Red Thai Curry Fettuccini

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Warm up your cool autumn evenings with this delicious recipe.

Ingredients

  • 1 box (16 oz) fettuccini noodles – gluten free
  • 1 tbsp avocado oil
  • 1/2 cup red bell pepper cut into small pieces
  • 1/2 cup green bell pepper cut into small pieces
  • 4 cloves garlic finely chopped
  • 1 tsp curry powder
  • 1/2 tsp sea salt
  • 1 can full fat coconut milk
  • 1/4 cup red curry paste
  • 1/4 cup tamari
  • 1/2 cup cilantro
  • 1 package of large raw shrimp or prawns (devined and shelled) – thawed

INSTRUCTIONS

  • Cook fettuccini according to package directions
  • Heat oil in large skillet and add garlic, saute until it starts to brown
  • Add peppers and saute for 5 minutes, add curry powder and salt, stir
  • Add shrimp/prawns and cook until almost entirely pink, (1-3 minutes).
  • Add coconut milk, red curry paste, soy sauce, and stir and cook on medium low for 10 minutes
  • Toss cooked noodles into sauce 
  • Top with fresh cilantro to garnish
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