Green Curry with Shrimp


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.

A bowl of thai green curry with shrimp and rice.

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.

Ingredients measured out to make Green Curry with Shrimp: cayenne pepper, sesame oil, tamari, ginger, garlic, onion, zucchini, shrimp, coconut milk, lime juice, Thai green curry paste, cabbage, pepper, salt, basil, cilantro and green onion.

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.

A pot full of thai green curry with shrimp.

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.

A bowl of thai green curry with shrimp served with rice.

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!! 🙂

More Curry Recipes to Try

Thai Green Curry with Shrimp

4 from 3 votes
The perfect healthy weeknight meal, this flavorful Thai Green Curry with Shrimp comes together in less than 30 minutes! Can be served over cooked rice or zucchini noodles for a low-carb dish.
A bowl of thai green curry with shrimp and rice.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 1 1/2 Tablespoons sesame oil
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 Tablespoon grated fresh ginger
  • 2 Tablespoons Thai Green curry paste
  • 1 13 oz. can of coconut milk
  • 1 zucchini, chopped
  • 1 cup shredded cabbage
  • juice of one lime
  • 1 Tablespoon low-sodium tamari, or soy sauce
  • 1/4 teaspoon cayenne pepper
  • 1 lb. peeled and deveined shrimp
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh cilantro, chopped
  • zucchini noodles or cooked rice for serving
  • 1/4 cup chopped green onion, for garnish
  • sriracha, for serving


  • Heat oil over medium-high heat in a large skillet. Add onion, garlic and ginger; sauté until fragrant, about 3-5 minutes. Add in curry paste; sauté 1 minute. Add coconut milk, zucchini, cabbage, lime juice, tamari and cayenne pepper to the skillet. Combine and turn up the heat to medium-high so the liquid starts to simmer. Cook for about 5 minutes.
  • Add shrimp to the pan and cook until shrimp are pink and cooked through, about 3-4 minutes. Add basil and cilantro to the pan and toss to combine. Remove skillet from the heat.
  • Serve curry over zucchini noodles (can be raw or quickly sautéed) or cooked rice. Garnish each plate with green onion, fresh cilantro and a little sriracha if you need more spice. Enjoy!


Serving: 1/4 of recipe Calories: 397kcal Carbohydrates: 13g Protein: 27g Fat: 27g Fiber: 3g Sugar: 5g


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Recipe Rating

    1. Andrew Schutte
      February 27, 2021 AT 8:33 pm

      5 stars
      Made this at least a dozen times along with your other curries. So easy and so, so, so delicious. Thanks!

      1. Brittany Mullins
        February 28, 2021 AT 11:36 pm

        Ahh yay!! So glad you’re loving this recipe, Andrew. Thanks for the review. I so appreciate it!

    2. Ashley @ fit mitten kitchen
      February 3, 2016 AT 9:30 pm

      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!

    3. genieteetleef
      February 3, 2016 AT 10:38 am

      Beautiful dish, beautiful photos! Should I try it with red curry paste?

      x Laura, registered Belgian dietitian

      1. Brittany Mullins
        February 3, 2016 AT 11:02 am

        Totally. I bet it would be delicious with red curry paste as well.

    4. ML
      February 3, 2016 AT 8:30 am

      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

      1. Brittany Mullins
        February 3, 2016 AT 9:55 am

        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. 🙂

    5. Andrew
      February 2, 2016 AT 1:30 pm

      Looks delicious and much quicker/easier than I thought curry would be. Will definitely be trying this one. Thanks!

      1. Brittany Mullins
        February 3, 2016 AT 9:47 am

        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. 🙂

Parchment paper lined with protein balls.


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