Description
Fragrant coconut curry brimming with shrimp, vibrant veggies, and a touch of spice. Perfect for a weeknight dinner or a casual gathering.
Ingredients
Units
- 3 tbsp extra virgin olive oil
- 1 3-inch knob fresh ginger
- 4 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 1/2 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