A mid-priced seafood that 18% lighter than the average seafood meal and ranks in the 10th percentile for protein.
Value4/5
Protein1/5
Lightness3/5
Ease5/5
👍 Best for
✓ Busy weeknights✓ Beginner cooks✓ Seafood lovers
✋ Skip if
✕ You're chasing high protein✕ You're doing keto / low-carb
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein17% · 25g
Carbs42% · 63g
Fat41% · 28g
3g
Fiber
1140mg
Sodium
4g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
10th pctl
More protein than 10% of 1,474 meals
Protein density
4g /100cal
Leaner than 25% of meals
vs Seafood average
18% lighter
This620
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Under 650 Calories✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Veggie Stock Concentrate
Sweet Thai Chili Sauce
Jasmine Rice
Shrimp
Curry Powder
Tofu
Coconut Milk
Lime
Chili Flakes
Bell Pepper
Garlic Powder
Cilantro
Cooking Oil
Black Pepper
Salt
Sugar
How to make it
1
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer.Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
2
Wash and dry produce.
Core, deseed, and dice bell pepper into ¾-inch pieces. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Finely chop cilantro.
3
Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes. Season with salt and pepper.Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, undisturbed, until lightly browned on bottom, 2-3 minutes.
4
Add bell pepper and a pinch of salt to pan with tofu. Cook, stirring occasionally, until bell pepper is softened and lightly browned and tofu is lightly browned all over, 5-7 minutes.
5
Stir garlic powder and 2 tsp curry powder (4 tsp for 4 servings) into pan with tofu and bell pepper. (TIP: Use more curry powder if you like a stronger flavor!) Cook for 1 minute.Thoroughly shake coconut milk in container before opening. Stir in coconut milk, chili sauce, stock concentrates, juice from half the lime, and 1 tsp sugar (2 tsp for 4). Bring to a boil, then reduce heat to medium low.Simmer until sauce has thickened and bell pepper is tender, 4-6 minutes. (TIP: If sauce thickens before bell pepper is tender, add splashes of water.) Taste and season with salt and more lime juice if desired. Turn off heat.
6
Fluff rice with a fork; stir in half the lime zest (all for 4 servings), half the cilantro, and a drizzle of oil. Season with salt and pepper.Divide rice between shallow bowls and top with curry tofu. Garnish with remaining cilantro and a pinch of chili flakes if desired. Serve with any remaining lime wedges on the side.
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In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer.Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
2
Step 2
Wash and dry produce.
Core, deseed, and dice bell pepper into ¾-inch pieces. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Finely chop cilantro.
3
Step 3
Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes. Season with salt and pepper.Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, undisturbed, until lightly browned on bottom, 2-3 minutes.
4
Step 4
Add bell pepper and a pinch of salt to pan with tofu. Cook, stirring occasionally, until bell pepper is softened and lightly browned and tofu is lightly browned all over, 5-7 minutes.
5
Step 5
Stir garlic powder and 2 tsp curry powder (4 tsp for 4 servings) into pan with tofu and bell pepper. (TIP: Use more curry powder if you like a stronger flavor!) Cook for 1 minute.Thoroughly shake coconut milk in container before opening. Stir in coconut milk, chili sauce, stock concentrates, juice from half the lime, and 1 tsp sugar (2 tsp for 4). Bring to a boil, then reduce heat to medium low.Simmer until sauce has thickened and bell pepper is tender, 4-6 minutes. (TIP: If sauce thickens before bell pepper is tender, add splashes of water.) Taste and season with salt and more lime juice if desired. Turn off heat.
6
Step 6
Fluff rice with a fork; stir in half the lime zest (all for 4 servings), half the cilantro, and a drizzle of oil. Season with salt and pepper.Divide rice between shallow bowls and top with curry tofu. Garnish with remaining cilantro and a pinch of chili flakes if desired. Serve with any remaining lime wedges on the side.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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puts Thai Coconut Curry Shrimp with HelloFresh's Thai Coconut Curry Shrimp: 620 calories, 25g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan. on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 620 calories per serving and 25 g of protein, the numbers fit most balanced eating frameworks without adjustment.
Curry is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries are found in the cuisines of countries in Southeast Asia and East Asia. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
620Calories
25gProtein
63gCarbs
28gFat
3gFiber
1140mgSodium
Daily calorie contribution31% of 2,000 cal target
🍽️ Serves: 2 servings
✓ Perfect for
Weight management
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Thai Coconut Curry Shrimp?
Thai Coconut Curry Shrimp contains 620 calories and 25 g of protein per serving, portioned as HelloFresh's Thai Coconut Curry Shrimp: 620 calories, 25g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Thai Coconut Curry Shrimp?
Thai Coconut Curry Shrimp is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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