Thai Shrimp Curry Recipe

Thai Shrimp Curry Recipe

Nothing can warm you up on a cold day as well as a hearty bowl of Thai curry, rich in aromatic herbs and coconut milk.  Not only is it packed with protein (24 g) yet low in fat (6 g), it’s also gluten-free and dairy-free!Serves 4-6 people.


  • 1.5 lb (681 g) peeled and deveined shrimp
  • 1 tablespoon (6 g) of minced fresh ginger OR 1 teaspoon (2 g) of ground ginger
  • 2 garlic cloves, minced
  • 1 tablespoon (15 ml) of sesame oil
  • 1 red/green bell pepper, diced
  • 1.5 cups (216 g) of fresh broccoli florets, broken into small pieces
  • 0.5-1.5 teaspoon (5-14 g) of Thai red or green curry paste
  • 1 teaspoon (2 g) of curry powder
  • 0.5 cup of (120 ml) of lite coconut milk
  • 0.5 cup (120 ml) of water
  • 2 tablespoons (30 ml) of soy sauce (use wheat-free)
  • 1/4 cup (10.6 g) of chopped fresh basil OR 1 tablespoon (1.5 g) dried


  1. Heat sesame oil in a large skillet or wok over medium heat
  2. Add shrimp, ginger and cook for 3-4 min while stirring
  3. Remove shrimp and set aside (they are not fully cooked yet)
  4. Add bell pepper, broccoli, curry paste, garlic, and curry powder to skillet or wok
  5. Cook for 3-4 min while stirring constantly
  6. Lower heat to medium and add coconut milk, water and soy sauce
  7. Cook for 4-5 min while stirring constantly
  8. Add shrimp back and cook for another 2 min until shrimp are not longer pink
  9. DO NOT overcook the shrimp
  10. Remove from heat and stir in fresh basil before serving

You can serve the curry over some brown rice and garnish with fresh basil and lime juice!

In Health,
Dr. Anna

References: Material adopted from Metagenics FirstLine Therapy: Cooking Wise – Recipes for Healthy Living.