A healthy, easy and delicious Thai Green Curry with shrimp whipped up in only 20 minutes. One of my favorite summer recipes (diabetes friendly, low carb, gluten free, dairy free)

Easy Thai Green Curry With Shrimp

A healthy and easy Thai Green Curry with Shrimp whipped up in only 20 minutes.
Course Main Course
Cuisine Thai
Keyword Green Curry, Shrimp Curry, Thai curry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 228kcal
Author Lorena Grater


  • 1 lbs. peeled and cooked shrimps
  • 7 oz. snap peas
  • 1 can coconut milk
  • 3 tbsp. green curry paste
  • 1 onion
  • 1 clove 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.
  • 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.


Calories: 228kcal | Carbohydrates: 8.7g | Protein: 26.2g | Fat: 9.6g | Saturated Fat: 7.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Cholesterol: 40mg | Sodium: 865mg | Potassium: 110mg | Fiber: 2g | Sugar: 5.2g | Vitamin A: 500IU | Net carbs: 6.7g