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    You are in: Home / Recipes / Thai Shrimp and Vegetable Curry Recipe
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    Thai Shrimp and Vegetable Curry

    Thai Shrimp and Vegetable Curry. Photo by Baby Kato

    1/6 Photos of Thai Shrimp and Vegetable Curry

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Sue Lau's Note:

    I put this together a couple of years ago when I was heavy into low carb. I love curries and this one suits for either low carb or diabetic. Use brown sugar instead of Splenda if you are not watching your diet and serve with rice if you like.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
    2. 2
      If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
    3. 3
      Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
    4. 4
      Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
    5. 5
      Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
    6. 6
      Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
    7. 7
      Either stir basil into the curry or use as a garnish, whichever you prefer.

    Ratings & Reviews:

    • on October 04, 2012

      55

      Mmm, loved this!! I used brown sugar in place of the Splenda, but otherwise as written. An excellent Thai curry which we enjoyed over rice, leftovers were even better!!! Thanks Sue, lovely recipe, made for I Recommend tag game.

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    • on August 18, 2012

      55

      Delicious. No kefir leaves so I used lime zest, not quite the same - still good though. Also, I added a little extra regular coconut milk, which made it a little more creamy and delectable to teenage boys. Next time, I'll add more curry paste. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 28, 2010

      55

      Great curry! I used a red bell pepper and cut the zuke into matchsticks. Because we don't like our zucchini too cooked, I stirred it in with the shrimp, just to heat it through. Stirred the chopped basil in at the last, and garnished with basil leaves. I used 2 tablespoons of curry paste, and might add 3 next time. Made for TOP FAVORITES of 2009 COOKBOOKS TAG GAME

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Thai Shrimp and Vegetable Curry

    Serving Size: 1 (302 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 208.7
     
    Calories from Fat 60
    28%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 190.9 mg
    63%
    Sodium 1813.2 mg
    75%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 6.4 g
    25%
    Protein 25.8 g
    51%

    The following items or measurements are not included:

    light coconut milk

    red curry paste

    kaffir lime leaves

    Splenda granular

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