This Thai curry recipe is quick, easy and nutritious. It is also gluten, dairy, soy and sugar-free.
Thai curries are great for busy weeknights when there is not a lot of time or motivation to cook, especially if you already have leftover rice in the fridge. It can be as mild or as spicy as you want it, and is a great way to get veggies into a meal while still delivering a ton of flavor.
As with all my recipes, I make recommendations for ingredient substitutions and dietary modifications below so that this recipe will suit your particular needs.
Product brands I recommend for this recipe
For the most consistent results, I recommend:
Coconut oil substitutions: Instead of using coconut oil, you can use olive oil or any other type of oil or dairy free butter.
Canned full fat coconut milk substitutions: Instead of using full fat canned coconut milk, swap it out for light coconut milk in either a can or a tetrapack.
Shrimp substitutions: Instead of using medium or large shrimp, you could also use either chicken breast or tofu (if you are avoiding animal products).
Jasmine rice substitutions: You can also use white rice, basmati rice, long grain rice, brown rice etc. This recipe would also be great with white or brown rice noodles or coconut rice.
Green curry paste substitutions: Instead of using green curry paste, you could swap it out for red curry paste.
Veggie substitutions: Instead of (or in addition to) the frozen veggies, you could add red bell pepper, snow peas, snap peas, bamboo shoots, fresh basil, cilantro leaves or green onions. Basically anything you’ve got in your fridge will work in this. It might not be authentic thai green curry but it will taste great and save you a trip to the store!
Make this recipe vegan: Omit the shrimp, and replace it with tofu for added protein.
Make this recipe lower carb: Replace the jasmine rice with konjac rice or noodles. You could also just use spiralized zucchini noodles, cauliflower rice, or bean sprouts for the base of this dish.
Make this recipe lower calorie/fat: Swap out the full fat coconut milk for lite coconut milk.
Make this recipe lower oxalate: Make sure that the frozen vegetables you choose are low oxalate vegetables. Everything else in this recipe is low oxalate.
Flavor variations: Kick it up a notch by adding in some fresh thai basil, kaffir lime leaves, lime juice or lime zest, lemon juice, gluten-free soy sauce, thai fish sauce, garlic cloves, sesame oil, or fresh cilantro. The fresh herbs and aromatics go a long way to brighten up this dish.
Add some sweetness: This recipe does not have any added sugar, but if you want a bit of sweetness, consider adding a small amount of coconut palm sugar or brown sugar.
Do I have to use frozen vegetables for this recipe?
You can also use fresh unfrozen vegetables for this recipe. Choose from vegetables such as baby corn, red pepper, white onion, zucchini, carrots, bean sprouts etc. If you use fresh vegetables, you’ll just need to account for the extra time it will take to fry the vegetables before you add the shrimp.
Does this curry freeze well?
This dish freezes extremely well and maintains its consistency and flavor. I often make this dish for weekly meal prep and freeze it in individual portions in glass containers. It still tastes fantastic after thawing and reheating.
How do I add more flavor to this curry?
To add more flavor to this recipe, consider doubling the amount of Thai green curry paste.
Tried this thai green curry shrimp recipe?
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If you liked this recipe, check out my other Thai recipes:
Or for more curries, try my Lemongrass, Turmeric & Coconut Chicken Curry.
If you are looking for more recipes, download my free 7 day gluten & dairy free meal plan!
Thai green curry with shrimp (gluten & dairy free)
- Thaw the frozen shrimp ahead of making this recipe.
- Cook your jasmine rice in a rice cooker or pot, following the directions on the back of the package. Set aside.
- In a large pot on medium heat, melt the coconut oil and empty both bags of frozen vegetables into the pot.
- Once the vegetables have thawed and are starting to soften, add the thawed peeled shrimp into the pot and continue cooking until the shrimp is cooked through.
- At this point, add the cooked rice, canned coconut cream, salt and green curry paste and mix thoroughly.
- Continue stirring for one or two minutes until everything is warm.
- Serve immediately with a few lime wedges.
- Store your leftovers in an airtight container in the fridge for 1 – 2 days. If you want it to last longer, freeze it. Once you are ready to eat it again, take it out of the freezer and let it thaw. Reheat it in the microwave, or in a small saucepan or pot on the stove.
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