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Thai Green Curry Coconut Shrimp with Basil

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Sweet coconut milk and spicy green curry paste are blended with shrimp and basil to create a comforting Thai curry dish in less than 10 minutes! Serve over Jasmine rice or cauliflower rice to make it a meal.

Sweet coconut milk and spicy green curry paste are blended with shrimp and basil to create a comforting Thai curry 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! 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

4.60 from 5 votes
Sweet coconut milk and spicy green curry paste are blended with shrimp and basil to create a comforting Thai curry dish in less than 10 minutes! Serve over Jasmine rice or cauliflower rice to make it a meal.
Course: Dinner
Cuisine: Chinese, Japanese
Sweet coconut milk and spicy green curry paste are blended with shrimp and basil to create a comforting Thai curry dish in less than 10 minutes! Serve over Jasmine rice or cauliflower rice to make it a meal.
Total: 10 minutes
Yield: 4 servings
Serving Size: 1 /4th of recipe


  • 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 tsp Thai fish sauce
  • 2 tbsp fresh basil, chopped
  • salt to taste


  • 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 or caulirice and enjoy!

Last Step:

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Serving: 1 /4th of recipe, Calories: 170 kcal, Carbohydrates: 4 g, Protein: 24 g, Fat: 5.5 g, Saturated Fat: 3.5 g, Cholesterol: 172.5 mg, Sodium: 468.5 mg, Fiber: 0.5 g, Sugar: 0.5 g


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88 comments on “Thai Green Curry Coconut Shrimp with Basil”

  1. Piggybacking off of what Eugenia said, I’m also a big fan of your recipes but am appalled that you’d label the cuisine for this recipe as “Chinese, Japanese” when the recipe literally has the word “Thai” in the name.

  2. This is soooo good!  With the prep (peeling shrimp and chopping) it takes a bit longer than 10 mins to cook so I start by putting jasmine rice in my pressure cooker and then make the shrimp w green curry sauce – amazeballs! 

  3. Recommendations for brand of fish sauce that doesn’t taste overly fishy, and for brand of curry paste? Thank you!!

  4. Hi Gina:

    I’m a huge fun of your recipes and make them all of the time. However, all of your Asian recipes say “Chinese, Japanese” in regards to Cuisine. I don’t see Thai Green Curry as falling into either of those categories. I noticed this as well on a lot of your other Asian recipes. Could you please rectify?

  5. Avatar photo
    Christopher Fuentes

    Hi Gina, I’m trying to fuse the Thai green curry flavors here with the method you use for your Chicken Curry with Coconut Milk. I’d like to use chicken and my Instant Pot, but hoping to create this Thai version instead of the more Indian-style flavors the Chicken Curry recipe has. If you have the time to recreate this one for the instant pot using chicken, I’d be interested to see how you do it! Thanks!

  6. This is delicious! I substituted chicken for the shrimp and also added mushrooms, spinach, broccoli and peppers!

  7. I noticed the protein value says 0 here, this must not be correct. Could we update the nutritional values? Thanks so much!

  8. Delicious and easy. I add a little extra curry paste and extra basil and I do use Thai basil. I love this.

  9. Missing something. All I get is garlic and green onion. Could use some sweetness or some extra spice (heat). Not sure if i’ll make it again. 

  10. Pingback: Thai Green Curry Coconut Shrimp with Basil | BonafIDcatch

  11. Excellent and so quick and easy with so few ingredients too. Loved the sauce that was created. I had red Thai chili paste so used that. Had some sweet potatoes and served the shrimp over those instead of rice this time and it was wonderful. Another one for my favorite file. ( they all seem to go there!) Thank you!

  12. This version is very very mild, if you like it medium how much curry paste would you suggest? I added veggies and noticed it soaked up a lot of the curry, should I have added more coconut milk? Otherwise so yummy!!

  13. I’ve been making this recipe for years and LOVE it – I like to add a chopped green bell pepper for some extra veggies. So quick and easy. Well I made it for my mom for the first time last night and she is OBSESSED. She gave me a renewed appreciation for the awesome flavors in this dish and how quickly it comes together on a crazy weeknight.

  14. I have made this again and again: thank you Gina for sharing! I didn't change anything to your recipe, it is perfect as it is.
    Sandra (from Rome, Italy)

  15. I have to say, this was the best dinner I've made in a long time! The only thing I did differently was add steamed broccoli to it. So delicious. Thanks for sharing this recipe!

  16. Gina, this was absolutely delicious! I made it for a lunch with a few friends and they loved it too! I don't have a thai restaurant near me, so this really hits the spot!

  17. Wow!! Thai green curry is one of my favourite meals, but I've never been able to pull it off myself. This recipe was amazing. I also love how fast this meal is! I doubled the recipe so that I could use the whole can of coconut milk. I only used 1 tbsp of green curry paste as I was a bit hesitant about the heat (my husband and kids are not fans of spicy), but will increase it a bit next time. I did add sliced red and orange peppers at the same time as the shrimp and garlic, they were cooked perfectly. I also added a big squeeze of lime juice which made a good difference. And my second helping (teehee!) was a lot more flavourful then my first, the flavours had time to meld. I'm sure it would be amazing the next day, but I won't find out tomorrow as there isn't a drop left.

  18. I 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!!!

  19. Absolutely delicious!!!! Had this over Jasmine rice and it was amazingly good 🙂 My mother raved about it! Instant fave! Thanks for sharing!

  20. Have you ever tried this with shura take noodles instead of rice? I think I'll try this tomorrow

  21. Just made this for dinner…it was DELICIOUS!! Definitely saving this one! Thanks so much for sharing =)

  22. I'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!

  23. I made this for dinner tonight! SOOOO GOOOD! I did substitute the shrimp with chicken (the boyfriend is allergic to shrimp).

    Thank you for another great and tasty recipe!

  24. I 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.

  25. Your 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!

  26. This 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.

  27. Excited 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??

  28. I 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 ?

  29. I'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?

  30. This 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.

  31. "Yum Yum Pig's Bum" That's what my step son said when he ate this. Thanks Gina! Another winner for our table.

  32. I 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. 🙂

  33. Such 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!

  34. Thai Basil would be more authentic than Italian Basil. anyone know where you can find some? My grocery does not carry it.

  35. I was wondering if curry paste and curry powder are interchangeable. Thanks for your help! This recipe looks delicious!

  36. 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!

  37. Hi 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?

    Thanks again!

  38. This was outstanding!! I added a squeeze of lime juice at very end. Hard to believe something that tastes so rich is actually light! Yay!

  39. I 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!

  40. This 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!

  41. I 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!!

  42. The 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!

  43. Hi 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 =)

  44. 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…)

  45. I just made this for my lunch and I had mistakenly picked up the red curry instead of green and it was so yummy.

    Now 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.

  46. Soooo simple and so tasty!!

    We 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!

  47. I 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)!!!!

    So 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!

  48. Just 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.

  49. When 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.
    You can also freeze any extra coconut milk for later use! 🙂

  50. My 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

  51. Avatar photo
    Gina @ Skinnytaste

    Coconut Curry Butternut Squash Soup on my site is phenomenal and a great way to use up the extra coconut milk!

  52. I'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.

    1. Thai basil tastes a lot like mint- substitute with caution. My husband despises mint, and has picked out the Thai basil flavor mistaking it for mint. 

  53. Avatar photo
    Gina @ Skinnytaste

    Fish 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.

    And 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.

  54. Fish 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).

    Gina: 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?

  55. 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 🙂
    Can't wait to make this one!

  56. Gina!

    I 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!!

  57. Hi Gina –

    This looks delicious! Only question I have is if I substitute chicken for shrimp, does it still need the fish sauce?

  58. Avatar photo
    Gina @ Skinnytaste

    Sure, I actually have a red curry shrimp on here, I should have linked but yes.

    If 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.

    1. actually, YES you would use fish sauce… fish sauce is used to add the salty flavor to Thai dishes. it is a frequently used ingredient in many Thai dishes like beef and basil