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. What level of heat is your green curry?

  2. 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!

  3. 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.

  4. 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!!!

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

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

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

  8. 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!

  9. I just made this dish for lunch! It was super quick and really, really tasty! Thank you!!!!

  10. 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!

  11. 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.

  12. 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!

  13. 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.

  14. 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??

  15. 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 ?

  16. 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?

  17. 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.

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

  19. 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. 🙂

  20. 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!