Thai Green Curry Shrimp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Thai green curry with tender shrimp, bell peppers, and asparagus in fragrant coconut milk. Ready in 15 minutes, it's perfect for weeknight dinners served over rice or noodles.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Tablespoons cooking oil
- 1 small onion (sliced)
- 1 red bell pepper (seeded and cut into thin strips)
- 2 teaspoons fresh ginger (peeled and minced or ginger paste)
- 2 cloves garlic (finely chopped)
- 3 Tablespoons Thai green curry paste ((can also use red or yellow Thai curry paste))
- 13.5 oz. coconut milk (full-fat or lite)
- 3/4 cup chicken broth
- 2 Tablespoons Asian fish sauce
- 10-12 spears asparagus (blanched and cut into 2 to 3-inch pieces)
- 8 oz. frozen cooked or raw shrimp (peeled, deveined and trimmed of tails)
- Thai or regular basil leaves
- 1 lime (cut in to wedges)
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1463mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 525mg
- Calcium
- 79mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1463MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.