Low Fat Thai Coconut Curry Shrimp
Dive into the vibrant flavors of Southeast Asia with this Low Fat Thai Coconut Curry Shrimp recipe! This quick and healthy dish combines tender, juicy shrimp with a creamy yet guilt-free sauce made from light coconut milk and red curry paste. Infused with aromatic garlic, ginger, and fresh lime juice, and loaded with colorful, crisp veggies like red bell pepper, carrot, and zucchini, this curry is a feast for both the eyes and the palate. With just 30 minutes from start to finish, it’s perfect for a weeknight dinner, and it pairs wonderfully with jasmine or brown rice for a complete, wholesome meal. Packed with bold Thai-inspired flavors but with a focus on balanced, low-fat ingredients, this dish delivers big taste without the extra calories.
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 cup light coconut milk
- 0.5 cup low-sodium chicken or vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 zucchini, sliced into half-moons
- 1 teaspoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 2 tablespoons fresh cilantro, chopped
- 2 green onions, sliced
- 2 cups cooked jasmine rice or brown rice (optional, for serving)
Instructions
Heat the olive oil in a large skillet or wok over medium heat.
Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another minute to release the flavors.
Add the sliced red bell pepper, carrot, and zucchini to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
Pour in the light coconut milk and chicken or vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
Add the fish sauce, lime juice, and brown sugar. Stir well to balance the flavors.
Add the shrimp to the skillet and cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked through.
Remove the skillet from the heat and stir in the chopped cilantro and green onions.
Serve hot over cooked jasmine rice or brown rice, if desired.
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2559 mg | 111% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 20.0 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2666 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
