Meal Kit

Green Curry Cashew Shrimp Noodles

with snow peas and red bell pepper

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts (Cashews, Coconuts), Fish (Anchovy), Shellfish (Shrimp)

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Ever try a new cuisine and then think to yourself, “that tasted amazing, but I'll never be able to replicate it?” It can be frustrating to leave incredible flavors to distant memory, but this green curry shrimp will get you close to reliving your dreams. The mild green curry, less turmeric-heavy than yellow and softer than red, enrobes the shrimp and fresh vegetables with those hints of cilantro and lemongrass you thought you had to tip 20% to get. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear out the seed portion.

In Your Box (serves 2)

  • Info
    4 oz. Green Curry Sauce
  • 1 tsp. Sriracha
  • 1 Lime
  • Info
    1 oz. Roasted Salted Cashews
  • 1 Red Bell Pepper
  • 3 oz. Snow Peas
  • 5 oz. Rice Noodles
  • Info
    8 oz. Shrimp

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Colander
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 16 oz shrimp, follow same instructions as regular shrimp, working in batches if necessary.

  • If using scallops, follow same instructions as shrimp.

  • If using tofu, line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Follow same instructions as shrimp in Step 3 and 4.

  1. 1

    Cook the Pasta

    Once water in pot is boiling, add pasta and stir occasionally until tender, 4-6 minutes.

    Reserve 1 cup pasta cooking water. Drain pasta in a colander, rinsing under cold water to stop the cooking process.

    Return pasta to pot and stir in with 1 tsp. olive oil. Set aside.

    While pasta cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into 1/4" slices.

    Halve snow peas on an angle.

    Halve lime. Juice one half and cut remaining half into wedges.

    Coarsely chop cashews.

    Pat shrimp dry.

  3. 3

    Sear the Shrimp

    Heat 1 tsp. olive oil in a large non-stick pan over medium heat.

    Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.

    Transfer shrimp to a plate. Shrimp will finish cooking in a later step. Keep pan over medium heat.

  4. 4

    Cook the Sauce

    Add 2 tsp. olive oil, red bell pepper, and snow peas to hot pan. Stir occasionally until starting to soften, 2-3 minutes.

    Add sauce, half the reserved pasta cooking water, shrimp, noodles, and 1/4 tsp. salt. Stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes.

    Remove from burner and stir in lime juice (to taste).

    If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with cashews and Sriracha (to taste). Squeeze lime wedges over to taste. Bon appétit!

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