A healthy and easy Thai Green Curry with Shrimp that you can whip up in just 20 minutes. How about that? Perfect for weeknights when you don’t want to spend too much time in the kitchen.
I love quick and easy recipes with minimal cleanup requirements. This deliciousness I’m sharing with you today falls right into that category!
No complicated steps, just some simple straightforward cooking for an amazing and healthy dinner.
The coconut milk, green curry paste, and fish sauce give the curry that distinct Thai flavor we all love. And even though it has that yummy creamy feel from the coconut milk, it doesn’t feel heavy at all.
In fact, when you look at the macros, you’ll see that one serving only has 228 calories. With 26 grams of protein packed into those calories, this is truly a dish that combines incredible flavor with powerhouse nutrition!
How to make Thai green curry with shrimp
All you need is 7 ingredients, a pan, a cutting board, a knife, and a spatula for some occasional stirring to bring this recipe for life. How simple is that?
Step 1: Peel and chop the onion, then peel and crush the garlic.
Step 2: Heat a teaspoon of olive oil in a pan or cast iron skillet over medium heat.
Step 3: Once hot, add the chopped onion and crushed garlic. Sautée for a couple of minutes until translucent.
Step 4: Add coconut milk, green curry paste, and fish sauce. Allow to simmer uncovered for about 10 minutes, or until most of the coconut water has evaporated and the sauce is nice and creamy.
Step 5: Wash the snap peas, then snap them lengthwise to speed up cooking time.
Step 6: Add the snap peas to the coconut curry sauce and cook for about 1 minute.
Step 7: Add the shrimp and cook for 30 seconds.
Super straightforward and ready in about 20 minutes!
You can eat this Thai curry just as it is, or you can serve it with rice, cauliflower rice, or zucchini noodles. Having some healthy carbs to absorb the curry makes the dish even better.
Substituting the shrimp
Shrimp are full of protein and very low in fat, which makes them an excellent source of protein.
However, if you don’t like shrimp (or don’t have any on hand), you can use small pieces of cooked chicken breast as your protein instead. The preparation is exactly the same, making sure to add your protein to the pan for the last 30 seconds of cooking so it can absorb some of the curry flavors.
What does green curry taste like
Both red curry and green curry are very popular in Thai dishes. If you haven’t tried either, or have only tried red curry, you may be wondering what green curry tastes like.
Green curry tends to be much milder than the traditionally hot and spicy red curry. The main ingredients in green curry paste are coriander, green chilies, and coconut milk.
Both have pungent flavors, but where red curry is usually paired with strong flavors like pork or beef, green curry is best served with milder dishes like shrimp or poultry.
I recommend eating this dish right away as it does not keep very well.
If you do find yourself with leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. However, the flavor and texture of this curry is MUCH better right off the stove, so I recommend only making as much as you plan to eat at one time!
More healthy seafood recipes
Seafood is such a great way to add healthy protein into your meals. Here are a few other easy seafood recipes we make all the time that I know you’ll enjoy:
- Grilled Shrimp Skewers with Creamy Chili Sauce
- Ahi Tuna Poke
- Easy Baked Salmon with Lemon-Garlic Butter
For even more amazing dishes, be sure to check out my roundup of the best healthy low-carb seafood recipes!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Easy Thai Green Curry With Shrimp
- 1 lbs. peeled and cooked shrimps
- 7 oz. snap peas
- 1 can coconut milk
- 3 tablespoon green curry paste
- 1 onion
- 1 clove garlic
- 2 tablespoon fish sauce
- 1 teaspoon olive oil
- Peel and chop the onion, then peel and crush the garlic.
- Heat a teaspoon of olive oil in a pan or cast iron skillet over medium heat.
- Once hot, add the chopped onion and crushed garlic. Sautée for a couple of minutes until translucent.
- Add coconut milk, green curry paste, and fish sauce. Allow to simmer uncovered for about 10 minutes, or until most of the coconut water has evaporated and the sauce is nice and creamy.
- Wash the snap peas, then snap them lengthwise to speed up cooking time.
- Add the snap peas to the coconut curry sauce and cook for about 1 minute.
- Add the shrimp and cook for 30 seconds.