Colorful Paleo Thai Lemongrass Shrimp Curry


“You eat with your eyes first”, they say, and this vibrant dish featuring a rainbow of veggies is sure to satisfy both your eyes and your appetite! Meghana & Kim actually made this curry on their first cooking date ever back in 2013, a few months before Meghana came up with the idea for the Spice Madam business model; so this dish has many fond memories for us. We hope it inspires something wonderful for you as well!

This curry comes together about 30 minutes and can easily be made with any protein you like. A great way to bring some color & spice to your weekday cooking. It’s also paleo-friendly as long as you omit the rice!

Enjoy and Stay Spicy!

Colorful Thai Lemongrass Shrimp Curry
(Adapted from Bon Appetit)
Prep time:  20 mins   Cook time:  15 mins   Total time:  35 mins
Serves: 4
  • 1 lb raw shrimp
  • 5 scallions
  • 3 garlic cloves
  • 1 1-inch piece ginger
  • 1 zucchini
  • 1 red/orange/yellow bell pepper
  • 8 oz mushrooms
  • 1/2 lb green beans
  • 1 lemongrass stalk, bottom third only, tough outer layer removed, bruised with the back of a knife or a rolling pin
  • 1 tablespoon vegetable oil
  • 3 tablespoons Thai curry paste
  • 1 cup chicken broth
  • 13.5 oz. can light unsweetened coconut milk
  • 4 sprigs basil plus leaves for garnish
  • 1 tablespoon fish sauce
  • Kosher salt
  • Steamed rice (optional)
  1. Peel your shrimp, sprinkle with a little salt and set aside.
  2. Wash and slice your veggies – bell pepper into strips, zucchini into half rounds, green beans remove ends and chop in half, mushrooms into quarters.
  3. Chop up your onions, ginger, garlic, basil.
  4. Get a large saute pot with tallish sides and heat up to medium 1 TB oil and the curry paste.
  5. Stir to cook about 1 minute and add the onions, ginger, garlic for another 2 minutes.
  6. Add all the vegetables and increase heat. Cook stirring occasionally until veggies are slightly softened, about 7-10 min. Place veggies on a plate and set aside.
  7. In the same pan, heat up 1 TB oil on high heat and add the shrimp for a quick saute of about 1 min per side. Shrimp should be still translucent and just barely pink. Add the veggies back into the pan.
  8. Add coconut milk, 1 cup stock, 1 tsp salt.Stir to distribute and bring to a simmer, about 5 min.
  9. Once shrimp is done, add 1 TB fish sauce to add an extra punch of flavor. Taste and add more fish sauce & or curry paste as desired.
  10. Garnish with basil and green parts of scallions and serve over steamed rice.

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