Curried Shrimp Noodles With Basil
|Medium shrimp||3⁄4 Pound, peeled and deveined|
|Bottled thai green curry paste||2 Teaspoon|
|Chinese wheat noodles/Spaghetti||6 Ounce|
|Peanut oil/Canola oil||2 Teaspoon|
|Red onion||1 , thinly sliced|
|Light coconut milk||1 Cup (16 tbs) (Reduced-Fat)|
|Loosely packed basil leaves||1⁄2 Cup (8 tbs) (Thai Or Regular)|
Place the shrimp and curry paste in a zip-close plastic bag.
Squeeze out the air and seal the bag; turn to coat the shrimp.
Refrigerate for 20 minutes or up to 1 hour.
Cook the noodles according to package directions, omitting the salt if desired.
Drain and set aside.
Heat the oil in a large non-stick skillet over medium-high heat.
Add the onion and stir-fry until golden brown, about 4-5 minutes.
Add the shrimp and salt; stir-fry until the shrimp are just pink, about 2-3 minutes.
Reduce the heat to medium and stir in the coconut milk.
Simmer until slightly thickened, about 2 minutes.
Add the noodles and cook until heated through.
Remove from the heat and stir in the basil.