Sweet coconut milk and spicy green curry paste are blended with shrimp and basil to create a comforting Thai curry dish. Serve over Jasmine rice (not included in nutritional info) to soak up the sauce and you have a complete dinner!
If you love Thai food as much as I do, you'll love this quick and easy dish, perfect for a busy weeknight! A lot of Thai dishes are hard to make at home if you don't have access to a good Asian market, but luckily with the popularity of Thai cuisine, company's like Thai Kitchen have made a lot of the ingredients available in your local supermarket. You can adjust the heat to your liking by adding more or less green curry paste, if you prefer you can use cilantro in place of the basil. Enjoy!!
Thai Green Curry Coconut Shrimp with Basil
Skinnytaste.com
Servings: 4 • Size: 1/4th of shrimp + sauce • Old Points: 3 pts • Points+: 3 pts
Calories: 134.1 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.4 g • Fiber: 1 g • Sugar: 1.8
Sodium: 501.2 (without salt)
Ingredients:
- 1 tsp oil
- 4 small scallions, whites and greens separated, chopped
- 1 tbsp Thai green curry paste (or more to taste)
- 2 cloves garlic, minced
- 1 lb shrimp, peeled and deveined (from 1 1/4 lbs unpeeled)
- 6 oz light coconut milk
- 2 tsp Thai fish sauce
- 2 tbsp fresh basil, chopped
- salt to taste
Directions:
In a large nonstick skillet or wok, heat oil on medium-high flame. Add scallion whites and green curry paste; sauté one minute.
Add shrimp and garlic, season with salt and cook about 2-3 minutes.
Add coconut milk, fish sauce and mix well; simmer about 2-3 minutes, or until shrimp is cooked through.
Remove from heat, mix in scallion greens and basil. Serve over basmati rice and enjoy!
I am obsessed with Green Curry. Trying this tonight!
ReplyDeletelooks so good, I might be making this tonight!
ReplyDeleteThai green curry is one of my favorite dishes! I've never tried it with shrimp because I'm not a huge seafood fan, but I really need to get over that. It looks like this recipe will help me in doing that. Thank you so much for posting this! :)
ReplyDeleteHmm..this looks great! Ive never used Green Chili paste...I will have to try this out some time! Thanks!
ReplyDeletexoxo from Trinidad
could this work with chicken? would it still need the fish sauce?
ReplyDeleteThis looks amazing!
ReplyDeleteCould you sub in red curry paste?
Sure, I actually have a red curry shrimp on here, I should have linked but yes.
ReplyDeleteIf you want to use chicken, that would work great as well only I would brown it first, set aside, and add it back with the coconut milk.
Uhhmmm this recipe totally made my Wednesday!! I am so putting this on the weekly menu for the hubs and I for next week. Delish!!
ReplyDeletexox,
Katie
I was just thinking of trying the Thai Curry and just then I saw ur recipe...Perfect timing. :)
ReplyDeleteHi Gina -
ReplyDeleteThis looks delicious! Only question I have is if I substitute chicken for shrimp, does it still need the fish sauce?
This is one of my favorite meals.
ReplyDeleteGina!
ReplyDeleteI had a recipe very similar to this that my family and I love. Thank you, thank you for lightening it up!! So excited to try this!!
I know what I'm making for supper tonight! Yum!
ReplyDeleteThanks for another great recipe!
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Gina, what do you suggest for the remaining 6-7oz of coconut milk left over??
ReplyDeletehow important is the fish sauce?
ReplyDeletebtw this looks amazing!
Oh you just made my day! I've already made your Chicken and Mushrooms and Thai Coconut Curry Shrimp (red curry paste) this week, and I'm eating like a queen :)
ReplyDeleteCan't wait to make this one!
This is ones of my fav recipe, and i will to make it soon very and so interesting for me. Thanks for share
ReplyDeleteSimple and perfectly yummy for a busy night. I'll be putting this on my list!
ReplyDeleteFish sauce is a slightly flavoured way of salting food. You can use oyster sauce (if you can find it, but not fish sauce), and *in a pinch* you could experiment with soy sauce (though I'd suggest you not use a 1:1 replacement).
ReplyDeleteGina: one thing I've read in many places about making a good Thai curry is that you need to "cook" the curry paste -- either in boiling coconut milk or alone in oil to bring out the aromas (the recipes usually say "until very aromatic"). Do you find that your recipe here, while omitting that step, still has the flavour you've come to expect from a Thai curry?
I am soooooo making this!
ReplyDeleteFish sauce is a staple in Thai cuisine. If you really needed to replace it, I would use soy sauce but honestly it's not the same.
ReplyDeleteAnd yes, if you make this with chicken, you would still add the fish sauce.
kb, the green curry paste gets cooked with the scallions and garlic before the shrimp is added.
Coconut Curry Butternut Squash Soup on my site is phenomenal and a great way to use up the extra coconut milk!
ReplyDeleteDo you think Thai Basil would be tasty in place of regular basil?
ReplyDeleteThanks
Bev
I was just craving a yummy curry with coconut milk, and lamenting how bad coconut milk is for a diet. I am going to Trader Joe's to get the light stuff today! Thanks for the tip.
ReplyDeletesee my recent post: Beans for Breakfast
This looks absolutely delicious!! The light coconut milk and fish sauce are such an amazing combo.
ReplyDeleteAww, what a shame, I have ALL of these ingredients. *wink*
ReplyDeleteI'd suggest adding a lime leaf (available at Asian grocers) to the coconut milk and simmering the sauce a few minutes. This incorporates the sour element and imparts a ton of flavour into the curry. And right before serving, add a squeeze of lime to ensure a balance of sour, salty, sweet and spicy that Thai food is known for.
ReplyDeleteMy husband and I had this tonight on rice with a big salad on the side--I loved it!-so satisfying for only three points+--I added more spice and basil because I know we are spicey people--next week trying the red curry with celentro (spelling?)and subing chicken--I like the idea of pita or tortila chips instead of the rice too
ReplyDeleteThanks,
AnotherSue
Might be one of my favorites you've posted. Delicious!
ReplyDeleteI love green curry and your shrimp look so fresh and yummy!
ReplyDeleteWhy is there a difference in the point count for the Thai green coconut curry shrimp versus Thai coconut curry shrimp made with red curry?
ReplyDeleteHi, just wondering why this would be 3 points plus and why the other coconut curry (which is the same except for it being cilantro instead of basil and red curry instead of green curry) when the other is 4 points plus?
ReplyDeleteI didn't have the n.i. saved for the red curry paste recipe with cilantro, so I recalculated and looks like they are both 3 points plus. Thank for noticing, I just changed it!
ReplyDeleteThis looks absolutely delightful!
ReplyDeleteYour pictures catch my attention. Looks like a great meal. I have been looking for a similar recipe for a while, so this came very useful.
ReplyDeleteWe LOVE your red curry version in this house, so I'm going to add this to my list for meals this week!
ReplyDeleteMade this tonight and it was delicious! Thank you.
ReplyDeleteWhen you say Basil do you mean Thai basil? They have totally different flavours, Thai basil has an almost aniseed flavour that adds to the authentic ity of the dish. Coriander is also a fantastic addition to green curry, as is Kaffir Lime leaves and juice.
ReplyDeleteYou can also freeze any extra coconut milk for later use! :)
I am always a big fan of Thai food and shrimps are my all time favorite. I definatley gonna try this recipie it looks simple but yet full of taste.
ReplyDeleteThis was so good!! I added some snap peas to mine. It rocked!
ReplyDeleteJust had this for dinner and it was great! Made it with chicken (hubby doesn't eat seafood) and cilantro (it's what I had on hand). Will definitly make again.
ReplyDeleteI just made this for DBF and me. I added peas to get a veggie serving in and to beef it up a bit more. I'd never had green curry before and really enjoyed it. DBF, who's a huge fan of curry, absolutely loved it. According to him, it's better than the green curry at our favorite Thai place (which he loves)!!!!
ReplyDeleteSo quick and easy. This is definitely going in the go-to dinner file.
And, then, a huge thanks to you, Gina, for all of your recipes. DBF used to do all of the cooking but a change in schedules has put dinner duty on me. He just told me, "You're good at this dinner thing." It's all thanks to your DELICIOUS and healthy recipes!
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ReplyDeleteI'm so happy you all liked it!
ReplyDeleteSoooo simple and so tasty!!
ReplyDeleteWe had it last night with prawns, and I'm making it again tonight with chicken to use up the rest of the milk. Definitely making this again!
I just made this for my lunch and I had mistakenly picked up the red curry instead of green and it was so yummy.
ReplyDeleteNow the basil was an interesting taste with it as I'm so used to cilantro. but I liked it and will take it for lunch a few times this week!
Oh and this was SUPER easy. It just can't get any quicker than this and low in pts+ - it allowed me to have a chocolate cupcake and some pumpkin dip - also recipes from gina.
My husband and I loved this dish! Looking forward to making it again and again!
ReplyDeleteMade this tonight for dinner and it was delicious!! Hubby loved it!
ReplyDeleteThis is great. Fish sauce is a must.
ReplyDeleteWill definitely use more green chili paste next time.
I've made this twice and the hubs and I love it! Thank you! :) Make awesome leftovers, too! (Except he doesn't like taking it to work due to the fragrance when heating...)
ReplyDeleteHi Gina, I am a complete vegetarian (i eat dairy but no meat or sea food). How would you suggest tweaking this into a vegetarian recipe? it looks so good! i would love to make it.thanx in advance =)
ReplyDeleteI would make it with tofu in place of the shrimp.
ReplyDeleteThe taste of the curry does indeed come out when it is sauteed with the white part of the scallions, then it really did get enhanced when simmered with the coconut milk. I added a little more green curry paste and garlic to our taste along with an extra dash of curry powder in the end. I served it with jasmine rice, green peas and Nan bread. Thank you for such a wonderful low point meal. Delicious!
ReplyDeleteI made this for dinner tonight and my boyfriend and I loved it! I've never cooked with curry or fish sauce tonight, but it was super easy. I added some red pepper flakes to give it a kick. Thank you!!
ReplyDeleteThis recipe is awesome - delicious, super fast and easy and very low in points. I have already made it 3 times. It will definitely be a staple in our house!! An extra 1/2 Tbsp of the green curry is perfect for us. Gina, you are amazing - thank God for you cause I never come up with these ideas on my own!
ReplyDeleteI just made this recipe and it was WONDERFUL! Thai food is our favorite but I always thought it was difficult to make. This recipe was easy to prepare and I found all of the ingredients at my local grocery store. I'm so happy I found this site and will definitely be making more of your recipes. Thank you!
ReplyDeleteThis was outstanding!! I added a squeeze of lime juice at very end. Hard to believe something that tastes so rich is actually light! Yay!
ReplyDeleteHi Gina! Thank you for all the lovely recipes. I have made 6 of your recipes since 1/1 and am so thankful to have you on my "team". I am sharing your recipes with friends and co-workers as well. Is it possible to use penang curry paste instead of green in this recipe?
ReplyDeleteThanks again!
Made this tonight and loved it! Only thing I added was fresh, thinly sliced jalapeño because we like it spicy! Made the coconut brown rice too and steamed Asian veggies. Love the site and real food recipes!
ReplyDeleteI was wondering if curry paste and curry powder are interchangeable. Thanks for your help! This recipe looks delicious!
ReplyDeleteNo, they are different.
DeleteThai Basil would be more authentic than Italian Basil. anyone know where you can find some? My grocery does not carry it.
ReplyDeleteThai Kitchen sells it dried, but fresh I guess you could grow it.
DeleteSuch a hit with my entire family last night!!! We had guests who eat Thai food all the time, and they loved it and said it tasted totally authentic- only chang eI made was using cilantro for the basil. I served it with coconut rice, and it was seriously so delicious!!! I LOVE your site! Thanks so much!
ReplyDeleteI made this for dinner tonight!!!! My husband and I loved it... It was sooo good. I served it with brown rice to lower the points value. Super tasty and I am soooo addicted to this website. :)
ReplyDelete"Yum Yum Pig's Bum" That's what my step son said when he ate this. Thanks Gina! Another winner for our table.
ReplyDeleteThis recipe was awesome. I've never had curry before, but I omitted the fish sauce since I didn't have it on hand -- probably would have added a new dimension to it, but it was still wonderful without.
ReplyDeleteI'm am so going to try this! Was thinking of making this for my Bunco group-twelve women total....any advice for serving this many people with this recipe?
ReplyDeleteTriple the recipe but cook the shrimp in 3 batches.
DeleteI love Thai food and am sure I've eaten fish sauce before but the last time I tried to cook with fish sauce I couldn't get over the nasty smell and the dish was terrible. Is there a particular brand that is best to use ?
ReplyDeleteExcited to try the recipe!! It's my BF's bday and he loves Thai food. We like our food spicy so should I up the Paste??
ReplyDeleteThis was one of the tastiest recipes I've made EVER and the bonus is that it's quite "light" in terms of calories and fat which fits into my current healthy living push. Wow...i can't say enough good things about this. THANK YOU...your recipes are amazing I've tried several recently and not a bad one in the bunch.
ReplyDeleteYour recipes never fail me, Gina! I added quartered, sliced zucchini (just before I put in the shrimp) and chunks of pineapple (with the coconut milk) and it was fabulous. Very filling with the added veg and so tasty!
ReplyDeleteI made this a few weeks ago. The flavors were great. Liked it so much that I made it again for Mother's Day. Everyone loved this dish. Mom even requested to keep my copy of the recipe for her collection.
ReplyDeleteI made this for dinner tonight! SOOOO GOOOD! I did substitute the shrimp with chicken (the boyfriend is allergic to shrimp).
ReplyDeleteThank you for another great and tasty recipe!
I just made this dish for lunch! It was super quick and really, really tasty! Thank you!!!!
ReplyDeleteI've just found your website and love it! I made this for dinner over the weekend and my husband and I loved it! We both like big flavors. I enjoy cooking but needed help making healthier meals. This one will be a repeat recipe!
ReplyDeleteJust made this for dinner...it was DELICIOUS!! Definitely saving this one! Thanks so much for sharing =)
ReplyDeleteHave you ever tried this with shura take noodles instead of rice? I think I'll try this tomorrow
ReplyDeleteAbsolutely delicious!!!! Had this over Jasmine rice and it was amazingly good :) My mother raved about it! Instant fave! Thanks for sharing!
ReplyDeleteI have made this several times, and the only things I change are that I use brown rice and I also add broccoli. This is a marvelous dish, and so EASY! I am intimidated by Asian dishes, but even I can make this one successfully. Now if only you can come up with a low point paella recipe!!! This one is a WINNER!!!
ReplyDeleteA variety convenient dish that can be altered based on preference and taste.
ReplyDelete