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Thai Shrimp Green Curry

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. 
Nutritional Information
Slimming World: 3.5 Syns Per Serving
Weight Watchers: Coming Soon
Calories: 200 Per Serving
Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

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

Instructions

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.