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.
Servings: 4
Ingredients
- 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
Instructions
- 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!
Nutrition
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