Green Curry Shrimp with Coconut Broth

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If you’re looking for a healthy alternative to takeout, this Thai curry recipe fits the bill. It’s nutritious and fresh, and simple to make with easy-to-find ingredients. The coconut broth is both sweet and spicy, with aromatic notes from the lemongrass and ginger. It’s delicious served over brown rice or whole wheat noodles; try it both ways to see which one is your favorite. You might be tempted to use those jars of green curry paste in the ethnic section of your grocery store, but this homemade version is quick and tastes fresh. Serve with plenty of fresh chopped cilantro and lime wedges for a flavorful, healthy meal. This recipe makes enough curry paste for two meals; freeze the other half, or store in the refrigerator for up to one week.

You might also like these other shrimp recipes:
Quinoa & Shrimp Paella
Chili Lime Grilled Shrimp with Quinoa Pilaf
Luscious Grilled Shrimp Salad in an Avocado Shell with Spiced Yogurt

Green Curry Shrimp with Coconut Broth

Avoid takeout and try this green curry shrimp recipe with comforting and rich Thai flavors.
Course: Dinner
Cuisine: Thai
Keyword: Low-Carb, Quick and Easy
Servings: 4 people
Calories: 356kcal
Author: SkinnyMs.

Ingredients

  • 2 jalapeno peppers or 4 small green Thai chili peppers
  • 1/2 red onion small, diced
  • 2 garlic cloves minced
  • 1 teaspoon ginger fresh, grated
  • 1 lemongrass stalk fresh or 2 tablespoons lemongrass from a jar
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 cilantro fresh small bunch
  • 1 teaspoon brown sugar or coconut palm sugar
  • 1 lime juiced
  • 1 tablespoon soy sauce or coconut aminos
  • 2 cups vegetable stock homemade
  • 1 cup light coconut milk
  • 1 1/2 pounds shrimp raw, peeled and deveined
  • brown rice cooked, or noodles; for serving

Instructions

  • Combine the jalapenos, onion, garlic, ginger, lemongrass, coriander, cumin, cilantro, brown sugar, lime juice, and soy sauce in a blender or food processer. Blend until smooth, adding a touch of water or stock to thin out if necessary. It should be a paste.
  • Heat a wok or large skillet over medium heat. Add about half of the curry paste, and stir until fragrant. Add the stock and the coconut milk and stir. Bring to a boil, reduce heat to low and add the shrimp. Simmer until the shrimp are pink and cooked through, about 3 minutes.
  • To serve, top rice or noodles with the hot broth and shrimp. Top with fresh cilantro and a squeeze of fresh lime juice.

Nutrition

Calories: 356kcal | Carbohydrates: 9g | Protein: 41g | Fat: 17g | Saturated Fat: 14g | Sodium: 34mg | Fiber: 2g | Sugar: 3g
SmartPoints (Freestyle): 11

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