This Thai green curry with shrimp recipe is quick, easy and nutritious. It is also gluten, dairy, soy and sugar-free.
Coconut milk, which this recipe is rich in, also has many known health benefits. It is rich in vitamins and minerals, as well as medium chain triglycerides (MCT). Unlike other fats, MCT fats are metabolized by your liver where they assist in quick energy production. For this reason, they may be less likely to be stored as fat.
Product brands I recommend for this recipe
For the most consistent results, I recommend:
Recipe substitutions or variations
Coconut oil substitutions: instead of using coconut oil, you can use any other type of oil or butter.
Shrimp substitutions: instead of using shrimp, you could also use either chicken breast or tofu if you are avoiding animal products.
Jasmine rice substitutions: you can also use basmati rice, long grain rice, brown rice etc. This recipe would also be great with white or brown rice noodles.
Green curry paste substitutions: instead of using green curry paste, you could also swap it out for red curry paste.
Make this recipe vegan: omit the shrimp, and replace with tofu for added protein
Make this recipe lower carb: replace the jasmine rice with konjac rice or noodles. You could also just use stylized zucchini noodles for 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.
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 thai green curry recipe freeze well?
This dish freezes extremely well and maintains its consistency and flavour. 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 flavour to this Thai green curry?
To add more flavour to this recipe, consider doubling the amount of Thai green curry paste, or upping the salt content to 1 tablespoon for the whole recipe.
Want more gluten free and dairy free recipes?
The recipes on my blog are both gluten & dairy free, ALWAYS. If you are looking for more, you can also check out my 1 month gluten & dairy free meal plan or recipe book (which comes with 140 additional recipes for breakfasts, lunches, dinners, snacks & desserts).
Tried this recipe?
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If you liked this curry recipe, check out my Lemongrass, Turmeric & Coconut Chicken Curry.
Thai green curry with shrimp (gluten & dairy free)
- 2 bags frozen raw peeled shrimp (roughly 600 g total)
- 2 bags frozen stir fry vegetable mix (roughly 1000 g total)
- 3 cups cooked jasmine rice
- 3 cups full fat canned coconut milk
- 2 Tbsp green curry paste
- 1/2 Tbsp salt
- 2 Tbsp coconut oil
- 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 to low heat, melt 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 milk, salt and green curry paste and mix thoroughly.
- Continue stirring for one or two minutes until everything is warm, turn off the burner and serve.
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