This flavorful green curry with shrimp comes together in less than 30 minutes for a quick and healthy weeknight meal. It’s delicious served over rice or zucchini noodles for a low-carb option.
What’s for dinner? It’s the perpetual question — we’re either getting asked it or we’re asking ourselves it. Am I right? A couple months ago (around the holidays) I noticed that Isaac and I weren’t planning dinners very well.
I know I’ve mentioned it before, but I’ve never been a huge meal planner. We have a stocked pantry and once I pick up from fresh staples from the grocery store I’m pretty good at tossing meals together with what we have. That approach works, but we ended up eating a lot of the same meals or just grabbing take-out from our favorite Vietnamese restaurant instead of cooking. The take-out situation happened twice in one week before I finally I decided I needed to do a better job at planning. I mean, I like make-your-own spring rolls, but grabbing take-out twice in one week isn’t ideal.
So for the past few weeks I’ve been sitting down on Sunday, picking out at least 3-4 dinner recipes to make and going to the store to grab the items I need. I typically write down a planned dinner for each night of the week, but sometimes we’ll switch up which night we have what — just based on prep time or what foods we’re in the mood for. It’s been working out pretty well. Not only have we been eating healthier, we’ve also been trying a bunch of different recipes, which has made dinner fun again.
One dinner we’ve been loving lately is this Thai Green Curry dish.
It has protein-packed shrimp, a bunch of fresh veggies and a creamy coconut sauce with fresh herbs and spices. It’s healthy comfort food and amazingly satisfying on a chilly winter evening! Sautéed curries like this are awesome because they don’t take very long to cook (especially with quick-cooking shrimp)! It’s also super easy to switch up the veggies based on what you have on hand. For this version we used shredded cabbage (which I bought already shredded from Whole Foods — such a time saver!) and zucchini. Next time I’ll be adding broccoli and snow peas for sure.
As I mention in the recipe you can serve the curry over zucchini noodles (either raw or quickly sautéed) for a low-carb option or if you need some extra carbs in your life go with rice. Both ways are delicious. Just don’t forget the extra green onions and cilantro. Oh, and the sriracha!! 🙂
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Made this at least a dozen times along with your other curries. So easy and so, so, so delicious. Thanks!
Ahh yay!! So glad you’re loving this recipe, Andrew. Thanks for the review. I so appreciate it!
Love quick dinners as like this! We just had a quick thrown together red curry shrimp stir fry last week! I’ll have to see if I can find that green paste… And I totally know what you mean about meal prep. I’m good when I’m motivated. But I kind of do this thing where I make a plan one week, then take a break the next. Helps me use up some stuff in the pantry and not feel overwhelmed every week!
Beautiful dish, beautiful photos! Should I try it with red curry paste?
x Laura, registered Belgian dietitian
http://www.geniet-eet-leef.be
Totally. I bet it would be delicious with red curry paste as well.
Made this last night and it was delicious!! Substituted broccoli for the zucchini and made rice to soak up that delicious coconut/curry sauce. Pleased to get a lot of good lean protein in too!! We did add the sriracha sauce to it—like it spicy!!! Thank you for sharing. ML
So glad that you liked it. And I love that you added broccoli! Next time I make it I’m going to use broccoli as well. Adding sriracha is always a good idea. 🙂
Looks delicious and much quicker/easier than I thought curry would be. Will definitely be trying this one. Thanks!
Thanks Andrew! I was super surprised at how easy it is to make curry at home too! Let me know if you end up trying the recipe. 🙂