This is a great weekday dinner, because it’s ready in under 20 minutes. Shrimp and scallops cook quickly on the stovetop, and rice noodles are your best friend for chefs on the run!
For the Coconut Curry Sauce:
8 oz brown rice noodles (I use Annie Chun’s from Whole Foods)
12 oz shrimp (I used frozen, wild caught from Whole Foods)
12 oz scallops (I used frozen, wild caught from Whole Foods)
2 medium bell peppers, sliced, color of your choosing, stems and seeds removed
1/2 cup yellow onion, diced
1 jalapeño pepper, sliced, stem and seeds removed
8 oz hearts of palm (half a can) sliced into discs
2 cups organic coconut milk (I use half a can from Trader Joe’s)
1 lime, cut into wedges
1-3 stalks lemongrass, optional, stem and leaves removed, smashed and sliced lengthwise*
1 inch fresh ginger, grated
2 cloves fresh garlic, minced
2 tbsp olive oil
fresh basil leaves, washed and chopped
1 tsp curry powder
1 tsp cumin
1 tsp turmeric
chili powder to taste
black pepper to taste
Makes 4 servings. You can freeze any leftover sauce, too.
*There are a couple ways to prepare lemongrass- sliced lengthwise, sliced in discs, or simply smashed, and there is no wrong way. It looks strange at first but is actually very easy to work with. Comment below if you want my help!
Warm 2 tbsp olive oil in a sauce pan over medium heat. Brown onions along with shrimp and scallops for two to three minutes or until shellfish are no longer translucent. Add in bell peppers, and then stir in garlic, ginger, half of the jalapeño, and spices thoroughly. Allow flavors to mingle for 1 to 2 minutes before adding in coconut milk. Add in lemongrass if you are using. Bring to a boil, and then simmer over low heat for 15-20 minutes to allow flavors to develop.
While your sauce is simmering, prepare your rice noodles. When working with rice noodles, it’s as simple as bringing water to a boil, shutting the heat off, and then dumping in the noodles. Let them soak for 4-5 minutes, stirring occasionally so they don’t stick. Rice noodles don’t have to boil as vigorously as noodles made from other grains, so you’ll be set in no time!
Once your noodles are ready, drain the water, and then put your bowls together! I add fresh toppings like raw peanuts, fresh basil, lime, and more jalapeño.
Would this 20-minute meal work well with your busy weekly schedule? What’s your main obstacle to eating balanced, healthy meals during the week? Is it the inspiration, the planning, the shopping, or the execution that is usually the main obstacle? Add your comments below so that we can support each other through a healthy week!