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!!

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.
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4.50 from 4 votes
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Thai Green Curry Coconut Shrimp with Basil

170 Cals 24 Protein 4 Carbs 5.5 Fats
Total Time: 10 mins
Yield: 4 servings
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.

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 tsp 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 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!

Nutrition

Serving: 1/4th of recipe, Calories: 170kcal, Carbohydrates: 4g, Protein: 24g, Fat: 5.5g, Saturated Fat: 3.5g, Cholesterol: 172.5mg, Sodium: 468.5mg, Fiber: 0.5g, Sugar: 0.5g
WW Points Plus: 4
Keywords: Gluten Free, Keto Recipes, low carb, Paleo, Under 30 Minutes, Whole 30 Recipes

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87 comments

  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. Is this spicy? 

  3. 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! 

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

  5. 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?

  6. 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!

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

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

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

  10. 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. 

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

  12. 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!

  13. 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!!

  14. One of my favorite dishes from this site!! And we have made lots of great meals from here!

  15. 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.

  16. 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)

  17. 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!