go green veggie curry

I’ve gone green this week.


This perfect storm of green curry &  green vegetables happened in my kitchen last night and I have three things to thank:

  1. I was craving almost every green vegetable imaginable.
  2. I have, no joke, 10 pounds of frozen shrimp in my freezer. TEN. I’m a sucker for a sale.
  3. My fiancé requested curry for dinner last night. He wanted yellow but I talked him into green.

In less than an hour, the go green veggie curry was born… and guess what, the crock pot was involved. A large saucepan would probably have worked just fine too since the cooking time is really short, but why complicate things?



Pink shrimp adds a pop of color and lean protein but are completely optional for those of you who are vegan/vegetarian. Peas are also packed with protein.


I served it over brown rice noodles but brown rice or no starch at all would also work great. My fiancé slurped up every last bite in his bowl and yes, I caught him taking another few spoonfuls as he put the leftovers away. His verdict? The veggies were perfect. Not too crunchy but not at all mushy and a great compliment to the green curry. I think this one’s a winner.


P.S. You might also like to check out some of the previous midweek eats recipes!

Happy Hump Day!

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