Green Curry Shrimp with Coconut Broth

No ratings yet

A healthy takeout alternative!

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

No ratings yet

Green Curry Shrimp with Coconut Broth

Avoid takeout and try this green curry shrimp recipe with comforting and rich Thai flavors.
Yield 4 people
Serving Size
Course Dinner
Cuisine Thai
Author SkinnyMs.


  • 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


  • 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 Information

Calories: 356kcal | Carbohydrates: 9g | Protein: 41g | Fat: 17g | Saturated Fat: 14g | Sodium: 34mg | Fiber: 2g | Sugar: 3g |
SmartPoints (Freestyle): 11
Keywords Low-Carb, Quick and Easy

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Be sure to like our Facebook page and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.

For more delicious and nutritious recipes from Skinny Ms., check out our Skinny Ms. Recipe Collection of 101 Fan Favorites.

Do you have a favorite recipe from Skinny Ms.? We’d love to hear about it. Tell us what you think in the comments section below.

This post may include affiliate links.

Create a FREE account for quick & easy access


The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

More by Skinny

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating