Red Curry Zucchini Pasta

  • Date June 03, 2013
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This recipe was delicious, a large bowl of zucchini, lemon grass, red peppers, bean sprouts, cilantro,  prawns and shrimps served in a red curry and coconut milk sauce. At 185 calories per bowl, you can't go wrong! 


It was my moms birthday a few weeks ago and I told her that I either take her out for dinner or make her dinner at my house. What a compliment it is when someone would rather have you cook for them than go for dinner. Also, it always fun making recipes up with my mom and some of my favorite recipes come from when my mom and do the blog work together. For example, the Portobello pizza recipe came after my mom helped me!


Blog creation when my mom helps usually unfolds as follows: Tequila Shots , Mom writes out ingredients, directions and calorie counting while I lay out the ingredients, more tequila shots, food prep and picture taking, call Brett upstairs who is usually hiding due to loudness in kitchen, watch Brett create man friendly version, eat and enjoy, post commentary and review of meal created. Done!

Servings: 4
Calories per serving: 185

Ingredients:

  • 3 large zucchinis
  • 1 cup bean sprouts
  • 1 bag frozen prawns
  • Cilantro, for garnish

Sauce: 

  • 1/2 cup canned coconut milk (I found one that was 50 calories for 1/2 cup)
  • 1 tbsp tomato paste
  • 1/2 tbsp red curry paste (mine was a package this time)
  • 1 tbsp rice wine vinegar
  • 1/2 tbsp lime juice
  • 1/2 tbsp lemongrass paste or fresh chopped
  • 1/2 tbsp chopped basil leaves
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ground coriander
  • 1/4 tsp ground ginger (I used fresh this time)
  • 1/8 tsp ground cumin
  • 1/8 tsp chili powder
  • Chipolte chili powder or cayenne pepper to taste
  • 1/2 medium red pepper, chopped


 Directions:


  • Make the sauce and set aside
  • Spiral the zucchini and set aside
  • Fry the prawns
  • Add sauce to prawns
  • Set sauce aside (covered)
  • Lightly saute the zucchini to desired tenderness
  • Place zucchini in bowls
  • Add sauce 
  • Garnish with bean sprouts and cilantro


First attempt at using real lemon grass and trying a pre-packaged red curry sauce this time! I used three large zucchinis to serve three people. I think next time I would use 4 zucchinis to get more in our bowls!


Cut off ends of lemon grass



Peel layers of lemon grass. You could either chop into larger chunks and simmer in the sauce and remove them later. I had someone tell me once they put them in a tea strainer ball and then just pull the ball out when the sauce is done! We decided to chop finely and then put in the food processor. The smell was amazing when we grinded it to almost a paste like mixture!



Mix all ingredients for the sauce in a food processor. 

At this point, I assume you have all of your vegetables pre-cut, sauce is ready and set aside and that the zucchini has been appropriately spiraled and you are ready to eat dinner in less than 10 minutes. So begin! Start by lightly frying the shrimps (I sprayed a little bit of pam in the pan).


When the shrimp are almost done (you don't want to overcook), add in the sauce and red peppers and cook. I set aside and covered with tinfoil.


Add the zucchini to the pan (I didn't clean out after the sauce and shrimp came out), it doesn't have to be perfect and who wants to waste two pans? Lightly saute until the zucchini hits your desired tenderness.


Place zucchini in bowls, then top with shrimp-sauce mixture, then add bean sprouts and cilantro. Serve and enjoy!



Husband Friendly Version: Add leftover rice to the creation for a "heartier meal". Husband happy with this modification. Phew!


2 comments:

Anonymous said...

AWESOME DISH, we did it last week and now we are doing it ageing for our friends. Thanks for this recipe.

Erinn Pinky said...

Thanks for the feedback! I have been wanting to make this one again for myself as well. I always forget how great it is as its so easy to make!