Thai Green Curry Shrimp (25 Minutes)

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This recipe features succulent shrimp cooked in a creamy and spicy green curry sauce, accompanied by the sweetness and crunch of red bell peppers. The green curry paste, made from a blend of aromatic herbs and spices, provides a perfect balance of heat and depth of flavor. With its rich taste, this dish is sure to transport you to the streets of Thailand.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb (450g) shrimp, peeled and deveined
  • 1 red bell pepper, thinly sliced
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons green curry paste
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • Fresh basil leaves, for garnish
  • Cooked rice, for serving

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium heat.
  2. Add the green curry paste to the skillet and stir-fry for about 1 minute until fragrant.
  3. Add the shrimp to the skillet and cook for 2-3 minutes until they start to turn pink and opaque.
  4. Add the sliced red bell pepper and stir-fry for an additional 2 minutes until slightly softened.
  5. Pour in the coconut milk, fish sauce (or soy sauce), and brown sugar. Stir well to combine all the ingredients.
  6. Simmer the curry mixture for 5-7 minutes, stirring occasionally, until the shrimp is fully cooked and the flavors have melded together.
  7. Remove from heat and garnish with fresh basil leaves.
  8. Serve the green curry shrimp over steamed rice.

Notes

If you like a thicker sauce, simmer the curry for a bit longer to allow it to reduce and thicken. For added freshness, squeeze some lime juice over the dish just before serving. Feel free to customize your curry by adding other vegetables like snap peas, bamboo shoots, or baby corn. If you’re not a fan of shrimp, you can substitute it with chicken, tofu, or vegetables of your choice. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 16g
  • Carbohydrates: 10g
  • Protein: 25g
  • Cholesterol: 180mg

Pair this with...

Mango Lassi

This traditional Indian drink marries the sweetness of mangoes with the tang of yogurt. To whip one up, you'll need a ripe mango. Peel, pit, and chop it, tossing the juicy chunks into a blender. Add about a cup of plain yogurt (Greek yogurt works well for extra creaminess). For that hint of sweetness and depth, pour in a tablespoon or two of honey or sugar. Some folks like adding a pinch of ground cardamom for that extra aromatic kick. Blend everything until smooth. If the mixture feels too thick, you can thin it with a splash of milk or water. Pour your lassi into a glass, and if you're feeling fancy, garnish with a little sprinkle of ground pistachios or a mint leaf.

Fresh Mixed Greens Salad

Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

For Tomorrow's Dinner

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