Thai Green Curry with Shrimp and Kale
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 8 oz dried rice noodles
  • 2 tsp olive oil
  • 1 bunch green onions, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 3 Tbsp Thai green curry paste (such as Thai Kitchen)
  • 1¼ cups carrots, matchstick-cut
  • ½ cup unsalted chicken stock
  • 1 (13.5 oz) can light coconut milk
  • 1 bunch Lacinato kale, ribs removed and roughly chopped (about 10 cups, packed)
  • ¼ tsp kosher salt
  • 1 lb raw shrimp, peeled and deveined
  • ½ lb raw scallops
  • ¼ cup fresh cilantro, chopped
  • zest of 1 lime
  • juice of ½ fresh lime
  1. Prepare rice noodles according to package directions. Drain and rinse with cold water; set aside.
  2. Heat oil in a large skillet over medium-high heat. Once hot, add green onions, garlic, and ginger; sauté 1 minute. Stir in curry paste; sauté 30 seconds. Add carrots, chicken stock, and coconut milk, stirring well to combine; bring to a simmer, and cook 5 minutes.
  3. Fold in kale; sprinkle with salt. Cook 3 minutes or until kale is wilted and tender. Add shrimp; cook 3 minutes or until shrimp turning pink. Add scallops and cook an additional 2-3 minutes. Remove from heat; top with cilantro, lime rind, and juice. Serve over rice noodles.
Recipe adapted from Cooking Light
Nutrition Information
Serving size: ⅕ recipe Calories: 405 Fat: 9.2 Carbohydrates: 49.0 Sugar: 2.6 Sodium: 697 Fiber: 4.4 Protein: 31.8 Cholesterol: 134
Recipe by Prevention RD at