Recipe: Weeknight Green Curry Shrimp (and our allergy-friendly team dinner!)

To help ring in the New Year, we invited our (mostly Charlotte-based) blog team and their spouses over for a pot luck dinner on Saturday. Oddly enough though, the fun began weeks before anyone even arrived. As we started talking food details for our get together we quickly realized, in total, our group deals with quite a list of food allergies and aversions. And if we wanted a meal that everyone could eat we would have to adhere to the following list of (combined) constraints:

  • No dairy/lactose
  • No gluten
  • No pork, beef, or lamb (only chicken or turkey)
  • No seafood other than shrimp

Now it’s not very holiday-esque, but I have learned from cooking for another friend with gluten and dairy allergies…Asian cuisine is totally the way to go. Between the coconut-milk based sauces and dishes served over rice, the options are almost endless. So since I offered to provide the main course (and the alcohol!) I ended up settling on the below Green Curry Shrimp dish served over brown rice and topped with steamed sugar snap peas.

Green Curry Shrimp Recipe from 100 Days of Real FoodThe fabulous thing about this dish (aside from how allergy-friendly it is!) is that it is super quick and easy to make. It took me no time at all to sauté the shrimp and throw together the finishing touches while everyone finished up their salad course. This dish definitely qualifies as a quick and easy weekday dinner for any night of the week. Now, as I mentioned, this was a pot luck gathering so here’s a snapshot of what everyone else contributed to our fun and delicious evening together:

Pot luck dishes from 100 Days of Real Food team holiday dinner

Here’s what you see…

  • Jill’s Appetizer: Carrots, red bell pepper slices, and endive with hummus plus some homemade quinoa cakes from Heidi Swanson’s Super Natural Everyday cookbook. The quinoa cakes did contain both gluten (breadcrumbs) and dairy (cheese), which is why they were separated by the foil (and they were really tasty by the way!).
  • Shawn’s Salad: A beautifully arranged display of greens (including organic baby kale, spinach, chard and spring mix lettuce), lemons, shallots, roasted beets, tomatoes, portabella mushrooms, cucumbers, carrots, red bell peppers and goat cheese. Shawn also brought two homemade salad dressings including both a tahini-based and an olive oil-based one.
  • Kiran’s Dessert: I couldn’t write this post about Kiran’s dessert without going in the kitchen to take a bite of the leftovers. This was a delectable flourless chocolate torte that was topped with a simple strawberry as opposed to any dairy-based ice cream or whipped cream. This dessert was a great choice for my (roughly) once-a-week non-real food treat! :)

And, last but not least, here is an official team picture (minus Vani and Andrew) that we took just before digging into all that deliciousness…

100 Days of Real Food team get together
Before I share our quick and easy Green Curry Shrimp recipe I want to give a shoutout to our meal planning sponsor, eMeals. Recommended by money-management expert Dave Ramsey, eMeals is one of the veteran meal planning services out there. They are constantly adding new plans to their repertoire, which last year included both Clean Eating and Paleo meal plans. They are also one of the few services that allows you to choose a plan for either a large family (3 – 6 servings) or small family (1 – 2 servings). Be sure to check out eMeals if you are interested in having someone else make your weekly meal plan and corresponding grocery list for you!


4.8 from 4 reviews
Weeknight Green Curry Shrimp
Serves: 3 - 4
  • 1 tablespoon coconut oil (or olive oil)
  • ½ cup diced onion
  • 1 lb shrimp, peeled and patted dry
  • 1 cup coconut milk (low fat is not recommended)
  • 4 teaspoons green curry paste (homemade or store bought)
  • 1 teaspoon fish sauce (optional)
  • ¼ cup diced green onions
  • 2 tablespoons chopped fresh basil
  • Optional accompaniments: Brown rice and steamed sugar snap or snow peas
  1. In a medium sized sauté pan over medium heat melt the coconut oil.
  2. Add the diced onion and cook while stirring for 1 - 2 minutes.
  3. Add the shrimp to the pan and saute for several minutes, stirring occasionally, until they are pink, curled up, and cooked all the way through.
  4. Turn the heat down to low and pour in the coconut milk along with the green curry paste. Be careful to mash up the green curry paste with the back of the cooking spoon so it will be absorbed into the milk. Pour in the fish sauce, if using.
  5. Once the coconut milk has slightly thickened and the paste is bound with the sauce turn off the heat. Sprinkle the green onions and basil over top of the green curry shrimp and serve with whole grain rice and a vegetable.
We recommend organic ingredients when feasible.



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  • Comments

    1. |

      I made this for dinner last night and LOVED it. I loved that it was very fast AND I loved the flavor. Will definitely be making this more often. We served it over quinoa and my husband loved the green curry/coconut sauce so much – next time I will double it to create more of a broth texture. Yum, yum, yum!

    2. Amber |

      I made this recipe for the first time last week and we loved it! Only question is are you able to find coconut milk without a lot of additives? I tried Earth Fare and Trader Joe’s but even unsweetened coconut milk seems to have a lot of the various “gums” additives and carrageenan. I was just curious if you were able to find some without all the extras. Thanks!

      • Assistant to 100 Days (Amy) |

        Hi Amber. My family loves nut milks but I completely agree. Many have additives that we could do without. I know that the 365 brand at Whole Foods does not contain carageenan. Plus, you can always experiment with making your own at home. I have not tried this (yet) but have heard that it is not difficult. You might also try buying organic whole coconut milk in BPA free cans and thinning it with water. Hope this helps a bit. ~ Amy

    3. Gina |

      Jason looks like a lucky man, there!! :-)

    4. Susan |

      Just curious–what makes that flourless chocolate torte a “non-real food”?

      • Assistant to 100 Days (Amy) |

        Hi there Susan. The recipe doesn’t quite make the cut within “the rules” because it uses refined sugar. Looks delicious. I think I’d bend the rules for that one, too. :) ~Amy

    5. Stephanie |

      I just wanted to mention that you can avoid soy in a lot of asian recipes if you switch to Bragg’s Amino Acids. It tastes very much like soy sauce but provides many essential aminos and contains no soy ingredients. The trick is you only need about half as much, so don’t be shocked by the sodium level because it’s far more potent than regular stuff.

      • Shannon J. |

        If you are talking about Bragg’s Liquid Aminos, that is completely soy! It is just non-GMO soy but still dangerous to those avoiding soy due to allergies or health concerns. My daughter is allergic to soy, so I definitely wouldn’t want anyone getting Bragg’s thinking it was soy-free when the main ingredient is soy. The ingredients are listed on Bragg’s website: Ingredients: Our Bragg Liquid Aminos are made from health-giving, NON-GMO soybeans and purified water.

        An actual soy-free alternative is Coconut Aminos, which my daughter uses with no problems.

    6. Alicia |

      Made this tonight and this was a hit with the entire family! So good! The only thing I changed was that I added half of the green curry because I was afraid that the kids would think it was too spicy or wouldn’t like the flavor. I think it was perfect for the kids. I loved the shrimp and the rice covered in coconut sauce. I served this, obviously, with rice, but also sliced raw yellow bell peppers. This is, definitely, a keeper and a go to recipe! Thanks! :)

    7. Erin |

      Made the curry for dinner tonight with brown rice and edamame. It was delicious! My 2.5 year old gobbled it up and asked for more. Thank you for your outstanding recipes!

    8. Beck |

      I am making this for dinner tonight. My fussy Miss four has seen me preparing the ingredients and has already said “Yuck!” haha…. I am really loping forward to it!! Will let you know what it is like :)

    9. Beck |

      *looking :)

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