Thai shrimp in green curry sauce

SmartPoints® value per serving
Total Time
17 min
8 min
6 min
Coconut milk, fresh ginger, fish sauce, and Thai green curry paste (which is a blend of green chilies, ginger (or galangal), onion, garlic, and green bell pepper, lemon juice, and lime zest) are staples in Thai cuisine. The light coconut milk adds sweetness and creaminess (with little fat), and the ginger and curry paste add savory spice and fire. Look for coconut milk and red curry paste in the ethnic section of your supermarket. The balance of honey, scallion, basil, and lime, plus the natural aromas created by cooking your fresh peppers zucchini creates a lovely medley on your plate.


Dry rice noodles

5 oz, thin variety

Canola oil

1 tsp

Uncooked bell pepper(s)

1 item(s), small, 1 large, red, thinly sliced

Uncooked zucchini

1 medium, cut in half lengthwise and sliced

Uncooked shrimp

1 pound(s), large, peeled and deveined

Light unsweetened coconut milk

13 fl oz, (low-fat)


½ cup(s)

Fish sauce

2 Tbsp

Green curry paste

1 Tbsp


1 tsp

Uncooked scallion(s)

6 medium, thinly sliced


cup(s), chopped fresh

Fresh lime(s)

½ item(s), cut into 4 wedges


  1. Prepare noodles according to package directions.
  2. Meanwhile, heat oil in Dutch oven over medium-high heat. Add bell pepper and zucchini and cook, stirring often, until crisp-tender, about 3 minutes. Add shrimp, coconut milk, water, fish sauce, curry paste, and honey and bring to boil.
  3. Stir in scallions. Cook just until shrimp are opaque in center, 1–2 minutes.
  4. Divide noodles evenly among 4 bowls. Ladle soup evenly over noodles and sprinkle with basil. Serve with lime wedges.
  5. Per serving: 1 1/4 cups soup and 1/2 cup noodles