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Thai green curry with shrimp (gluten & dairy free) in bowl with chopsticks

Thai green curry with shrimp (gluten & dairy free)

Tara Klippert
This Thai green curry with shrimp recipe is quick, easy and nutritious. It is also gluten, dairy, soy and sugar-free.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Thai
Servings 6 servings
Calories 468 kcal


  • Large pot
  • Wooden spoon
  • Rice cooker (optional)


  • 2 bags of 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.


Calories: 468kcalCarbohydrates: 39.8gProtein: 19.3gFat: 24.6gSaturated Fat: 18.8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gCholesterol: 125mgSodium: 797.2mgPotassium: 0.1mgFiber: 0.5gSugar: 2.6g
Keyword candida diet, dairy free, gluten free, nut free, soy free, sugar free
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