Smart Veggie-Loaded Shrimp Green Curry
with Lime-Scented Couscous- Shrimp
- Wheat
- Soy
- Sulphites
- Milk
- May contain traces of allergens
Feeling like takeout without all the waiting? This green curry with shrimp is speedy and packed with veggies. Served with fluffy couscous, scented with lime, this is craveable! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Shrimp • Coconut milk (coconut extract, water) • Carrots • Gai lan • Snow peas • Moroccan couscous (durum wheat semolina) (wheat) • Limes • Green thai curry paste (ginger, water, garlic, soy oil, onion, basil, sugar, salt, lemongrass, turmeric, xanthan gum, citric acid, spices, natural flavour, potassium sorbate) (milk, soy, sulphites) • Cilantro.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
113 g
Gai Lan
2 tbsp
Green Curry Paste
(May be present: Soy, Sulphites, Milk)
113 g
Snow Peas
1 unit(s)
Coconut Milk
1 unit(s)
Lime
1 unit(s)
Carrot
7 g
Cilantro
½ cup
Couscous
(Contains: Wheat)
Not included in your delivery
0.83 tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
- Peel, then cut carrot into 1/4-inch half-moons.
- Cut bottom 1/2-inch from gai lan, then cut into 1-inch pieces.
- Trim snow peas.
- Roughly chop cilantro.
- Zest lime, then cut into wedges.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Add 1/3 cup (2/3 cup) water, 1 tsp (2 tsp) oil and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, remove the pot from heat, then add couscous. Stir to combine.
- Cover and let stand for 5 min.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then carrot, snow peas and 1 tbsp (2 tbsp) water. Cook, stirring often, until tender-crisp, 1-3 min.
- Season with salt and pepper.
- Add green curry paste to the pan. Cook, stirring occasionally, until fragrant, 30 sec.
- Add shrimp, gai lan, coconut milk and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until curry thickens slightly and shrimp are cooked through, 3-4 min.**
- Season with salt and pepper, to taste.
- Stir lime zest and half the cilantro into the couscous.
- Divide couscous between bowls.
- Top with shrimp green curry.
- Sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The green curry flavour was enjoyable for many, though some found it mild or bland and would have preferred a stronger, spicier taste.
- Ease of prep: Most reviewers found the dish quick and straightforward to make, though a few noted the multiple steps added some complexity.
- Suggestions: Add an extra packet of curry paste to deepen the flavour, and allow the sauce a few extra minutes to thicken before serving. If the couscous turns mushy, try serving the curry alongside rather than on top, or consider substituting rice.
- Leftovers: The dish kept well and tasted even better the following day, making it a solid option for next-day lunches.
- Portions: Some reviewers felt the couscous quantity was just right, while others found the overall portion on the smaller side, particularly for protein.
