A modern twist on a Thai classic, Thai Sweet Potato Noodle Bowls with Shrimp and Peas start with a crispy, spiralized, and roasted sweet potato base, and get topped with a flavorful Thai coconut curry sauce full of shrimp and vegetables, and garnished with fresh herbs, scallions, and peanuts! It's low carb, gluten free, and delicious!
Do I need yet another appliance?
Have you gotten a spiralizer yet? More importantly, have you gotten it out and used it? Perhaps you collect kitchen gadgets, and don't actually use them... I do my best to avoid that, but I too am guilty. 😂
All that to say... I. USE. MY. SPIRALIZER! It is lightweight, doesn't take up much space, and easy to clean (just ask Mark!). As I've mentioned before, hubby and I are trying to lose the "middle-age creep" pounds that snuck up on us in recent years. Reducing carbs does seem to help.
I find the spiralizer is a "go to" for low carb mains and sides.
Low Carb Groundnut Stew with Chicken and Spiralized Sweet Potatoes, 15 Minute Shrimp Zoodles, Greek Zoodle Salad, Spiralized Beets with Toasted Walnuts, Bleu Cheese, and Sage, and Quick Spiralized Root Vegetables.
About Massaman Curry
The sauce base is a massaman curry - a relatively mild curry with galangal, ginger, lemongrass, shallots, turmeric, cardamom, cinnamon, cloves, cumin, nutmeg, etc. I love the flavor profile with shrimp. Of course I love to make my own massaman curry paste, but I've been known to keep a tub of commercially prepared curry paste in my refrigerator. 🙂 The choice is yours!
AND. REMEMBER. BE FLEXIBLE! If you can't find (or don't like) massaman curry, you can substitute green (green chile and herb base), red (red chile emphasis with the addition of fish paste), yellow (turmeric, cumin, yellow mustard seed and quite mild), or panang (similar to red but milder and with peanuts).
Making Thai Sweet Potato Noodle Bowls
The spiralized sweet potatoes get tossed with some olive oil, sea salt, and fresh ground pepper, and roasted. Those crispy, tender edges make a great base for the shrimp and pea curry sauce.
While the sweet potatoes roast, prep the shrimp and garnishes. Only then will you start the sauce. You only want to cook the shrimp for a few minutes (unless you are into eating "shoe leather").
You can finish the sauce, and plan on cooking the shrimp about 5-6 minutes in the sauce prior to plating. Lastly, you'll plate the spiralized and roasted sweet potatoes, ladle over the massaman shrimp and peas curry, and garnish as desired.
Given that the sweet potatoes take only 20-25 minutes, you ought to be able to have Thai Sweet Potato Noodle Bowls with Shrimp and Peas on the table looking mighty fine in about 30 minutes! What are you waiting for?
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