Paleo Thai Coconut Shrimp Curry with Zucchini Noodles & Bamboo Shoots

Allergens

Shellfish (shrimp)

Ingredients

• 12 oz large shrimp, peeled and deveined
• 1 medium zucchini, spiralized into noodles
• 1 cup bamboo shoots, sliced
• 1 can (13.5 oz) full
• fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp coconut oil
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. In a large skillet or wok, heat the coconut oil over medium heat. Add the red curry paste and cook for 1 minute, stirring constantly to prevent burning.
2. Pour in the coconut milk, fish sauce, sea salt, and ground black pepper. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld together.
3. Add the shrimp to the curry sauce and cook for 4 5 minutes or until they turn pink and are fully cooked.
4. Toss in the zucchini noodles and bamboo shoots, cooking for an additional 2 3 minutes until the zucchini is tender but still slightly crisp.
5. Remove from heat and garnish with fresh cilantro leaves. Serve immediately with lime wedges on the side.

Chef’s Insight

The key to this dish is balancing flavors - salty, sweet, sour, and spicy. Adjust the fish sauce, red curry paste, and lime juice as needed to achieve your preferred taste.

Notes

The use of spiralized zucchini noodles adds a low-carb and paleo-friendly twist to the traditional Thai curry.