Spicy Thai green curry with shrimp, jasmine rice, and zucchini

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy Thai green curry with shrimp, jasmine rice, and zucchini

Spicy Thai green curry with shrimp, jasmine rice, and zucchini

Gluten-Free Friendly, Dairy-Free, Soy-Free, Pescatarian, Spicy, Protein Plus

2 Servings, 790 Calories/Serving

15–25 Minutes

This Thai-style dish is all about big, bold flavors. Our fragrant coconut milk and green curry paste create a delicious sauce for pre-roasted vegetables and your choice of protein. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • In your bag:
  • Thai jasmine rice
  • Your choice of protein
  • Roasted vegetables (onions - bell pepper - organic zucchini and/or yellow squash - organic carrots - extra virgin olive oil - kosher salt)
  • Thai green curry sauce (coconut milk - lime juice - green curry paste - spinach - lemongrass - extra virgin olive oil - honey - water - cilantro - arrowroot powder)

Nutrition per serving

Calories 790, Total Fat 44g (56% DV), Sat. Fat 22g (110% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 880mg (38% DV), Total Carb. 79g (29% DV), Fiber 7g (25% DV), Total Sugars 16g (Incl. 3g Added Sugars, 6% DV), Protein 22g
Contains: Crustacean Shellfish (shrimp), Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Heat the rice

Choose your heating method:

Our chefs think this cooks best in the microwave.


Microwave oven  | 4–5 minutes

Transfer the rice to a microwave-safe dish and sprinkle with 1 tablespoon [2 TBL] water. Place a damp paper towel over the dish of rice and microwave until heated through, 4 to 5 minutes. 


Stovetop  | 4–5 minutes

In a medium sauce pot, add the rice and stir to break apart. Add ⅓ cup [⅔ cup] water, cover, and cook over medium-low heat, stirring occasionally, until heated through, 4 to 5 minutes.


While the rice is heating, start the curry. 


Prep and start cooking your protein

  • Wild Gulf shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Go to Step 3.
  • Jumbo shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Go to Step 3.
  • Chicken or steak strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.
  • Plant-based chicken: Pat the plant-based chicken dry with a paper towel.


In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein, season with salt and pepper, and cook, stirring occasionally, until lightly browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not clean the pot.


Finish the curry

In a large sauce pot (the same pot used in Step 2), add the roasted vegetables and green curry sauce and bring to a boil, then reduce to a simmer. Add your protein (including Gulf or jumbo shrimp if using) and continue cooking until heated through and cooked, 4 to 6 minutes for all proteins. Remove from the heat and season to taste with salt and pepper.



Transfer the rice to individual plates or bowls. Top with the vegetables, curry sauce, and your protein and serve.



Ovens may vary.

Per USDA recommendations, heat to at least 165°F.