Thai Shrimp and Vegetable Curry
Recipe Key
In this recipe lots of vegetables and beautiful shrimp are simmered together in a fresh, sweet coconut sauce with pronounced flavors of green chilis, lemon grass, cilantro and kaffir lime leaf. It’s a one pan meal you can easily make at home that will transport you to another world.
Eating this dish reminds me of being in Thailand. I remember the joy of meditating early in the morning at the venerated temple Wat Phra Singh with the monks. It was a blissful experience meditating with the monks even though they were wax.
Eating Thai food opens my heart, loving the warm, kind Thai people. Green curry is served everywhere in Thailand. You can order it with shrimp, chicken, fish or vegetables. It’s one of my favorite Thai dishes.
Making this dish at home requires a green curry paste. Even though most Thai restaurants make it from scratch, it’s hard to find the ingredients here in America. It’s easier to just buy it.
There are 2 different green curry pastes I recommend. My favorite is Mae Ploy Green Curry Paste. It has all the authentic Thai ingredients and an incredible taste. Some stores carry it but I ordered the set of Red, Green and Yellow curry paste online. It lasts for years.
The other one which I use is Thai Kitchen Green Curry Paste. It’s fine but doesn’t have the same amazing flavor I enjoyed in Thailand. The good thing is you can find it in most supermarkets.
The Mae Ploy has more spicy-hot flavor than the Thai Kitchen but the flavor is better. If you don’t like hot-spicy, just use less.
There are quite a few vegetables to cut for this dish, sorry but it’s worth it. Once that’s done the dish comes together quickly.
I use butternut squash but sweet potatoes can be substituted. Also a little cauliflower and zucchini, it’s a nice collection similar to what they serve in Thailand.
I buy frozen shrimp from US Wellness Meats. They’re wild and sustainably harvested. And what’s also great is they’re already cleaned. Just defrost and cook.
There are a few other ingredients, most are available in your supermarket; shallots, garlic, scallions, coconut milk, coconut oil. I prefer Simple Coconut milk because there is no guar gum but the store only had Classic, no big deal.
The only other exotic ingredient is fish sauce. My favorite fish sauce is Red Boat. I highly recommend it. The taste is pure and delicious. Many health foods stores carry it.
How To Make Shrimp and Vegetable Curry
First, chop all the vegetables.
Start by sautéing the shallots until softened. Then add the scallions, garlic and green curry paste. Here you want to spread the curry paste around with a fork and mix it into the vegetables.
Add the coconut milk, water, fish sauce, coconut sugar and bring to a gentle boil.
Add butternut squash. Cover and simmer on low for 6 minutes to cook the squash.
Add the cauliflower and zucchini. Cook 3 minutes.
Add the shrimp and cook, turning them over halfway through to cook evenly. Cook until the shrimp are pink and vegetables are crisp tender, 3-4 minutes.
Top with cilantro.
Serve in bowls topped with additional cilantro and lime wedges. It’s also nice with rice or cauliflower rice. In Thailand they serve everything with rice.
You’re going to love this Thai Shrimp and Vegetable Curry. The fragrant coconut milk is infused with just the right amount of spices. It’s warm, comforting, rich and satisfying, deliciously sweet and spicy. Best of all there are lots of vegetables.
If you like this recipe try these other Thai dishes:
Thai Red Curry Noodles with Vegetables {paleo vegan}
Thai Coconut Vegetable Soup – Tom Kha
Thai Chicken Burgers with Sautéed Asian Cabbage
PrintThai Shrimp and Vegetable Curry
In this recipe vegetables and shrimp are simmered together in a fresh, sweet coconut sauce infused with green chilis, lemon grass, cilantro and kaffir lime leaf.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Cuisine: Thai, Paleo
Ingredients
- 1/2 tablespoon coconut oil
- 1 cup thinly sliced shallots (3 medium)
- 1/2 cup chopped scallions, white and green parts (3–4 scallions)
- 2 garlic cloves, minced
- 1 – 2 tablespoons Thai green curry paste, to taste
- 1 can original or simple coconut milk
- 1/4 cup water
- 2 tablespoons fish sauce
- 1 tablespoon coconut sugar
- 2 cups butternut squash cut into 1/2” cubes (sweet potatoes can be used instead)
- 1 1/4 cups cauliflower cut into small florets
- 1/2 cup zucchini cut into cubes
- 1/2 pound large shrimp, peeled and deveined, thawed if frozen*
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft, about 2 minutes. If the shallots start to brown, reduce the heat to low.
- Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes while separating the curry paste and mixing it with the vegetables.
- Add the coconut milk, water, fish sauce and coconut sugar and bring to a gentle boil.
- Add butternut squash, cover and simmer on low for 6 minutes.
- Add cauliflower and zucchini, simmer another 3 minutes.
- Add the shrimp and cook, turning them over halfway through to cook evenly. Cook until the shrimp are just cooked through, they’ll look pink, and vegetables are crisp tender, 3-4 minutes.
- Serve in bowls topped with cilantro and lime wedges.
Notes
I use 8 -10 already cleaned wild shrimp from US Wellness Meats , 4 or 5 per person.
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