Thai Green Curry Shrimp

Thai Green Curry Shrimp
Makes 4
Prep 15 m
Cook 23 m
Marinate 15 m
Grill 16 m



  1. 1 of 5 Cook rice per package directions, about 20 minutes. Set aside and keep warm.
  2. 2 of 5 In a bowl, whisk coconut milk, 2 tbsp of the curry paste, 2 tbsp of the lime juice and the ginger. Place shrimp in a resealable plastic bag, add coconut milk mixture and marinate 15 minutes. Heat grill to medium-high.
  3. 3 of 5 In a large bowl, whisk remaining 1 tsp curry paste, remaining 1 tbsp lime juice and the oil. Toss pepper pieces in bowl to coat. Season with 1/4 tsp of the salt. Grill pepper pieces 10 minutes, turning frequently. Remove to a cutting board.
  4. 4 of 5 Thread shrimp onto skewers, reserving marinade. Grill shrimp skewers 6 minutes, turning once, until cooked through. Season with remaining 1/4 tsp salt and the pepper. Meanwhile, bring 1 cup of the reserved marinade to a boil (discard remaining marinade). Boil 3 minutes. Slice peppers into thin strips.
  5. 5 of 5 Spoon rice onto a platter. Top with pepper strips, shrimp and basil. Drizzle a little sauce over platter and serve remaining sauce alongside.
Nutrition Information for Thai Green Curry Shrimp
Servings Per Recipe: 4
Per Serving: 4 g fiber, 50 g carb., 5 g sat. fat, 657 mg sodium, 33 g pro., 228 mg chol., 10 g Fat, total, 425 kcal cal.