Just because it's good for your gut doesn't mean it should taste like poop.
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Posted on December 2, 2017August 12, 2018 by ms_lectinfreefoodie
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We were SO fortunate to spend time in Thailand and fell in love with curries of all kinds. The Thais believe that a proper dish showcases 4 flavors – spicy, salty, sour, and sweet. For those of us on a paleo/whole30 diet, we often struggle with the “sweet” flavor. That’s why I’m so excited for this Thai Green Curry Shrimp recipe – it’s made without any added sweeteners. Instead, I’ve added sweet potatoes! The sweetness from the sweet potatoes and the coconut milk balances the other flavors perfectly.
Note: There are a variety of green curry pastes available. Some have ingredients that we are trying to avoid, like added sugar or peanut oil.
A brand I like is Mae Ploy. According to the label, the ingredients are: green chili,garlic,shallot,lemongrass,salt, galangal,shrimp paste,kaffir lime peel,coriander seed, pepper,cumin,turmeric.
A little goes a long way, and I only use about 2 tbl in a dish. Luckily, I’ve found that you can freeze this green curry paste for next time, with no effects to the taste!
Another note: In the recipe, I list kaffir lime leaves. These can be a bit tricky to find, but I’ve had good luck finding them in Asian stores. Sometimes I also stock up on dried kaffir lime leaves so I always have some available. Another substitute is to squeeze in some fresh lime juice…but I really think it tastes best with kaffir lime leaves!
Here’s the recipe:
5 from 3 votes
Thai Green Curry with Shrimp
A simple Thai Green curry that's just bursting with flavor. A balanced dish with that whips up quickly.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Ingredients
- 3clovesgarlic, minced (about 1 1/2 tbl)
- 1/2tblminced ginger
- 1 cupdiced white onion
- 1tspavocado oil (or other oil of choice)
- 1/2lbshrimp
- 2tblgreen curry paste
- 3-4kaffir lime leaves(you can sub 2 tbl fresh lime juice)
- 1mediumsweet potato, diced and COOKED
- 1cupbroccoli florets
- 1cancoconut milk
- salt
- 1tbspscallions to garnish (OPTIONAL)
- 2cupscauliflower rice, to serve
Instructions
NOTE: This recipe uses COOKED sweet potato. I usually have some roasted sweet potatoes on hand, but if you don't, you can boil diced sweet potatoes for 15 minutes OR microwave for 5 minutes.
To make Green Curry Shrimp:
Heat oil in pan over medium high heat. Add in garlic, ginger and onion, and stir until fragrant and translucent, about 3 minutes.
Stir in shrimp and a small pinch of salt. Cook for about 30 seconds.
Add in broccoli, cooked sweet potatoes, kaffir lime leaves (or lime juice) and a can of coconut milk. Stir and bring to a gentle simmer.
Add in green curry paste and stir until well incorporated. Bring mixture to a gentle simmer and cook until sauce is thickened. (About 6-7 minutes)
Taste, and add salt or more green curry paste if desired. Top with scallions (optional) and serve over hot cauliflower rice.
Having a tough time finding the ingredients in your local store? Good news! Amazon will ship them right to your door.
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Ok, this looks amazing!!! And the only way we can get our little one to eat meat is if it is curry! We will have to try this!
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I’ve been considering trying Whole 30 to figure out what’s going on with my stomach lately. Thanks for the recipe!
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I can’t wait to make this! Sharing with my husband in hopes he will do the cooking 😁Reply
Sounds so yummy!
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Where do you buy your curry paste? I always have a hard time finding it and homemade recipes are more involved than I care to deal with haha.
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Asian stores!
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everyone im seeing has either peanut oil or peppers in them and neither of those are lectin free?Reply
Hi Adam,
Peanut oil would not be compliant. The Mae Ploy brand I listed above does include chili peppers but the seeds and skins are removed to make the paste, which is where the lectins are. Hope that helps!
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Good to know! How did u learn this???I’m in a recipe share group and one of the members shared an email exchange with the company – they said that they removed the skins and seeds in their curry paste.
Just wondering if I use the red/pink cooked prawns or the raw uncooked type. It would be good if you could specify this in the recipe.
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What’s the size can of coconut milk… Mine was way, way soupier than these photos. Tastes amazing tho.
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