Simple Green Curry with Shrimp


This Simple Green Curry with Shrimp is a new, favourite recipe of mine.

I’ve been making it for a few years but most recently, I made it for my husband and I for New Years Eve.

It’s such an easy way to get take-out meal taste, without the excessive salt, fat or price tag 🙂

simple green curry with shrimp

It especially looks good on my *new* dinner plates. Like em?

Back story on them is that after 10 years with my dishes (we got them 10 years ago when we got married), it’s time for something new. Or in my case, something old.

The dishes are second hand! I got these lovely plates with the Willow pattern on them from a local Value Village.

I got some bowls too.

simple green curry with shrimp

I’m so glad I came across this article on the blog, Noni’s Place on How to Mix and Match Your Tableware – what an inspiration!

I was searching for inspiration on tableware – not being confident in any full, 16-piece set I’d see on Wayfair, I started looking at individual pieces from H&M home or Anthropologie.

Which lead me to mixing and matching! Essentially, I’m going with white as my base and a colour or 2 (blue and blue-ish tones with yellow highlights) with gold or sliver flatware (this I have to purchase at the time of writing this. Hello Wayfair!)

how many carbs should I eat

Anyway, if you’d like a change in your tableware and are looking for something unique, consider the mix and matching 🙂

But anywho, back to this Simple Green Curry with Shrimp.

I love how the recipe uses baby bok choy, which I don’t eat a lot of but am always happy to get some different leafy greens in.

The leaves of the baby bok choy really act like spinach so when you put them in the pan to cook, they really wilt down nicely.

Cooking the shrimp in the sauce with the shell on helps to keep the flavours close to the shrimp and more likely to hit your tongue 🙂

A note on the shrimp too: I’ve found over the years that going with the uncooked option is so much better for cooking because then you’re not at such high risk of over cooking the shrimp, like you are when you cook with already cooked shrimp.

And even though it makes eating the shrimp a little messier, I prefer the shrimp with the shells on (but de-veined for sure!)

Cooking the shrimp in the sauce with the shell on helps to keep the flavours close to the shrimp and more likely to hit your tongue 🙂

As for the green curry paste, I’m loving this one from Green Dragon.

At first, I thought it was a little too thin. Not paste-y enough – it reminded me more of salsa verde than anything else.

But I was pleasantly surprised when it totally delivered on taste. The result made this Simple Green Curry with Shrimp a total keeper.

I hope you love it 🙂


Simple Green Curry with Shrimp
Serves 4
Write a review
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
303 calories
12 g
142 g
22 g
18 g
18 g
255 g
734 g
6 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 303
Calories from Fat 182
% Daily Value *
Total Fat 22g
Saturated Fat 18g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 142mg
Sodium 734mg
Total Carbohydrates 12g
Dietary Fiber 1g
Sugars 6g
Protein 18g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 large white onion, chopped
  2. 3 green onions, chopped
  3. 2 garlic cloves, crushed
  4. 2.5 Tbsp of green curry paste
  5. 4 heads of baby bok choy washed and cut length-wise
  6. 1 can coconut milk
  7. 1 Tbsp brown sugar
  8. 1/3 cup cilantro, chopped
  9. 450 g (about 21-25) jumbo shrimp, frozen (cooked or uncooked with shell on)
  1. 1. Heat the oil in a large skillet over medium heat.
  2. 2. Add the white onions and and stir-fry until soft, about 3 minutes.
  3. 3. Add the white parts of the green onions, garlic and green curry paste, and stir-fry for 2 minutes more.
  4. 4. Add the bok choy and cook for a couple minutes until it starts to wilt.
  5. 5. Pour the coconut milk into the pan and add the brown sugar. Bring to a gentle boil.
  6. 6. Reduce heat to medium-high and add the shrimp and cook, stirring frequently only about 3 minutes or until the shrimp are completely cooked.
  7. 7. Serve over brown rice. Top with cilantro and lime wedges.
  1. If using cooked and frozen shrimp, be sure not to over cook them. They just need to be heated through. Adjust cooking time if using the uncooked shrimp. I like to get the jumbo shrimp de-veined but with the shell-on. Cooking the shrimp with the shell on really helps keeps the flavours in.
Adapted from Easy Thai Shrimp Curry
Love Carbs Coach https://lovecarbscoach.com/
how many carbs should I eat

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