Up until a few years ago, I had never tried curry. I’m not sure what it was, but I assumed that I wouldn’t like it. Now, I’ve never met a food that I didn’t like so it seems so silly to me now that I held off on trying curry because I love it! I don’t like foods that are too spicy, but thankfully I’m in control of the heat by deciding how much curry paste to add. This green curry with spring vegetables is so healthy and flavorful! You can use whatever protein you like, but I love it with shrimp.
Since I’m married to guy who’s allergic to shellfish, I eat as much of it as I can when he’s away for work. The kids and I sure do miss him when he’s gone, so it’s focusing on the little things to get through! I’m currently two weeks into three weeks of solo parenting our three small children, and all those little things are so important to get by!
This curry is just so pretty with all the green vegetables in it too! Broccoli, snap peas, and zucchini are so delicious in this coconut green curry sauce spiked with ginger and garlic. If you ever thought you didn’t like curry, this is the dish you want to try!
I didn’t make this curry too spicy because I’m a huge baby when it comes to that, but if you like your curry with some extra heat feel free to amp up the curry paste! You can also substitute the vegetables for what you’re in the mood for or what you have on hand, but I just love the green curry paste with all the green vegetables. It makes the dish look so healthy and vibrant!
- 3 tbsp. olive oil
- 1 lb. raw shrimp, peeled and de-veined
- 4 cloves garlic, minced
- 1½ inch knob fresh ginger, grated
- 1 crown broccoli, chopped into small florets
- 1 zucchini, chopped
- 8 oz. snap peas, halved
- 1 can full-fat coconut milk
- 1 cup chicken or vegetable broth
- 2 tbsp. cornstarch
- 2-3 tbsp. green curry paste
- ½ tsp. salt
- ¼ tsp. ground black pepper
- Heat olive oil in a large skillet. Add shrimp, garlic, and ginger and cook until shrimp are no longer pink.
- Add broccoli, zucchini, and snap peas and cook for a few minutes until tender.
- In a small bowl, whisk together broth and cornstarch. Add coconut milk and chicken broth mixture to the skillet. Stir in curry paste, salt, and pepper.
- Bring to a simmer and cook for 5-10 minutes. Taste and add more salt or curry paste if needed.
- Serve over rice, rice noodles, or enjoy by itself! Enjoy!
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