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.
Ingredients
- 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
- salt
- 1 tbsp scallions to garnish (OPTIONAL)
- 2 cups cauliflower rice, to serve
Instructions
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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.
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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.
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Stir in shrimp and a small pinch of salt. Cook for about 30 seconds.
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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.
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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)
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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.
pin me!
Ok, this looks amazing!!! And the only way we can get our little one to eat meat is if it is curry! We will have to try this!
I’ve been considering trying Whole 30 to figure out what’s going on with my stomach lately. Thanks for the recipe!
I can’t wait to make this! Sharing with my husband in hopes he will do the cooking 😁
Sounds so yummy!
Where do you buy your curry paste? I always have a hard time finding it and homemade recipes are more involved than I care to deal with haha.
Asian stores!
everyone im seeing has either peanut oil or peppers in them and neither of those are lectin free?
Hi Adam,
Peanut oil would not be compliant. The Mae Ploy brand I listed above does include chili peppers but the seeds and skins are removed to make the paste, which is where the lectins are. Hope that helps!
Good to know! How did u learn this???
I’m in a recipe share group and one of the members shared an email exchange with the company – they said that they removed the skins and seeds in their curry paste.