Thai green curry with shrimp
This Thai green curry with shrimp recipe is quick, easy and nutritious.
Ingredients
- 2 bags of frozen raw peeled shrimp roughly 600 g total
- 2 bags of frozen stir fry vegetable mix roughly 1000 g total
- 3 cups of cooked jasmine rice
- 3 cups of full fat canned coconut milk
- 2 tbsp green curry paste Thai Kitchen brand
- ½ tbsp salt
- 2 tbsp coconut oil
Instructions
- Thaw the frozen shrimp ahead of making this recipe.
- Cook your jasmine rice in a rice cooker or pot, following the directions on the back of the package. Set aside.
- In a large pot on medium to low heat, melt coconut oil and empty both bags of frozen vegetables into the pot.
- Once the vegetables have thawed and are starting to soften, add the thawed peeled shrimp into the pot and continue cooking until the shrimp and vegetables are cooked through.
- At this point, add the cooked rice, canned coconut milk, salt and green curry paste and mix thoroughly.
- Continue stirring for one or two minutes until everything is hot, turn off the burner and serve.
Notes
Variations:
- Make this recipe vegan: omit the shrimp, and replace with tofu for added protein.
- Make this recipe lower carb: replace the jasmine rice with konjac rice or noodles. You could also use spiralized zucchini noodles for the base of this dish. Both of these can be found at most local grocery stores.
- Make this recipe lower calorie/fat: swap out the full fat coconut milk for lite coconut milk.
Substitutions:
- Coconut oil substitutions: instead of using coconut oil, you can use any other type of oil or butter.
- Shrimp substitutions: instead of using shrimp, you could also use either chicken breast (or tofu if you are avoiding animal products).
- Jasmine rice substitutions: you can also use basmati rice, long grain rice, brown rice etc. This recipe would also be great with white or brown rice noodles.
- Green curry paste substitutions: instead of using green curry paste, you could swap it out for red curry paste.