Low Carb Shrimp Thai Green Curry Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
4.4/5
(1585 reviews)
Low Carb Shrimp Thai Green Curry
Zylo Recipes

Description

Embark on a culinary journey to Southeast Asia with this lush and comforting green curry, reimagined for a modern palate. This dish captures the vibrant essence of traditional green curry, delivering a symphony of flavors that dance across your tongue. Imagine the gentle heat of chilies mingling with the aromatic fragrance of lemongrass, ginger, and the subtle zest of lime, all harmonizing in a creamy, coconut-infused embrace.

The heart of this curry lies in its meticulously crafted paste, surprisingly simple to prepare from scratch. Fresh herbs and spices are expertly blended to create a base that is both fragrant and flavorful, offering a depth of complexity that store-bought versions simply cannot match. This homemade approach allows you to tailor the spice level to your preference, ensuring a truly personalized culinary experience.

As the curry simmers, the vegetables absorb the rich and fragrant sauce, becoming tender and infused with the exotic flavors. Each bite is a delightful textural contrast, with the soft, yielding vegetables complementing the smooth, velvety sauce. The creamy coconut milk adds a luxurious richness, creating a dish that is both satisfying and comforting.

The aromatic steam rising from the pot fills your kitchen with an enticing aroma, promising a culinary adventure that awaits. Whether enjoyed on its own as a hearty and satisfying meal or served over a bed of fluffy cauliflower rice for a lighter option, this green curry is a versatile dish that is sure to impress. It’s a perfect choice for a cozy weeknight dinner or an elegant weekend gathering.

The vibrant green hue of the curry is visually appealing, making it a stunning centerpiece for any table. Garnish with fresh cilantro and a squeeze of lime juice to brighten the flavors and add a touch of freshness. This green curry is more than just a meal; it’s an experience.

It’s a journey to a faraway land, a celebration of flavors, and a testament to the power of homemade cuisine. It's an invitation to slow down, savor each bite, and appreciate the simple pleasures of life.

Preparation Time

Prep Time
15 min
Cook Time
20 min
Total Time
35 min

Nutrition Information

Per 1 servings (per bowl) serving
C
Calories
500 Kcal

C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g

P
Protein
35 g

C
Fats
40 g
Saturated Fats 25 g
Unsaturated Fats 15 g

Cholestrol 180 mg
Sodium 700 mg
Potassium 500 mg
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Ingredients

    1.
    Coconut Milk
    Coconut Milk
    14 ounce
    2.
    Jumbo Shrimp by Publix
    Jumbo Shrimp by Publix
    4 ounce
    3.
    Green Beans
    Green Beans
    3 ounce
    4.
    Spinach
    Spinach
    2 cup
    5.
    Ginger
    Ginger
    1 tablespoon
    6.
    Green Chilli Peppers by Delicias
    Green Chilli Peppers by Delicias
    1 ounce
    7.
    Shallots
    Shallots
    1 tbsp, chopped
    8.
    Garlic
    Garlic
    1 clove
    9.
    Coconut Oil
    Coconut Oil
    1 tablespoon
    10.
    Ground Cumin by Tone's
    Ground Cumin by Tone's
    1 tsp
    11.
    Lemon Grass (citronella), Raw
    Lemon Grass (citronella), Raw
    1 tbsp
    12.
    Vegetable Stock Pot by Knorr
    Vegetable Stock Pot by Knorr
    ¾ cup
    13.
    Cilantro
    Cilantro
    ½ cup
    14.
    Lime Juice Raw
    Lime Juice Raw
    ½ lime yields
    15.
    Salt
    Salt
    ¼ teaspoon
    16.
    Black Pepper
    Black Pepper
    ⅕ tsp

Instructions

    1.
    Grate the ginger, peel the garlic and finely slice the lemongrass, chilli and the shallot. Add to the food processor along with the cumin and the juice and zest of half a lime. Season with salt and pepper to taste.
    2.
    Pulse the ingredients together until finely chopped, then add ½ tablespoon of coconut oil. Pulse continuously to form a thick paste, scraping the sides of the blender down as you go – this may take 5 minutes of so.
    3.
    Heat the remaining coconut oil in a large saucepan over a low/medium heat. Add the curry paste and cook gently for 4-5 minutes until fragrant.
    4.
    Add the coconut milk and the stock to the pan and stir to combine. Bring to a boil and simmer for 4-5 minutes.
    5.
    Add the green beans and simmer for 2-3 minutes until tender.
    6.
    Add the shrimp and spinach and cook for a further 3-4 minutes or until the prawns are piping hot and cooked through and the spinach has wilted.
    7.
    Garnish with chopped cilantro to serve.