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Thai Shrimp Curry


A quick and easy version of a restaurant favorite. Plump shrimp cooked in a full-flavoured coconut-green curry broth. Brown or white rice included. (stovetop)

20 Minutes Stovetop Calories

(stovetop): Thaw completely in fridge. Cook rice (included). Heat a little oil in a pan or skillet over medium-high heat. Add peas & caramelized onion. Cook, stirring, 1-2 min. Add sauce (coconut milk will look lumpy). Bring to a boil, then reduce heat. Simmer, cook & stir occasionally, 5 min. Drain off & discard liquid from shrimp then add shrimp to skillet. Cook 3-5 min, just until shrimp turn pink. Serve over rice. Suggested Sides: Fresh tropical fruit.

Shrimp, coconut milk, yellow onion, chicken broth, diced tomatoes, sugar snap peas, green onion, red pepper, fish sauce, cilantro, Thai green curry paste, brown or white rice.

Nutrition Facts

6 Servings Per Main Dish

Amount Per Serving
Calories 499
Total Fat 21g
Saturated Fat 15g
Cholesterol 172mg
Sodium 1043mg
Total Carbohydrate 50g
Fiber 4g
Sugar 5g
Protein 31g
Weight 6 kg
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