0 from 9 votes
One pot Thai green curry shrimp
Thai green curry shrimp is such a classic, tasty meal that's easier to make with homemade sauce than you might think.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 754 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
For curry paste
- 4 cloves garlic
- 4 green chilis
- 1 teaspoon shrimp paste
- 2 tablespoon lemongrass minced, fresh or prepared
- 2 shallots (approx 5tbsp finely diced)
- 1 teaspoon Coriander
- 1 teaspoon cumin
- 1 lime juice & zest
- 1 tablespoon galangal/ginger minced or finely chopped
- 1 handful Cilantro/coriander leaves and stalks
For the rest of the dish
- 2 carrots medium
- 2 zucchini courgette, small-med
- 10 oz asparagus 280g
- 1 tablespoon vegetable oil or a little more as needed
- 14 oz stir fry noodles (2 pouches, 14oz/400g - suggest Thai rice noodle but can use other
- 1 ½ cups coconut milk 350ml
- ⅔ cup water 155ml, or light stock
- 1 lb shrimp/prawns 450g, peeled & deveigned- raw or cooked both fine
Instructions
- Prepare the curry paste: peel the garlic, remove the stem from the chilis (remove seeds if you prefer) and roughly chop both. Put in a blender/food processor with the rest of the sauce ingredients, all roughly chopped as appropriate. Pulse together until you have a fairly smooth sauce. This can be made ahead and refrigerated until needed - best used on day you make it, but should be fine overnight.
- Prepare vegetables before you start to cook - peel carrots and cut them and zucchini into lengths then into batons (julienned). Break tough ends off the asparagus then cut into lengths.
- Warm oil in a wok or large skillet and add the carrots. Allow to cook a couple minutes until softening then add asparagus, cook another minute then add zucchini. Cook, stirring regularly, a couple minutes until vegetables are relatively soft.
- Add the curry paste to the pan and mix in.
- Separate the noodles from one another as you add them to the pan, stir in and cook a minute or two before adding coconut milk and stock to the pan. Stir in and warm through then add the shrimp. Cook them in the sauce if raw until they change color and go opaque (just a couple minutes) or warm through a minute if cooked. Serve immediately.
- Note - you can change the vegetables to others you prefer or have, as suits, and similarly change quantities. This recipe is relatively light on sauce - if you prefer more then add extra coconut milk and/or stock.
Cup of Yum
Nutrition Information
Calories
754kcal
(38%)
Carbohydrates
102g
(34%)
Protein
33g
(66%)
Fat
24g
(37%)
Saturated Fat
19g
(95%)
Cholesterol
300mg
(100%)
Sodium
1303mg
(54%)
Potassium
900mg
(26%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
5895IU
(118%)
Vitamin C
42.2mg
(47%)
Calcium
265mg
(27%)
Iron
8.9mg
(49%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 754
% Daily Value*
| Calories | 754kcal | 38% |
| Carbohydrates | 102g | 34% |
| Protein | 33g | 66% |
| Fat | 24g | 37% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 300mg | 100% |
| Sodium | 1303mg | 54% |
| Potassium | 900mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 5895IU | 118% |
| Vitamin C | 42.2mg | 47% |
| Calcium | 265mg | 27% |
| Iron | 8.9mg | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.