SPONSORED: We get excited about good food and great ingredients, so we’ve teamed up with Divine Flavor to bring you delicious recipes made with their mini Tribelli peppers.
I am all about the easy zoodle recipes right about now! And this Green Coconut Curry with Shrimp is perfect for any weeknight meal.
You control the spice factor with how much spice you add-in… and don’t forget those sweet peppers for a perfect balance! The fresh herbs also take this up to another level and will really hit the spot. It’s dairy-free, paleo, and good to go on Whole30, too.
I recently discussed some top tips for weeknight meals in my Facebook group, and one of them is to keep QUICK PROTEINS on hand! Sometimes that’s what can be the most daunting… is to defrost a big pack of meat or fish. However, frozen shrimp takes just minutes to defrost in cold water and just 4 minutes or so to cook! Plus, it’s so refreshing and easy. 
Another tip is to clean the fridge with veggies! This is a great bowl for that type of thing, because of all the vibrant and colorful veggies like the peas, peppers, and zucchini… not to mention all the herbs. We aren’t being cheap here at all! And everything is so adaptable to your taste so everyone can get what they want. The creamy coconut milk makes this a bit more of a mild curry if you wish and the textures will make your mouth happy – hard to believe it can be a 30-minute meal… but it’s happening. It’s real.
Shrimp and Green Coconut Curry
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Fragrant coconut curry brimming with shrimp, vibrant veggies, and a touch of spice. Perfect for a weeknight dinner or a casual gathering.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 3-inch knob fresh ginger
- 4 Divine Flavor Sweet Peppers mixed colors
- 1 bunch scallions approx. 7
- 1 lime
- sea salt
- 3-4 oz (85-113 g) green curry paste
- 26 oz (737 ml) unsweetened full-fat coconut milk
- 1.5 lbs (680 g) large shrimp peeled (deveined)
- 1-2 handful snap peas
- 1 bunch cilantro
- 3-4 medium zucchinis or prepped zoodles
Instructions
- Peel and thinly slice the ginger.
- Chop the white and light green parts of the scallions into 1-inch pieces; save the dark green tops for garnish.
- Peel the lime zest and save the lime for garnish.
- Chop the peppers (remove tops and discard seeds), and slice into rings.
- Over medium heat, add 2 tablespoons of olive oil to a medium saucepan with a lid. Add the scallions, peppers, lime zest, and ginger. Cook and stir often until the vegetables are golden, approximately 8 minutes.
- Add 3-4 ounces of green curry paste (depending on desired spice level) and stir for 2-3 minutes.
- Add 1 ½ cans of coconut milk and stir. Taste and adjust the amount of coconut milk or paste as needed. Season with sea salt.
- Reduce heat to low and simmer for approximately 6 minutes.
- Prepare zucchini noodles (zoodles) and add them to serving bowls.
- Add shrimp, snap peas, and cilantro to the curry. Cover and cook for approximately 2-3 minutes, or until the shrimp is bright pink.
- Ladle the curry over zoodles, rice, or cauliflower rice. Garnish with sliced green scallion tops, a lime wedge, and cilantro.
Notes
- For a richer flavor, toast the green curry paste in the oil for 1 minute before adding the vegetables.
- If you don’t have fresh ginger, you can substitute 1 teaspoon of ground ginger.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
Can I use light coconut milk instead of full-fat?
Full-fat coconut milk produces a richer, creamier sauce that coats the shrimp better. Light coconut milk works but the sauce will be noticeably thinner.
How spicy is green curry paste, and can I adjust the heat?
Green curry paste varies by brand; Thai Kitchen is milder while Mae Ploy is more intense. Start with less paste and add more after tasting once it is in the coconut milk.
How do I avoid overcooking shrimp in curry?
Add the shrimp in the final 3-4 minutes of cooking and remove from heat as soon as they curl and turn opaque. Overcooked shrimp become rubbery quickly.
What can I serve with shrimp and green coconut curry?
Steamed jasmine rice is the standard pairing. Rice noodles or cauliflower rice also work if you want a lighter base.
Can I make this curry without shrimp for a vegetarian version?
Yes. Cubed firm tofu or a combination of chickpeas and extra vegetables like eggplant or zucchini make good substitutes.
