Green Curry Shrimp with Sweet Peppers and Baby Zucchini

Green Curry Shrimp with Sweet Peppers and Baby Zucchini 4.40/5 (5 votes)

Thai curries can really pack a flavor and spice punch and are delicious when combined with slightly sweet coconut milk. There are many curry varieties. Some are sold as pastes, others as ground powders. Tonight, we're using a green curry paste, which is just a bit milder than the red variety. Even though it's milder, begin your recipe with a little, let it cook a bit, give it a taste, and add more if desired. An easy way to add more, is to ladle out a little of the sauce, use it to thin the paste, and stir it back into the pan. Then be creative with your seafood and veggies. I used shrimp because I had it in the freezer, but bay scallops, halibut, or tilapia would be fantastic. As would mushrooms, edamame, snap peas, carrots, and green bell peppers. Enjoy!

Green Curry Shrimp with Sweet Peppers and Baby Zucchini



  • 1 1/2 cups basmati rice
  • 3 cups water
  • 2 tablespoons olive oil
  • 2 shallot, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup baby zucchini, thinly sliced
  • 2-3 tablespoons green curry paste
  • 15 ounces coconut milk
  • 3/4 cup chicken stock
  • 1 pound shrimp (medium), peeled and deveined
  • 1/4 cup cilantro, torn


  1. Bring rice and water to a boil in a lidded pot, reduce to simmer, cover, and let cook for 20 minutes.
  2. Heat olive oil over medium high heat in a large surfaced pan. Add shallots and let cook until tender.
  3. Add red bell pepper, zucchini, and curry paste (start with 2T) and continue to cook until vegetables are tender.
  4. Stir in coconut milk and chicken stock and let simmer for about 5-8 minutes.
  5. Add shrimp and cook until pink and firm.
  6. Serve over rice and garnish with cilantro.

Nutritional Information

Serving Size 421g Calories 604 Fat 35 Sat Fat 23 Sodium 721 Carbs 47 Sugars 5 Fiber 3 Protein 30.


KID NOTE: Serve a side of rice and portions of veggies and shrimp. Go light on the sauce. I rinsed the shrimp and veggies for my youngest.

VEGETARIAN TIP: Skip the shrimp and add additional vegetables.

GLUTEN MODIFICATIONS: Gluten free as written.


  1. stickey77 says:

    So easy!

  2. dawnuribe says:

    we made some substitutions based on what we had on hand but it turned out great. So easy and tasty.

  3. Rebeccap says:

    Kids loved it! A squeeze of lime juice made it even better

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