This Thai green curry with shrimp is quick, easy and nutritious. It is also gluten, dairy, soy and sugar-free. I also provide options to make it vegan, low-carb and lower calorie. Coconut milk, which this recipe is rich in, also has many known health benefits. It is rich in vitamins and minerals, as well as medium chain triglycerides (MCT). Unlike other fats, MCT fats are metabolized more quickly and can provide a fast source of energy to the body.

Thai green curry with shrimp

Thai green curry with shrimp

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

This Thai green curry with shrimp recipe is quick, easy and nutritious.

Ingredients

  • 2 bags of frozen raw peeled shrimp (roughly 600 g total)
  • 2 bags of frozen stir fry vegetable mix (roughly 1000 g total)
  • 3 cups of cooked jasmine rice
  • 3 cups of full fat canned coconut milk
  • 2 tbsp green curry paste (Thai Kitchen brand)
  • ½ tbsp salt
  • 2 tbsp coconut oil

Instructions

    1. Thaw the frozen shrimp ahead of making this recipe.
    2. Cook your jasmine rice in a rice cooker or pot, following the directions on the back of the package. Set aside.
    3. In a large pot on medium to low heat, melt coconut oil and empty both bags of frozen vegetables into the pot.
    4. Once the vegetables have thawed and are starting to soften, add the thawed peeled shrimp into the pot and continue cooking until the shrimp and vegetables are cooked through.
    5. At this point, add the cooked rice, canned coconut milk, salt and green curry paste and mix thoroughly.
    6. Continue stirring for one or two minutes until everything is hot, turn off the burner and serve.

Notes

Variations:

  • Make this recipe vegan: omit the shrimp, and replace with tofu for added protein.
  • Make this recipe lower carb: replace the jasmine rice with konjac rice or noodles. You could also use spiralized zucchini noodles for the base of this dish. Both of these can be found at most local grocery stores.
  • Make this recipe lower calorie/fat: swap out the full fat coconut milk for lite coconut milk.

Substitutions:

  • Coconut oil substitutions: instead of using coconut oil, you can use any other type of oil or butter.
  • Shrimp substitutions: instead of using shrimp, you could also use either chicken breast (or tofu if you are avoiding animal products).
  • Jasmine rice substitutions: you can also use basmati rice, long grain rice, brown rice etc. This recipe would also be great with white or brown rice noodles.
  • Green curry paste substitutions: instead of using green curry paste, you could swap it out for red curry paste.