A healthy and easy Thai Green Curry with Shrimp whipped up in only 20 minutes. How about that? Perfect for hot summer weeknights when nobody wants to spend time in the kitchen in front of a hot stove.
Tobias and I went to a BBQ party last weekend. It was great fun, but the day after eating all that heavy grilled food, a light, easy, and flavorful dish like this Thai shrimp curry was just what I was in the mood for.
Even though it has that yummy creamy feel from the coconut milk, it doesn’t feel heavy at all, which is backed up by the fact that one serving only has 228 calories. With 26 grams of protein packed into those calories, it’s a recipe that works perfectly for a fitness girl like me!
The easiest Thai Green Curry ever!
I love quick and easy recipes with minimal cleanup requirements, especially if they can then be enjoyed outside, and that’s why I have this deliciousness for you today.
All you need is 7 ingredients, 1 pan, one chopping board, one knife, and one spatula for some occasional stirring. That’s it! No complicated steps, just some simple straightforward cooking and you will be rewarded with an amazing and healthy dinner that you will most likely put on your weekly meal plan from now on.
This is a recipe that anyone can make!
Protein or protein, that’s the question
Shrimp are full of protein and super low in fat, which makes them an excellent source of protein. However, if you don’t like shrimp, you can use small pieces of cooked chicken breast instead. The preparation is exactly the same. Just add your protein to the pan for the last 30 seconds of cooking so the pre-cooked chicken can absorb some of the curry flavors.
The coconut milk, green curry paste, and fish sauce give the curry that distinct Thai flavor we all love and pay for at our favorite Thai restaurant.
You can eat this Thai Curry with Shrimp 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 in my opinion.
If you really want to be outside grilling every evening but still want a healthy shrimp dish, try the Grilled Shrimp Skewers with Creamy Chili Sauce! It’s one of my absolute favorite summer grilling recipes.
Put some chicken on the grill while you’re at it and make Lentil Tabbouleh with Grilled Chicken for the ultimate healthy grill party. This is one time where your friends won’t complain if you skip the fatty ribs and burgers. These healthy recipes are THAT good!
Now go stand far away from the stove with a long spatula for stirring in order to stop yourself from melting away in this summer heat and then enjoy a delicious plate of Easy Thai Green Curry with Shrimp while sitting in the nice summer evening breeze on your balcony or patio.
A healthy and easy Thai Green Curry with shrimp whipped up in only 20 minutes.
- 1 lbs. (450 g) peeled and cooked shrimps
- 7 oz. (200 g) snap peas
- 1 can coconut milk
- 3 tbsp. green curry paste
- 1 onion
- 1 clove large garlic
- 2 tbsp. fish sauce
- 1 tsp. olive oil
- Peel and chop onion and peel and crush garlic.
- Heat a heavy bottomed pan or cast iron skillet over medium heat. Once hot, add a tiny splash of olive oil to the pan.
- Add chopped onion and crushed garlic and sautée until translucent.
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.
- Wash the snap peas and snap them lengthwise to speed up cooking time.
- Add the snap peas to the coconut curry sauce and cook for about 1 minute.
- Add shrimp and cook for 30 seconds.
- Serve hot.