe photo

Macro Friendly Red Curry Noodles with Shrimp

This Macro Friendly Red Curry Noodles with Shrimp is quick, flavorful, and perfect for your macro goals!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz rice noodles (linguine style, I used A Taste of Thai brand)
  • 1 lb jumbo shrimp (peeled and deveined with tails removed)
  • Salt to taste
  • Pepper to taste
  • 3 tablespoons red curry paste (I used Thai Kitchen)
  • 2 cloves garlic (finely minced)
  • 13.5 oz light coconut milk (1 can, I used A Taste of Thai brand)
  • 1/2 teaspoon dried ginger (or use fresh)
  • 2 tablespoons soy sauce
  • 2 tablespoons Truvia (or other sweetener of choice)
  • 1 tablespoon tomato paste
  • 2 cups frozen Asian veggies

Equipment

  • Large pot
  • Colander
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Begin by boiling water in a large pot. Add the rice noodles and cook according to package instructions, usually around 4-6 minutes. Once cooked, drain the noodles in a colander and set aside.
  2. In the same pot, add a splash of water or a light cooking spray over medium heat. Season the shrimp with salt and pepper. Add the shrimp to the pot and cook for about 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pot and set aside.
  3. In the same pot, add the red curry paste and minced garlic. Stir for about 1 minute until fragrant. Then, pour in the coconut milk and stir to combine.
  4. Mix in the dried ginger, soy sauce, Truvia, and tomato paste. Bring the sauce to a gentle simmer, allowing the flavors to meld together.
  5. Return the shrimp to the pot along with the drained rice noodles and frozen Asian veggies. Toss everything together, ensuring the noodles and shrimp are well-coated with the sauce. Cook for an additional 2-3 minutes until the veggies are heated through.
  6. Once everything is combined and heated, serve your Macro Friendly Red Curry Noodles with Shrimp in bowls. You can garnish with fresh cilantro or a squeeze of lime for an extra flavor boost if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
  • Consider freezing the dish for longer storage, but note that noodles may become softer upon reheating.