Green Curry Shrimp
Sweet coconut milk and spicy green curry paste are blended with shrimp and basil to create a comforting Thai green curry shrimp dish in less than 10 minutes! Serve over Jasmine rice or cauliflower rice to make it a meal. If you love Thai food as much as I do, you’ll love this quick and easy dish, perfect for a busy weeknight! If you have red curry paste, try my red curry shrimp instead.
Why This Works
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!!
Ingredients
- Coconut Oil: Serves as the sautéing base, offering a subtle sweetness.
- Scallions: The whites and greens, chopped and used separately, add a mild onion flavor.
- Thai Green Curry Paste: Delivers a vibrant, customizable kick of spice to the dish.
- Garlic Cloves: Minced for their essential, aromatic pungency that’s foundational in cooking.
- Shrimp: Peeled and deveined, they’re the main protein, providing a delicate sweetness.
- Canned Light Coconut Milk: Adds creamy richness with a lighter coconut taste and less fat.
- Thai Fish Sauce: Contributes savory depth typically used in Thai cuisine.
- Fresh Basil: Chopped for a burst of sweet, and slightly minty freshness.
- Salt: Used to enhance and balance the flavors throughout the dish.
(See exact measurements and directions in the recipe card at the bottom of the post.)
How To Make Green Curry Shrimp
You’ll start with a large nonstick skillet or wok, heating some oil on a medium-high flame. Toss in the scallion whites and that zesty green curry paste and give them a good sauté for about a minute. Then, it’s time to add the shrimp and garlic into the mix, sprinkle a little salt to taste, and cook them for around 2-3 minutes. Next up, pour in the coconut milk and fish sauce, stir everything together nicely, and let it simmer for another 2-3 minutes, just until the shrimp is perfectly cooked. Once you take it off the heat, fold in the scallion greens and basil to wrap it all up. The full recipe details are laid out just below for you.
How To Serve
This beauty goes amazingly well over basmati rice or cauliflower rice. Dig in and enjoy!
More Thai Inspired Recipes
- Chicken Satay
- Shrimp Pad Thai
- Thai Chicken Fried Rice
- Thai Chicken and Pineapple Stir Fry
- Thai Basil Chicken
Thai Green Curry Shrimp
Equipment
Ingredients
- 1 tsp coconut 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 teaspoons Thai fish sauce
- 2 tbsp fresh basil, chopped
- salt to taste
Instructions
- In a large nonstick skillet or wok, heat oil on medium-high flame. Add scallion whites and green curry paste; sauté 1 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 or cauliflower rice and enjoy!
