Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free low sodium tamari sauce in this dish, and check to make sure the green curry paste is labeled gluten-free.


"You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts." -Erin Morgenstern, Author

The refrigerator light goes on...

This recipe is a recreation of one that I had at a restaurant. It was good but far too salty. The flavor of green curry paste can be variable so you might try a few different brands - they are good to have on hand for simple sauces, and a half teaspoon or so can be used with grilled chicken or fish mixed with just a bit of oil. Too much can be bitter, and as with most Asian bottled flavorings, curry paste will have a lot of added salt.

You can use other protein in this - chunks of extra-firm tofu, thin strips of lean beef or pork, or chicken thighs would be great inexpensive choices.


Green Curry with Shrimp

Servings: 2 | Serving size: 4 ounces shrimp with sauce

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes good leftovers. Reheat gently to avoid overcooking the shrimp. Note that because of lack of reporting of some nutrients in the green curry paste, the Nutrition Information may not be wholly accurate.

Serve with Jasmine Rice - Low Sodium Version or Brown Rice

Green Curry with Shrimp from Dr. Gourmet


  • 1 tsp olive oil
  • 1 small Japanese eggplant (about 8 ounces)(halved lengthwise)
  • 1 tsp dark sesame oil
  • 1 medium onion (sliced thinly)
  • 2 cups no salt added vegetable stock
  • 1 Tbsp green curry paste
  • 1 tsp low sodium soy sauce or gluten-free tamari sauce
  • 1 tsp maple syrup
  • 8 ounces shrimp (peeled and deveined; if they are large, cut in half lengthwise)
  • 1/4 cup lite coconut milk
  • 5 leaves fresh basil (chiffonade)

Preheat oven to 375°F.

Place the olive oil in a large skillet and place the eggplant in the skillet, cut side down.

Place the skillet in the oven and turn the oven heat down to 325°F.

Roast for 20 minutes and remove from the oven. Place the eggplants on a plate to cool.

When the eggplant is cool, cut it into large chunks. Set aside.

While the eggplant is cooking, place the sesame oil in a medium saucepan over high heat.

Add the onion and sauté for 5 minutes, stirring frequently.

Add the vegetable stock, curry paste, soy sauce, and maple syrup. Stir well, then simmer for 5 minutes.

Add the shrimp and coconut milk, stir, and cook until the shrimp turn pink.

When ready to serve, place the jasmine or brown rice in the bottom of a bowl and top with the eggplant, then the green curry mixture, sprinkling the basil on top.


Nutrition Facts

Serving size: 4 ounces shrimp with sauce

Servings: 2

Amount Per Serving

Calories 285 Calories from Fat 93
% Daily Value
Total Fat 10g 18%
    Saturated Fat 3g 16%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 172mg 56%
Sodium 440mg 18%
Total Carbohydrates 23g 10%
    Dietary Fiber 7g 29%
    Sugars 12g
Protein 25g
Vitamin A 4% Vitamin C 21%
Calcium 8% Iron 19%
Vitamin K 5 mcg Potassium 688 mg
Magnesium 76 mg