Thai Shrimp Green Curry | Slimming World Friendly
If you’re on a quest for a delicious and wholesome meal that aligns perfectly with your Slimming World journey or a low-calorie plan, this filling Thai Shrimp Green Curry is the ideal culinary adventure for you. Packed with vibrant flavours, succulent shrimp, and an aromatic green curry paste, this recipe strikes a harmonious balance between being both low in calories and exceptionally delicious, making it a delightful addition to your healthy eating plan.
This Thai Shrimp Green Curry recipe is an absolute winner, especially if you’re looking for a little culinary adventure with a low-calorie twist. Trust me, it’s like taking your taste buds on a vacation to Thailand without straying too far from your health goals. The green curry paste is zesty with lemongrass, ginger, and that delightful hint of chili kick. And let’s not forget about the coconut milk – it’s like a velvety, tropical hug for your senses. Throw in some succulent shrimp and a rainbow of veggies, and you’ve got a dish that’s as filling as it is flavoursome. So, go ahead, whip up a batch, and let your taste buds do a little happy dance. It’s the kind of meal that makes healthy eating feel like a tasty adventure.
Why you’ll love this recipe….
- Flavour Explosion: This dish bursts with the vibrant and aromatic flavours of Thai cuisine, from lemongrass and ginger to the subtle heat of green chilies.
- Balanced Nutrition: It offers a well-rounded balance of lean protein from the shrimp and an array of vitamins and minerals from the assortment of colorful vegetables.
- Low-Calorie Delight: If you’re watching your calorie intake, you can enjoy a generous portion of this curry without compromising your dietary goals.
- Satisfying and Filling: The creamy coconut milk and ample veggies ensure that you feel full and satisfied after your meal.
- Quick and Easy: With straightforward steps, this recipe is a breeze to prepare, even on a busy weeknight.
- Restaurant-Quality at Home: Impress your family and friends with a restaurant-quality Thai dish made in the comfort of your own kitchen.
- A Culinary Adventure: It’s a culinary journey to Thailand without the need for a passport, offering a unique and exotic twist to your usual menu.
- Perfect for Batch Cooking: Make up portions and store them for later.
- Slimming World Friendly: Only 3.5 Syns per serving.
Can I Swap the Shrimp For Something Else?
Absolutely, you can swap the shrimp for other protein options or make this recipe vegetarian-friendly. Here are some alternatives:
- Chicken: You can use boneless, skinless chicken breast or thigh meat, cut into bite-sized pieces. Cook the chicken in the green curry in a similar way as the shrimp until it’s cooked through.
- Tofu: Firm tofu is a fantastic plant-based protein option. Cut it into cubes and pan-fry until golden before adding it to the curry.
- Tempeh: Tempeh is another vegan-friendly choice. Cube it and sauté it briefly before incorporating it into the curry.
- Mushrooms: A mix of various mushrooms, such as shiitake or oyster mushrooms, can provide a rich, umami flavour. Slice them and cook them in the green curry until tender.
Health Benefits of Eating Shrimp
- Rich in Protein: Shrimp is an excellent source of lean protein. An 85g serving of shrimp provides about 18 grams of protein, making it a great choice for those looking to increase their protein intake. Protein is essential for muscle growth, tissue repair, and overall body function.
- Low in Calories: Shrimp is relatively low in calories, particularly when prepared without excessive added fats or high-calorie sauces. This makes it a suitable choice for individuals who are watching their calorie intake or aiming to manage their weight.
- High in Nutrients: Shrimp is a good source of essential nutrients, including vitamins such as vitamin B12, iodine, and selenium. Vitamin B12 is important for nerve health, while iodine and selenium are necessary for proper thyroid function and antioxidant protection.
- Rich in Omega-3 Fatty Acids: Shrimp contains omega-3 fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are beneficial for heart health. These fatty acids can help reduce inflammation, lower the risk of heart disease, and support brain function.
- Low in Saturated Fat: Shrimp is naturally low in saturated fat, which is associated with increased risk of heart disease. By incorporating shrimp into your diet as a source of lean protein, you can help maintain healthy cholesterol levels and reduce the risk of cardiovascular issues.
Batch Cook – Storage Information
- Fridge: Allow the curry to cool to room temperature. Then, transfer it to an airtight container, making sure to seal it tightly. Place it in the refrigerator. Properly stored, it can be refrigerated for up to 3-4 days.
- Reheat: When you’re ready to enjoy the curry again, reheat it on the hob over low to medium heat, stirring frequently until it’s heated through. Alternatively, you can use the microwave in short intervals, stirring in between, until it’s hot.
- Freezer: Allow the curry to cool to room temperature. Then, transfer it to an airtight container, making sure to seal it tightly. Place it in the freezer. Properly stored, it can be frozen for up to 3-4 months.
DON’T MISS A SINGLE RECIPE! SIGN UP TO FREE EMAILS BELOW.
Thai Shrimp Green Curry
For the Green Curry Paste:
- 2 Stalks Lemongrass [Chopped]
- 4 Cloves Garlic [Crushed]
- 1 Small Onion [Peeled, Diced]
- 2 Green Chillies [Deseeded, Finely Sliced]
- 1 Thumb-Sized Piece of Fresh Ginger [Grated]
- 1 Bunch Fresh Coriander
- Zest of One Lime
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tbsp Light Soy Sauce
- 2 tbsp Fat Free Greek Style Yoghurt
For the Green Curry:
- 400g Large Shrimp (or prawns) [ peeled, deveined]
- 400ml Light Coconut Milk
- 200ml Vegetable Stock
- 1 Red Bell Pepper [Deseeded, Sliced]
- 1 Medium Onion [Peeled, Diced]
- Handful Fresh Basil Leafs
- Low Calorie Cooking Spray
- Pinch Salt
For the Green Curry Paste:
- In a food processor, combine lemongrass, garlic, onion, green chillies, ginger, fresh coriander, lime zest, ground cumin, ground coriander, yoghurt and soy sauce.
- Blend until you have a smooth paste. You may need to scrape down the sides of the processor to ensure everything is well mixed.
- For the Green Curry:
- Heat a large pan or wok over medium-high heat. Spritz with some low calorie cooking spray.
- Add 2-3 tablespoons of the green curry paste (you can store the rest in an airtight container in the fridge for later use).
- Sauté the paste for a couple of minutes until fragrant.
- Add the coconut milk and vegetable stock. Stir well and bring to a simmer.
- Add the salt, red bell pepper and onion. Simmer for 5-7 minutes, or until the vegetables are tender but still crisp.
- Add the shrimp or prawns and cook for 2-3 minutes, or until they turn pink and opaque.
- Sprinkle in some fresh basil leaves and serve with white rice.