Thai Green Curry with Shrimp and Vegetables
Thai green curry with shrimp and veggies is incredibly easy to make at home. One skillet, 20 minutes, and you'll have amazing healthy comfort food to rival your favorite Thai takeout!
Ingredients
- 1 tablespoon coconut or vegetable oil
- 1 small yellow or white onion thinly sliced
- 3 garlic cloves minced
- 2 teaspoons fresh grated ginger see note
- 1 (4 ounce) jar Thai green curry paste see note
- 1 (14 ounce) can full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 pound large shrimp peeled and deveined
- 1 bell pepper any color, thinly sliced
- 1/4 cup shredded or thinly-sliced carrots
- small handful Thai basil or cilantro
- juice of 1 lime
- rice and lime wedges for serving
Instructions
- Warm oil in a large skillet over medium heat. Add onions and cook 2-3 minutes, stirring frequently. Add garlic, ginger, and curry paste. Cook another 2 minutes, stirring frequently. Stir in coconut milk, fish sauce, and brown sugar, and bring the mixture to a gentle simmer.
- If serving with rice or noodles, let the sauce continue to simmer at this stage until those are nearly finished.
- When almost ready to serve, add shrimp, peppers, and carrots to the skillet. Cook 3-4 minutes, just until the shrimp are pink and opaque. Stir in Thai basil or cilantro and lime juice. Remove from the heat.
- Serve heaping spoonfuls of the curry over rice, noodles, or other sides as desired, with extra lime wedges and basil or cilantro for garnish.
Notes
- About the ginger. I usually use frozen cubes of crushed ginger. They are so darn convenient! I buy Dorot brand, and use 2 cubes for this recipe, which is equivalent to about 2 teaspoons of the fresh grated stuff. Look for the cubes in the freezer section near other frozen veggies.
- About the curry paste. I primarily use Thai Kitchen brand, simply because it’s so widely available. Other brands are said to pack more of a punch, so if you’re using something else, you may want to use less than the whole jar until you try it and find the right heat level for you.
- Start rice first. If serving the curry with rice, start it first so that everything will be done at about the same time—the curry comes together more quickly than you might expect.
- Let it simmer. If you have extra time while waiting for the rice, use it to let the sauce simmer before adding the shrimp and vegetables. Letting the shrimp and vegetables cook too long will make them rubbery and mushy, respectively, but letting the sauce simmer before this stage will only deepen and intensify the flavors.
Nutrition Estimate
Calories: 298 kcal, Carbohydrates: 15 g, Protein: 4 g, Fat: 27 g, Saturated Fat: 23 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Sodium: 729 mg, Potassium: 390 mg, Fiber: 2 g, Sugar: 8 g, Vitamin A: 6735 IU, Vitamin C: 45 mg, Calcium: 79 mg, Iron: 4 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!