As a busy attorney, wife, and mother to an adorable Goldendoodle, easy & quick weeknight dinners are a must! I’m also a complete sucker for Thai food, which led to many takeout nights in the past. However, since staring my healthy living journey I have been a bit leery about eating out, as you never really know what exactly they add to the food. Hence, I started my mission to come up with a healthy alternative to one of my favorite Thai specialties that was not only simple to make, but also could be on the table quicker than I could get delivery.
Many recipes for Thai Green Curry with Shrimp have around 300 calories and over 20 grams of fat per serving! However, making an authentic curry at home that would satisfy my cravings proved more difficult that I had originally thought – at least at first. After many trials and errors, I stumbled upon the Campbell’s Skillet Sauces at my local grocery store. (It is found in the soup aisle.)
The Thai Green Curry sauce is only 70 calories and 3.5 grams of fat per serving. It also has only 8 grams of carbohydrates; if you follow my site, you already know I like to limit my carbs. What I like best about Campbell’s sauce is that it has an authentic kick. The packaging recommends adding chicken, but my husband and I prefer seafood so I came up with the recipe below. I hope you enjoy!
- 2 packages Campbell’s Skillet Sauces – Thai Green Curry
- 1 medium or 2 small eggplants, cut into cubes
- 1 can bamboo shoots (which can be found in the Asian food section)
- 1 scallion chopped for garnish
- 1.5 – 2 pounds shrimp (fresh or defrosted works)
- 1 tablespoon olive oil or cooking spray
Preheat your oven to 450 degrees. Cube your eggplant by removing the stem, slicing it into thirds, and then cutting each third into strips. Next, cut the strips into little squares. (Here is a video that shows you how to do it if you are a visual person.) Drizzle with olive oil (or spray with cooking spray), mix, and place on a sheet tray to roast. Cook in the oven for 15-20 minutes, stirring once or twice. The eggplant should be golden to brown and soft when when done.
While the eggplant is roasting, add the fresh or defrosted shrimp to a dry pan (no olive oil) over medium-high heat. I allow the shrimp to cook for approximately 2 minutes, until they are just turning pink on one side, and then add in the sauce.
I finish cooking the shrimp in the sauce, allowing it to come to a boil before I reduce the heat to medium. Next, I add the roasted eggplant and 1 can of drained bamboo shoots, which adds a nice crunch. This whole process takes about 8-10 minutes. Once everything is incorporated you are ready to transfer it to a serving bowl and garnish with chopped scallions.
My serving size is approximately 4 shrimp with some sauce and vegetables, but I like to make a big bowl of this so that my husband and I have enough for lots of leftovers. Feel free to reduce the measurements by half though if you only want to make a few servings.
xo – SavvySleever