Quick Thai Coconut Shrimp Curry

KristineDinner in a Dash, Gluten Free, Healthy "MAKEOVERS", Recipes5 Comments

Thai Shrimp Coconut Curry

This dish will satisfy any craving for Thai food. Tons of flavor, without all the fat!


Quick Thai Coconut Shrimp Curry
Prep time
Cook time
Total time
Quick Thai Coconut Shrimp Curry Makes 3 servings
Recipe type: Main
Yield: 3 servings
  • 1 lb (454g) frozen shrimp 21-30 per pound, thawed
  • 1 tsp red or yellow curry paste (like THAI Kitchen) *See note
  • 1 can (14oz) light coconut milk
  • 1 cup sliced bamboo shoots (small can), drained
  • 1 cup sliced water chestnuts (small can), drained
  • ½ large green pepper, sliced
  • ½ Tbsp fish sauce
  • 4 packets stevia
  1. Preheat large skillet to medium heat.
  2. Rinse thawed shrimp well in colander and remove tails if needed.
  3. Pour coconut milk in skillet, add curry paste and whisk until blended. Add fish sauce and stevia and cook for 1 minute.
  4. Add in green pepper, water chestnuts and bamboo shoots and cook until green pepper starts to get tender (3-4 minutes).
  5. Add shrimp and cook until just pink.
  6. Nutrition
  7. (per 12 shrimp and ¼ cup sauce) Cals: 248 Fat: 8.8g Cholesterol: 221mg Sodium: 306mg Carb: 14g Fibre: 3g Sugars: 5.4g Protein: 29g
1 tsp of red curry paste is on the spicer side. If you want it mild, use ½ tsp.
Optional: serve with brown rice
Serving size: per 12 shrimp and ¼ cup sauce Calories: 248 Fat: 8.8 g Carbs: 14 g Sugar: 5.4 g Sodium: 306 mg Fiber: 3 g Protein: 29 g Cholesterol: 221 mg