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. Source:, February 2020

Jasmine Smith


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 calories; 10.3 g total fat; 3.6 g saturated fat; 243 mg cholesterol; 738 mg sodium. 626 mg potassium; 37.1 g carbohydrates; 5.1 g fiber; 5 g sugar; 34.4 g protein; 3287 IU vitamin a iu; 18 mg vitamin c; 26 mcg folate; 131 mg calcium; 2 mg iron; 107 mg magnesium;