Thai Shrimp and Vegetable Curry

Prep Time
Cook Time
Ready In

"I put this together a couple of years ago when I was heavy into low carb. I love curries and this one suits for either low carb or diabetic. Use brown sugar instead of Splenda if you are not watching your diet and serve with rice if you like."

Original recipe yields 3-4 servings


  • Serving Size: 1 (601.4 g)
  • Calories 320.9
  • Total Fat - 11.7 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 205 mg
  • Sodium - 1981.9 mg
  • Total Carbohydrate - 28.1 g
  • Dietary Fiber - 6.7 g
  • Sugars - 14 g
  • Protein - 30.7 g
  • Calcium - 342 mg
  • Iron - 2.9 mg
  • Vitamin C - 61.1 mg
  • Thiamin - 0.3 mg

Step 1

In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.

Step 2

If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.

Step 3

Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.

Step 4

Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.

Step 5

Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.

Step 6

Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).

Step 7

Either stir basil into the curry or use as a garnish, whichever you prefer.

Tips & Variations

No special items needed.



Wonderful,spot on to my favorite thai shrimp dish at a chinese restaurant near my work. I was very very impressed with this recipe, it was easy and very delicious. I made it exactly as written, except I added some broccoli to the veggies. I would not repeat this in the future that got a bit slimy and I wished I had stuck with the original veggies. I also have been very leery of using fish sauce, but I bought it and used it and it is so important to the authenticate flavors. Thanks so much - I'll be making this on a regular basis.

review by:
(5 Jul 2014)


Delicious! There were many flavors dancing in my mouth as I ate this for the first time. A little heat, sweet, and salty all in one bowl, not to mention the coconut milk. I served it on a bed of rice and it soaked up some of the juices. This is company worthy any time!

review by:
(16 Mar 2014)