Green Curry Shrimp Recipe Thai Style Made Easy

Originally posted on November 6, 2021 @ 9:14 am

Thai cuisine is renowned for its vibrant flavors, aromatic herbs, and the perfect balance of sweet, spicy, salty, and sour. One dish that beautifully embodies these qualities is the Green Curry Shrimp.

This recipe is a delightful twist on the classic green curry, featuring succulent shrimp cooked in a rich, creamy coconut milk base infused with fresh green curry paste and fragrant Thai basil. Whether you’re a seasoned fan of Thai food or new to its bold tastes, this dish promises a delicious, comforting meal that’s surprisingly easy to prepare at home.

With just a handful of authentic ingredients and simple steps, you can bring the exotic flavors of Thailand right to your kitchen. It’s perfect for weeknight dinners or impressing guests with minimal fuss.

Plus, the bright green curry sauce paired with tender shrimp makes for a visually stunning dish that’s as pleasing to the eyes as it is to the palate.

Why You’ll Love This Recipe

This Green Curry Shrimp recipe is a fantastic blend of fresh ingredients and traditional Thai flavors that’s both flavorful and quick to make. You’ll love how the creamy coconut milk balances the heat from the green curry paste, while the shrimp adds a delicate sweetness and a satisfying texture.

It’s naturally gluten-free and can easily be made dairy-free, making it perfect for a wide range of dietary preferences.

Another reason to love this recipe is its versatility. You can adjust the spice level to your liking or swap the shrimp for chicken, tofu, or veggies for a different take.

It’s a great introduction to Thai cooking that doesn’t require hard-to-find ingredients or complicated techniques, yet delivers restaurant-quality results every time.

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tbsp green curry paste (store-bought or homemade)
• 1 can (14 oz) coconut milk, full-fat for creaminess
• 1 cup Thai eggplants, quartered (or substitute with regular eggplants)
• 1 red bell pepper, thinly sliced
• 1 cup snap peas or green beans
• 2 tbsp vegetable oil or coconut oil
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 1/2 cup fresh Thai basil leaves
• 1/2 cup fresh cilantro, chopped (optional)
• 1-2 kaffir lime leaves, torn (optional but recommended)
• Juice of 1 lime
• Cooked jasmine rice, for serving

Equipment

• Large skillet or wok
• Cutting board and sharp knife
• Measuring spoons
• Wooden spoon or spatula
• Can opener
• Serving bowls or plates

Instructions

1. Prepare the shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
2. Heat the oil: In a large skillet or wok, heat the vegetable oil over medium heat until shimmering.
3. Sauté the curry paste: Add the green curry paste and stir-fry for about 1-2 minutes until fragrant. This helps release the flavors of the herbs and spices.
4. Add coconut milk: Slowly pour in the coconut milk, stirring constantly to combine with the curry paste. Bring to a gentle simmer.
5. Cook the vegetables: Add the Thai eggplants, bell pepper, snap peas, and kaffir lime leaves. Simmer for 5-7 minutes until the vegetables are tender but still crisp.
6. Season the curry: Stir in the fish sauce and palm sugar. Adjust these seasonings to taste, balancing salty and sweet flavors.
7. Add the shrimp: Place the shrimp into the curry sauce and cook for 3-4 minutes, or until they turn pink and opaque. Be careful not to overcook.
8. Finish with herbs and lime: Remove from heat and stir in the fresh Thai basil leaves and lime juice. Add chopped cilantro if desired.
9. Serve: Spoon the green curry shrimp over hot jasmine rice and enjoy immediately.

Tips & Variations

For a milder curry, start with 1 tablespoon of green curry paste and add more as you go.

If you can’t find Thai eggplants, small green zucchini or regular eggplants make good substitutes.

You can also customize this curry by adding other vegetables such as bamboo shoots, baby corn, or mushrooms. For a vegetarian version, swap shrimp with tofu or chickpeas and replace fish sauce with soy sauce or tamari.

If you want to deepen the flavor, try roasting the curry paste lightly before adding coconut milk. Fresh kaffir lime leaves add an authentic aroma, so try to find them at your local Asian market or substitute with a bit of lime zest.

Nutrition Facts

Serving Suggestions

This green curry shrimp is best served piping hot with steamed jasmine rice, which soaks up the flavorful sauce beautifully. For a lighter option, serve it with cauliflower rice or rice noodles.

Pair this dish with simple Thai appetizers like fresh spring rolls or a crisp green papaya salad. A cold Thai iced tea or a refreshing cucumber salad can help balance the spiciness and provide a cooling contrast.

For a complete meal, add a side of stir-fried morning glory or a bowl of tom yum soup to complement the rich curry flavors.

Conclusion

Making Green Curry Shrimp at home is a wonderful way to experience authentic Thai flavors without the hassle of dining out. This recipe combines ease, freshness, and vibrant ingredients to create a dish that’s both comforting and exciting.

The harmony of spicy green curry paste, creamy coconut milk, and sweet, tender shrimp makes every bite a delight.

Whether you’re cooking for family, friends, or just treating yourself, this dish is sure to impress with its bold colors and complex flavors. Plus, the adaptability of this recipe means you can tweak it to suit your preferences or dietary needs.

Give it a try and bring a taste of Thailand to your table tonight!

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