Thai Green Curry Shrimp Bowls

Succulent shrimp simmered in a creamy, spicy green curry sauce, served alongside fluffy jasmine rice and vibrant steamed broccoli for a complete and flavorful meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Easy
• Cost: $5.22/serving

Dietary

• Dairy-Free
• Pescatarian
• Gluten-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• savory
• spicy
• stir-fry

Ingredients

• 1 cup jasmine rice (uncooked)
• 1 tablespoon vegetable oil
• 0.5 yellow onion (diced)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 2 tablespoon green curry paste
• 1 can full-fat coconut milk
• 1 tablespoon fish sauce
• 1 red bell pepper (thinly sliced)
• 1 pound shrimp (large, peeled, deveined)
• 4 cup broccoli florets
• 1 lime (cut into wedges)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Cook the jasmine rice according to package directions.
2. While the rice cooks, heat vegetable oil in a large skillet or wok over medium heat. Add the diced yellow onion and cook until softened, about 3 minutes. Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
3. Add the green curry paste to the skillet and cook, stirring constantly, for 1 minute. Pour in the full-fat coconut milk and fish sauce, stirring to combine. Bring the mixture to a gentle simmer.
4. Stir in the thinly sliced red bell pepper and cook for 3-4 minutes until slightly tender-crisp. Add the shrimp and cook for 2-3 minutes, or until the shrimp turn pink and are cooked through.
5. While the curry is simmering, steam the broccoli florets until tender-crisp, about 3-5 minutes. This can be done in a microwave-safe bowl with a splash of water, covered, or in a steamer basket.
6. Serve the Thai green curry shrimp over the cooked jasmine rice, with a side of steamed broccoli. Garnish with fresh cilantro and lime wedges, if desired.

Notes

Adjust the amount of green curry paste to control the spice level to your preference.

Nutrition (per serving)

• Calories: 466
• Protein: 24 g
• Carbohydrates: 45.3 g
• Fat: 19 g
• Fiber: 3 g
• Sodium: 750 mg
• Saturated Fat: 17 g
• Sugar: 3 g
• Cholesterol: 170 mg