Green Curry Shrimp
This super easy Thai green curry shrimp recipe features perfectly pink, tender shrimp, simmered in a creamy, coconut-based green curry broth.
Servings: 5
Ingredients
Coconut Brown Rice
- 2 c uncooked brown rice
- 2½ c low sodium vegetable or chicken broth
- 2 tsp coconut oil
- ¼ tsp sea salt
- ¼ tsp black pepper
Coconut Green Curry Shrimp
- 2 lemon grass stalks, stock removed and sliced
- 3 garlic cloves
- 1 lime, juiced
- 3 Tbsp green curry paste
- 1 Tbsp fresh ginger (or 1 tsp ginger paste)
- 1 Tbsp water
- 1 Tbsp extra virgin olive oil
- 1 15 oz can coconut milk, full fat or light
- 1 c low sodium vegetable broth
- 2 Tbsp low sodium soy sauce
- 2 tsp cornstarch
- 6 oz sugar snap peas, ends cut
- 2 carrots, cut into matchsticks
- 1 lb raw shrimp, peeled and deveined, tails on
- 2 Tbsp Thai basil, thinly sliced (optional garnish)
Instructions
Coconut Brown Rice
- Add brown rice and broth to a pressure cooker. Cook on high pressure for 22 minutes. Allow to naturally vent for 5 minutes, then switch the vent valve open to remove any excess steam. Add coconut oil, black pepper, and sea salt. Stir to incorporate. Cover with foil and set aside until the shrimp is ready.
Green Curry Shrimp
- While the brown rice cooks, start on the shrimp. Remove the outer stalk from the lemongrass and slice into pieces. Add the lemongrass, garlic, lime juice, green curry paste, ginger and water to a food processor or blender. Blend on high for 1 minute, or until garlic, ginger, and lemongrass are broken down into small pieces (this sauce does not need to be completely smooth).
- Heat 1 tablespoon of oil over medium heat. Add the green curry sauce to the pan and cook for 2 minutes. Add the coconut milk and broth to the pan and bring to a boil, then reduce to a simmer. Simmer the sauce for 5 minutes.
- Combine the soy sauce and cornstarch in a small bowl and whisk together. Whisk the cornstarch mixture into the curry sauce. Simmer another 5 minutes, or until the sauce thickens slightly.
- Add the snap peas and carrots to the sauce. Cook 5 to 6 minutes, or until peas become tender. Add the shrimp to the pan and cook 3 to 4 minutes, or until pink and warmed and tails curl into a C shape. Remove from heat. Stir in basil. Divide rice among bowls and top with a generous amount of shrimp curry. Enjoy!