We were SO fortunate to spend time in Thailand and fell in love with curries of all kinds. The Thais believe that a proper dish showcases 4 flavors – spicy, salty, sour, and sweet. For those of us on a paleo/whole30 diet, we often struggle with the “sweet” flavor. That’s why I’m so excited for this Thai Green Curry Shrimp recipe – it’s made without any added sweeteners. Instead, I’ve added sweet potatoes! The sweetness from the sweet potatoes and the coconut milk balances the other flavors perfectly.
Note: There are a variety of green curry pastes available. Some have ingredients that we are trying to avoid, like added sugar or peanut oil.
A brand I like is Mae Ploy. According to the label, the ingredients are: green chili, garlic, shallot, lemongrass, salt, galangal, shrimp paste, kaffir lime peel, coriander seed, pepper, cumin, turmeric.
A little goes a long way, and I only use about 2 tbl in a dish. Luckily, I’ve found that you can freeze this green curry paste for next time, with no effects to the taste!
Another note: In the recipe, I list kaffir lime leaves. These can be a bit tricky to find, but I’ve had good luck finding them in Asian stores. Sometimes I also stock up on dried kaffir lime leaves so I always have some available. Another substitute is to squeeze in some fresh lime juice…but I really think it tastes best with kaffir lime leaves!
Here’s the recipe:
Thai Green Curry with Shrimp
A simple Thai Green curry that's just bursting with flavor. A balanced dish with that whips up quickly.
- 3 cloves garlic, minced (about 1 1/2 tbl)
- 1/2 tbl minced ginger
- 1 cup diced white onion
- 1 tsp avocado oil (or other oil of choice)
- 1/2 lb shrimp
- 2 tbl green curry paste
- 3-4 kaffir lime leaves (you can sub 2 tbl fresh lime juice)
- 1 medium sweet potato, diced and COOKED
- 1 cup broccoli florets
- 1 can coconut milk
- 1 tbsp scallions to garnish (OPTIONAL)
- 2 cups cauliflower rice, to serve
NOTE: This recipe uses COOKED sweet potato. I usually have some roasted sweet potatoes on hand, but if you don't, you can boil diced sweet potatoes for 15 minutes OR microwave for 5 minutes.
To make Green Curry Shrimp:
Heat oil in pan over medium high heat. Add in garlic, ginger and onion, and stir until fragrant and translucent, about 3 minutes.
Stir in shrimp and a small pinch of salt. Cook for about 30 seconds.
Add in broccoli, cooked sweet potatoes, kaffir lime leaves (or lime juice) and a can of coconut milk. Stir and bring to a gentle simmer.
Add in green curry paste and stir until well incorporated. Bring mixture to a gentle simmer and cook until sauce is thickened. (About 6-7 minutes)
Taste, and add salt or more green curry paste if desired. Top with scallions (optional) and serve over hot cauliflower rice.
Having a tough time finding the ingredients in your local store? Good news! Amazon will ship them right to your door.