We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Red Curry & Coconut Shrimp Stir-Fry
with Rice Noodles & Pea Shoots
20 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
-
2 Servings
- Est. 750 Cals/serving
-
Thai curries are known for their delicious balance of spicy, sweet and savory flavors. Here, we’re capturing that combination in a quick stir-fry. We’re simmering crisp shrimp and tender rice noodles in a broth of red curry paste (made with red chile peppers and heady spices) and rich coconut milk, rounded out with a refreshing splash of lime juice. Springtime pea shoots make for an elegant, delicate garnish.
Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the root end of the scallion; thinly slice the white bottom and cut the green top into ¼-inch pieces. Remove and discard the collard green stems; thinly slice the leaves. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. In a bowl, whisk together the coconut milk powder and ½ cup of water until smooth.
2
Cook the noodles:
Add the noodles to the pot of boiling water and cook 4 to 6 minutes, or until just tender. Reserving ½ cup of the cooking water, thoroughly drain the cooked noodles and rinse under cool water to stop the cooking process.
3
Cook the aromatics:
While the noodles cook, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the white bottom of the scallion; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
4
Add the collard greens:
Add the collard greens and ¼ cup of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the collard greens have wilted and the water has cooked off.
5
Add the shrimp & coconut milk:
While the collard greens cook, thoroughly rinse the shrimp and pat dry with paper towels; season with salt and pepper. Add the seasoned shrimp to the pan of vegetables and cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through. Add the coconut milk powder mixture; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.
6
Finish & plate your dish:
Rinse the cooked noodles under warm water to loosen them; drain thoroughly. Add the rinsed noodles and half the reserved cooking water to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges; season with salt and pepper to taste. Divide between 2 dishes. Garnish with the pea shoots, green top of the scallion and remaining lime wedges. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the root end of the scallion; thinly slice the white bottom and cut the green top into ¼-inch pieces. Remove and discard the collard green stems; thinly slice the leaves. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. In a bowl, whisk together the coconut milk powder and ½ cup of water until smooth.
2
Cook the noodles:
Add the noodles to the pot of boiling water and cook 4 to 6 minutes, or until just tender. Reserving ½ cup of the cooking water, thoroughly drain the cooked noodles and rinse under cool water to stop the cooking process.
3
Cook the aromatics:
While the noodles cook, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the white bottom of the scallion; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
4
Add the collard greens:
Add the collard greens and ¼ cup of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the collard greens have wilted and the water has cooked off.
5
Add the shrimp & coconut milk:
While the collard greens cook, thoroughly rinse the shrimp and pat dry with paper towels; season with salt and pepper. Add the seasoned shrimp to the pan of vegetables and cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through. Add the coconut milk powder mixture; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.
6
Finish & plate your dish:
Rinse the cooked noodles under warm water to loosen them; drain thoroughly. Add the rinsed noodles and half the reserved cooking water to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat. Stir in the lime zest and the juice of 2 lime wedges; season with salt and pepper to taste. Divide between 2 dishes. Garnish with the pea shoots, green top of the scallion and remaining lime wedges. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered