Natural Nutrition: Thai Green Curry with Shrimp

A few months ago I started experimenting more with international recipes but trying to make them a little healthier and less carb heavy. Here's a healthy Thai green curry with shrimp recipe. Enjoy! Email me on or follow me on Instagram @stephanie.pech.


6 ounces dried rice noodles
2 teaspoons olive oil
? cup chopped green onions
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons green curry paste
1 ¼ cups carrots, matchstick-cut
½ cup unsalted chicken stock
1 can light coconut milk
6 cups chopped kale (about ½ bunch)
¼ teaspoon kosher salt
1 pound peeled and deveined medium shrimp
¼ cup chopped fresh cilantro
1 teaspoon grated lime rind
1 ½ teaspoons fresh lime juice


Prepare rice noodles according to package directions. Drain and rinse with cold water. Drain and set aside.

Heat oil in a large skillet over medium-high heat. Add green onions, garlic, and ginger; sauté for 1 minute. Stir in curry paste; sauté for 30 seconds. Add carrots, chicken stock, and coconut milk, stirring well to combine; bring to a simmer, and cook for 5 minutes.

Fold in kale; sprinkle with salt. Cook for 3 minutes or until kale is wilted and tender. Add the shrimps; cook for 3 minutes or until shrimps are done. Remove from heat; top with cilantro, lime rind, and juice. Serve over rice noodles.

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