Coconut Lime Shrimp Curry

*This Coconut Lime Shrimp Curry is as light and flavorful as it is filling! Shrimp, zucchini, and peas come together in a tart and creamy green curry sauce.*

I made this Thai curry dish just a couple days before Adam and I took off for Asia… and while I didn’t realize it at the time, we were in for a lot more delicious curry on our vacation! It all started the day we landed in Thailand. Literally, the minute we arrived at our hotel (after oohing and aahing over the beautiful beach and our private cabana, of course), we realized we were starving and we took off in search of a late lunch. We landed ourselves on the main walking street near the beach, which was filled with the cutest little bars and local restaurants. This area quickly became our favorite spot to grab a simple lunch, ice cream cone, or fresh coconut for sipping on the sand. After choosing one of the casual outdoor restaurants at random, we were quick to order: pad thai and a mango daiquiri for Adam, green curry with chicken (served in a coconut!) and a strawberry piña colada for me.

Truly, all of the food we ate in Thailand was amazing, but we both kept coming back to the curry because it was so darn delicious. We both enjoyed red curry again for dinner that night, plus the following afternoon and the day after, too. I think, all in all, between the two of us, we must have indulged in at least ten bowls of the rich, spicy soup loaded with lots of fresh vegetables. Perhaps the most memorable meal was a dinner at another of those outdoor restaurants. We both ordered red curry with rice, and it arrived at the table with lots and lots of chili oil drizzled on top. Now, I’m not the biggest fan of super spicy foods, but I can generally handle a decent amount of heat. However, after a particularly spicy spoonful I was literally brought to tears. It took many, many sips of water before I could feel my tongue again, and I wasn’t brave enough to taste even another spoonful. But I was perfectly content to pass the rest of the meal sipping on my beer and listening to the live music, knowing that more curry was sure to be enjoyed in the coming days.

I’m so excited to share this recipe because, while not identical to the curry we enjoyed throughout our trip, it’s a pretty close match! This delicious dish features a tart and creamy broth that’s flavored with rich coconut milk and plenty of lime juice, as well as brown sugar and lots of green curry paste. I love this curry most with plenty of fresh shrimp, but you could also substitute chicken breast. And I’ve thrown in tons of fresh springtime veggies – peas, zucchini, carrots, and peppers – for the most delicious stew you can imagine! This dish is absolutely perfect for those early spring days, when there’s still a bit of a chill in the air and you want a warm dinner that’s light and flavorful. A special dish that will fill you up without weighing you down. I hope you love this curry as much as we do!

Coconut Lime Shrimp Curry

Servings: 4
Difficulty: Easy
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This Coconut Lime Shrimp Curry is as light and flavorful as it is filling! Shrimp, zucchini, and peas come together in a tart and creamy green curry sauce.

You may substitute one pound chopped chicken breast for the shrimp.

Ingredients

2 tablespoons coconut oil
1 pound shrimp, peeled and deveined
2 teaspoons sea salt, divided
1 onion
2 cloves garlic
1 bell pepper
2 carrots
2 zucchini
1 cup frozen peas
1 4-ounce jar green curry paste
2 14-ounce cans light coconut milk
2 tablespoons fish sauce
2 tablespoons brown sugar
juice of two limes
rice, Thai basil or cilantro, and quartered limes, for serving

Directions

Melt the coconut oil in a large pot over medium-high heat.
Add the shrimp to the pot.
Sprinkle with one teaspoon of salt, then cook, stirring regularly, until pink, about three minutes.
Remove shrimp from pot to a plate and set aside.
Peel the onion. Cut it in half, then slice each half into thin strips.
Add onion to the pot and cook, stirring occasionally, until soft and lightly browned, about five minutes.
Peel and finely mince the garlic cloves. Reduce heat to medium, then add garlic to onions and cook a few minutes longer.
Slice the bell pepper in half, remove the stem and seeds, and then slice the halves into thin strips.
Wash the carrots and zucchini under cold water. Slice each in half lengthwise, then slice each half into thin half-moon disks.
Add pepper, carrots, zucchini, and peas to the pot and cook until vegetables are slightly softened, about five minutes.
Add green curry paste and remaining teaspoon salt. Stir to coat vegetables and cook for two minutes.
Add coconut milk, fish sauce, brown sugar, and lime juice.
Raise heat to medium-high. Let liquid come to a boil, then reduce heat to medium and simmer, covered, stirring occasionally, for twenty minutes.
Add the shrimp, stir to combine, and continue cooking just until warmed through, about two more minutes.
Serve curry over rice, garnished with herbs and lime quarters.

The Millennial Cook