Thai Green Curry Shrimp with Quinoa

Travel to the tropical paradise of Thailand with this delicious and healthy Thai green curry shrimp with quinoa. Made with succulent shrimp, a rainbow of fresh vegetables, and a vibrant and creamy green curry sauce, this dish is loaded with authentic flavors that will transport you to Southeast Asia. Served over a bed of fluffy quinoa, this meal is both satisfying and nourishing, and perfect for a quick and flavorful dinner.


  • 1 cup quinoa
  • 2 tbsp coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (4 oz) green curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 lb. raw shrimp, peeled and deveined
  • 1 cup chicken broth
  • 1 cup fresh basil leaves
  • Salt, to taste
  • Fresh cilantro for serving


  1. Rinse quinoa and cook in a pot with 2 cups of water according to package instructions.
  2. In a large non-stick skillet, heat the coconut oil over medium heat. Add the onion, garlic, and red and yellow bell pepper, and cook until the onion is soft and translucent about 5 mins.
  3. In a bowl, stir the coconut milk, green curry paste, fish sauce, and brown sugar.
  4. Pour the coconut milk mixture into the skillet with the vegetables and bring to a simmer. Add the shrimp and prepare until they are pink and cooked through, about 5 mins.
  5. Stir in the chicken broth and cook for another 2-3 mins. Serve the curry over cooked quinoa and sprinkle with fresh basil leaves and cilantro. Enjoy!

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