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Thai Green Curry with Shrimp

A simple Thai Green curry that's just bursting with flavor. A balanced dish with that whips up quickly.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

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

  1. 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.

  2. 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.

  3. Stir in shrimp and a small pinch of salt. Cook for about 30 seconds.

  4. 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. 

  5. 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)

  6. Taste, and add salt or more green curry paste if desired. Top with scallions (optional) and serve over hot cauliflower rice.