ZENB Elbows with Spicy Red Curry Shrimp

SERVES 6

PREP TIME 15 minutes

COOK TIME 15 minutes

TOTAL TIME 30 minutes

Nutritional Facts

NUTRITIONAL FACTS

Serving Size: 457g
Servings: 6

Calories: 420

Amount per Serving*% Daily Value
Total Fat9g12%
Saturated Fat4g20%
Trans Fat0g
Cholesterol180mg60%
Sodium1390mg60%
Carbohydrates50g18%
Dietary Fiber11g39%
Total Sugar8g
Protein34g
Vitamin A 10%
Vitamin C 4%
Vitamin D 0mcg 0%
Calcium 131mg 10%
Iron 4mg 20%
Potassium 611mg 15%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

FEATURED IN RECIPE


ZENB Elbows Pasta

The craving for a good spicy curry can become reality in under 30 minutes with ZENB Elbows Pasta with Spicy Red Curry Shrimp. This recipe is packed with Japanese eggplants, Thai basil leaves and plump colossal shrimp. This explosion of flavor will be your new curry fix! It is also a good source of protein, low in calories, and low in fat.

INGREDIENTS

  • 1 box (12 ounces) ZENB Elbow Pasta made from 100% Yellow Peas, uncooked
  • 2 medium Japanese eggplants, cut into 1/2-inch-thick slices
  • 1/2 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • 2 tablespoons Thai red curry paste
  • 1 large shallot, finely chopped
  • 2 inch piece fresh ginger, grated
  • 1 can (13-1/2 ounces) unsweetened coconut milk
  • 1-1/2 pounds colossal raw shrimp (U/15 count), peeled, deveined
  • 1 lime, juiced
  • 1 cups loosely packed Thai basil leaves, torn
  • 1/4 cup cilantro leaves

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 1 cup pasta cooking water; drain and keep warm.

2.

Meanwhile, combine eggplant and salt in medium bowl. Arrange eggplant on a double layer of paper towels. Let stand 10-15 minutes, or until liquid is released on the surface of each slice. Pat dry.

3.

Heat oil in large pot on medium-high heat until shimmering. Add curry paste, shallot and ginger to pan. Cook 2-3 minutes, stirring constantly while breaking up the paste with a wooden spoon. Add coconut milk, reserved pasta water and eggplant; bring mixture to a boil. Add shrimp; cook 6-7 minutes, or until shrimp is cooked through and eggplant is tender. Remove pan from heat.

4.

Stir in lime juice and Thai basil. Serve curry over pasta; sprinkle top with cilantro.

Tasty Tips

Japanese eggplant is a skinny, medium sized eggplant with tender flesh and skin. Salting eggplant slices before cooking helps to release the bitter compounds from the flesh.

Thai basil has green mint-like leaves with dark purple stems. The bold, pungent herb has a slightly licorice-like flavor and is used in both raw and cooked Asian dishes.

LIVE YOUR ZENB LIFE

Did you make this or any of our other recipes? Share on Instagram using #ZENBRecipes and tag @ZENB_Life. We'll repost our favorites with our Plant Pals.