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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Keyword: green curry with shrimp
- 1 ½ 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 coconut milk
- 1 zucchini chopped
- 1 cup shredded cabbage
- juice of one lime
- 1 Tablespoon low-sodium tamari or soy sauce or coconut aminos
- ¼ teaspoon cayenne pepper
- 1 lb. peeled and deveined shrimp
- ¼ cup fresh basil chopped
- ¼ cup fresh cilantro chopped
- ¼ cup chopped green onion for garnish
- cooked rice or zucchini noodles for serving
- sriracha for serving
- lime wedges for serving
Heat oil over medium-high heat in a large skillet. Once hot, add onion, garlic and ginger and sauté until fragrant, about 3-5 minutes. Add in curry paste and 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, a lime wedge and a little sriracha if you want more spice. Enjoy!
Serving: 1/4 of curry | Calories: 353kcal | Carbohydrates: 12g | Protein: 25g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 172mg | Sodium: 414mg | Potassium: 604mg | Fiber: 2g | Sugar: 5g