Thai Green Curry with Shrimp

I made a batch of this last weekend and it served me for 4 good-sized lunch portions all week. Delicious reheated every time. It’s not the most strictly low-FODMAP, so I apologize for that, but you can alter it as needed based on your sensitivity, mainly by choosing a different sauce. If you don’t have much trouble with sauces containing trace amounts of garlic or onions, though, give it a shot!


Trader Joe’s frozen extra large shrimp, cooked, tail-on (160z package)

Trader Joe’s fully cooked organic brown rice pouch (2 packages)

Thai Kitchen green curry simmer sauce (1 container)

1 can of baby corn

2 peppers (not green), red, yellow, or orange

1 tablespoon vegetable oil

1 tablespoon chopped chives

3 tablespoons cayenne pepper (or more, adjust to taste)

1 tablespoon cumin

1-2 tablespoons sea salt

2 tablespoons fresh basil, chopped

3 tablespoons ground ginger


1. sautee chives in the vegetable oil until brown in a skillet or wok on medium heat, add other spices

2. add peppers and sautee until brown and softened, but not mushy

3. add baby corn and sautee a few minutes

4. add cooked shrimp (after thawing, per directions)

5. add the rest (or more) spices and adjust to taste while stirring

6. add both pouches of cooked rice and stir to meld flavors and soften rice (if you cooked your own fresh rice, it will not need to simmer as long)

7. once completely mixed together, add any necessary spices, and enjoy!

Nutrition Facts

According to, this recipe contains the following per serving (based on 4 servings per recipe)

450 calories

55g carbohydrates

13g fat

29g protein

1650g sodium

9g sugar