Description
This Thai Green Curry with Shrimp recipe is a vibrant and flavorful dish that brings a taste of Thailand to your kitchen. It’s a perfect balance of creamy coconut milk, spicy green curry paste, tender shrimp, and fresh vegetables. This recipe is designed to be fun and inspiring, encouraging you to play with your food and rediscover the joy of cooking.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound large shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup broccoli florets
- 1/2 cup snap peas
- 1/4 cup green curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/2 cup fresh basil leaves
- Cooked jasmine rice, for serving
Instructions
- Heat coconut oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
- Add red and green bell peppers, broccoli florets, and snap peas to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- Push the vegetables to one side of the skillet. Add the green curry paste to the empty side and cook for 1 minute until fragrant.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine with the curry paste and vegetables. Bring to a simmer.
- Return the cooked shrimp to the skillet. Stir to coat with the sauce. Cook for another 1-2 minutes until heated through.
- Stir in the fresh basil leaves.
- Serve hot over cooked jasmine rice.
Notes
- Adjust the amount of green curry paste to your spice preference.
- Feel free to add other vegetables like zucchini, bamboo shoots, or baby corn.
- For a milder flavor, you can use light coconut milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg