Thai Green Curry Shrimp & Vegetables

4 Mar

This tasty curry is easy to make and to tweak to suit your tastes and needs. You can easily swap the shrimp for another protein. To make it vegetarian, use tofu and soy sauce in place of fish sauce.

Time: 20 minutes            Serves: 4


  • 1 tbsp vegetable oil
  • 1-2 tbsp green curry paste (1 would be more mild, 2 medium-hot, if you like it hotter go ahead and add another tbsp)
  • 1 14 oz. can coconut milk
  • 1 tbsp brown sugar or palm sugar
  • 2 tbsp fish sauce (soy sauce may be used)
  • 1 cup sliced carrots
  • 1 1/2 cups snap peas, trimmed and halved
  • 1 pound jumbo shrimp, peeled & deveined (I took the tails off, too)
  • 1 1/2 cups mung bean sprouts, roughly chopped
  • 1 8 oz. can bamboo shoots, drained
  • 1/4 cup fresh Thai basil, roughly chopped (optional)
  • green chilies, thinly sliced (optional)
  • 3-4 cups cooked rice (I used short-grain brown but Jasmine or sticky would be good)

How to make it

  • Heat oil in a medium saucepan over medium-high heat. Add curry paste and blend in with a fork. Let cook for about 2 minutes. Add coconut milk, stir to incorporate and bring to a boil. Reduce to a simmer for 5 minutes.
  • Add carrots, cook 2 minutes. Add snap peas and shrimp, cook for 2 minutes. Add sprouts and bamboo shoots. Cook another 1-2 minutes, until shrimp are just pink.
  • Serve over rice, garnished with basil & chilies if using.
  • Nutritional Info Per Serving (with brown rice): 519 calories; 19 g fat; 1318 mg sodium; 64 g carbohydrates; 8 g fiber; 21 g protein.

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