Thai Green Curry Shrimp
Thai Green Curry Shrimp recipe adapted from Cooking Light Magazine Nov 2014 "Thai Green Curry with Shrimp and Kale". Read our Recipe Review from October 2019
Ingredients
- 6 oz Rice Noodles
- 2 tsp olive oil
- 1/3 cup Green Onions
- 1 tbsp Garlic
- 1 tbsp Ginger
- 2 tbsp Thai Green Curry Paste
- 1 1/4 cup Matchstick Carrots
- 13.5 oz Light Coconut Milk
- 1/4 tsp Kosher Salt
- 6 cup packed greens such as kale, collard greens, mustard greens, or spinach
- 1 lb Medium Shrimp
- 1/4 cup Cilantro
- 1 tsp Lime
- 1 1/2 tsp Lime Juice
Instructions
- Put rice noodles in medium bowl and follow package directions. Drain and set aside.
- Heat oil in large skillet over medium-high heat. Add green onions and saute for 1-2 minutes until soft. Add garlic, ginger, and curry paste and saute 30 seconds. Stir in carrots, chicken stock, and coconut milk. Bring to a simmer and cook 5 minutes.
- Add "greens" and salt. Cook 3-4 minutes until wilted. Add shrimp and cook 3-5 minutes until just pink. Add cilantro, lime rind, lime juice, and drained rice noodles. Cook 5 minutes. Remove from heat and serve.
Nutrition Facts
Thai Green Curry Shrimp
Serving Size
2 g
Amount per Serving
Calories
360
% Daily Value*
Fat
11
g
17
%
Saturated Fat
5
g
31
%
Cholesterol
156
mg
52
%
Sodium
668
mg
29
%
Carbohydrates
45
g
17
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
19
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.
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