This easy Thai-inspired coconut curry shrimp is loaded with vegetables and gets tons of flavor from prepared green curry paste and coconut milk. The sweet and spicy sauce gets sopped up by a bed of hot brown rice. Serve with a crunchy Asian slaw to round out the meal.

Gretel H. Schueller, February 2020


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add curry paste, garlic, ginger and lemongrass; cook, stirring constantly, until the mixture is aromatic and dry, about 2 minutes. Add coconut milk and broth; stir to loosen any browned bits from the bottom of the pan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, undisturbed, for 5 minutes.

  • Stir fish sauce and cornstarch in a small bowl. Stir into the curry mixture; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the sauce begins to thicken, about 5 minutes.

  • Add snow peas and carrots to the curry mixture; return to a boil over medium-high heat. Boil, undisturbed, until the vegetables are tender, about 2 minutes. Add shrimp; cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 2 minutes. Remove from heat; stir in basil. Serve over rice.

Nutrition Facts

378.3 calories; protein 34.4g 69% DV; carbohydrates 37.1g 12% DV; exchange other carbs 2.5; dietary fiber 5.1g 20% DV; sugars 4.5g; fat 10.3g 16% DV; saturated fat 3.6g 18% DV; cholesterol 243.4mg 81% DV; vitamin a iu 3287IU 66% DV; vitamin c 17.9mg 30% DV; folate 25.5mcg 6% DV; calcium 130.7mg 13% DV; iron 2.2mg 12% DV; magnesium 106.7mg 38% DV; potassium 626.2mg 18% DV; sodium 738.1mg 30% DV; thiamin -1mg -100% DV.