Thai Green Curry Shrimp

Thai Green Curry Shrimp
Servings: 4 Yield: servings Prep 15 mins Cook 23 mins Marinate 15 mins Grill 16 mins


  • 1 cup jasmine rice
  • 1 can (13.5 oz) light coconut milk
  • 2 tablespoons plus 1 tsp green curry paste
  • 3 tablespoons fresh lime juice
  • 2 teaspoons grated ginger
  • 1 1/4 pounds cleaned and deveined raw shrimp
  • 1 tablespoon olive oil
  • 3 sweet red peppers, seeded and cut lengthwise into 4 sections
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup basil leaves, sliced

Make It

1. Cook rice per package directions, about 20 minutes. Set aside and keep warm.

2. In a bowl, whisk coconut milk, 2 tbsp of the curry paste, 2 tbsp of the lime juice and the ginger. Place shrimp in a resealable plastic bag, add coconut milk mixture and marinate 15 minutes. Heat grill to medium-high.

3. In a large bowl, whisk remaining 1 tsp curry paste, remaining 1 tbsp lime juice and the oil. Toss pepper pieces in bowl to coat. Season with 1/4 tsp of the salt. Grill pepper pieces 10 minutes, turning frequently. Remove to a cutting board.

4. Thread shrimp onto skewers, reserving marinade. Grill shrimp skewers 6 minutes, turning once, until cooked through. Season with remaining 1/4 tsp salt and the pepper. Meanwhile, bring 1 cup of the reserved marinade to a boil (discard remaining marinade). Boil 3 minutes. Slice peppers into thin strips.

5. Spoon rice onto a platter. Top with pepper strips, shrimp and basil. Drizzle a little sauce over platter and serve remaining sauce alongside.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 425, Fat, total (g): 10, chol. (mg): 228, sat. fat (g): 5, carb. (g): 50, fiber (g): 4, pro. (g): 33, sodium (mg): 657, Percent Daily Values are based on a 2,000 calorie diet.