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.
- 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
- 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.
I use 8 -10 already cleaned wild shrimp from US Wellness Meats , 4 or 5 per person.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Cuisine: Thai, Paleo
Keywords: Thai shrimp curry, vegetable curry, Thai shrimp and vegetable curry,