One Pot Caribbean Noodles | New Soul Kitchen

Instructions

Ingredients:

• 1 lb. extra-large shrimp
• 1–2 tablespoons olive oil
• 1 medium red onion, small diced
• 4 garlic cloves, roughly chopped
• ½ red bell pepper, julienned
• ½ green bell pepper, julienned
• 1 cup sliced sun-dried tomatoes, optional
• Kosher salt
• Cracked black pepper
• 1 (12–16-ounce) can coconut milk
• 1–1½ tablespoons cornstarch
• 4 small-medium zucchinis, spiralized, plus more for garnish
• Small bunch fresh thyme, leaves stripped, plus more for garnish
• 1 tablespoon curry powder

Method:

1. Heat the oil in a large sauté pan over medium-high heat. Add the onion, garlic, and jackfruit and sauté until the onion is tender and the jackfruit is soft, 2–3 minutes.
2. Add the bell peppers and stir to combine, making sure nothing sticks to the bottom. Add the sun-dried tomatoes and drizzle more olive oil over the top. Season with salt and cracked black pepper as desired.
3. Turn up the heat slightly. Add the coconut milk and cornstarch and stir gently to ensure there are no lumps. The cornstarch will begin to thicken as the mixture comes up to a simmer.
4. Reduce the heat to medium, then add the zucchini noodles and thyme right on top. Add the curry powder and cover the pan. Allow the mixture to thicken and the zucchini noodles to cook down for 5–10 minutes. Add the extra-large shrimp during the last 5 minutes that the noodles are cooking.
5. Check a few times to make sure the noodles don’t overcook.
6. Serve the noodles with a sprinkle of black pepper and salt.