Creamy Coconut Thai Green Curry Shrimp and Grits

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This creamy coconut Thai green curry shrimp and grits is made with juicy succulent shrimp and a spicy Thai green curry and vegetables, all served over creamy, homemade grits for an awesome Asian twist on the classic shrimp and grits!

Succulent shrimp.

Creamy, spicy Thai green curry.

Homemade creamy grits.

What do you get when you put all this together? The best thing ever guys.

BEST DISH EVER!

I can’t even express my love for the amazing flavors in this dish. If you’ve ever had shrimp and grits, this is shrimp and grits on steroids. Serious steroids.

If you want to make it even better, top it with an egg. That’s right, a gooey, dripping poached or fried egg.

That’ll really take it home.

Besides the amazing flavor, the best part about this dish is it’s super easy and takes only about 20 minutes to put together. Talk about an amazing weeknight meal…or an extravagant brunch dish!

**If you like grits, check out these delicious recipes for Cheesy Sausage Grits and Roast Quail with Andouille Sausage Cream Sauce served over grits**

The Ingredients

Let’s have a chat about the green curry paste. Homemade curry paste is absolutely the best way to go. It has the best flavor, is pretty easy to make, and lasts for quite some time. These are a couple awesome recipes for green curry paste:

– Green Curry Paste by Bon Appetit
– Thai Green Curry Recipe from Eating Thai Food

That said, I understand that not everyone has the time or patience/desire to make their own. I have used this Maesri Thai Green Curry Paste several times and find it to be a great substitute.

Is Thai Green Curry the Hottest Curry?

Typically, yes. The chilies used to make Thai green curry paste are usually hotter than those used for red and yellow, but also has a slightly sweeter taste.

You should be able to find most, if not all, of the ingredients at your local grocery store. However, you can also order them on Amazon and have it delivered straight to your door using the below links (Amazon affiliate links – I earn a small commission to help pay for the pain and suffering of cooking and eating all this delicious food):

• Green curry paste
• Fish sauce
• Coconut sugar
• Coconut milk
• Grits
• Chicken broth

How to Make this Amazing Thai Green Curry

I will reiterate – it takes less than 30 minutes guys!! There is no reason not to make this simple shrimp and grits recipes.

I recommend getting your grits going first, as they take 20 minutes to cook. Bring the chicken stock and coconut milk to a boil and add add grits. Reduce the heat, put a lid on, and cook for 20 minutes.  **Note – check the grits every 5 minutes or so and add more chicken stock if needed. Once the 20 minutes is up, remove from heat and stir in the butter. Your Thai shrimp curry should be good and ready by then!

What is the Ratio of Liquid to Grits?

The ratio should always be about 4:1. Whether you’re using water, milk, broth, etc. the ratio should always be about 4:1 liquid to stone ground grits.

**See step by step photos below**

Once your grits are cooking, heat the coconut oil in a large skillet over medium heat and add the garlic. Saute for 1-2 minutes, or until it just starts to brown.

Add the sliced red peppers and the white parts of the green onions and cook for 2 minutes, until the vegetables start to soften.

Add the shrimp and cook for 1-2 minutes until it starts to turn pink. Add the fish sauce, curry paste, coconut sugar and coconut milk and bring to as simmer for about 5 minutes.

*To thicken the sauce to a desired consistency, add 1 tbsp. of cornstarch to 3 tbsp. water in a small bowl and mix well to make a cornstarch slurry. Add the slurry, just a little at a time while stirring until the desired consistency has been reached. I typically use the whole amount because I enjoy a thicker curry.

Add the basil leaves and salt to taste. Remove from heat and serve over grits.

And guys, if you’re really feeling the love, top this creamy shrimp and grits with a poached or fried egg.

What is the Best Way to Poach an Egg?

Heat water in a saucepan to boiling, then turn down to a simmer. Crack an egg in a small cup to make it easier to slide into the water. Ease the egg into the water and cook for 3-4 minutes. Remove with a slotted spoon. *Place 1 tsp. of vinegar in the water to help eliminate the whites from billowing.

Guys, if you like flavor, you will love these other super awesome flavor packed recipes:

Thai Satay Chicken Wings
Vietnamese Crispy Pork Noodle Bowls
Gochujang Marinated Flat Iron Steak
Thai Grilled Cornish Game Hens
Jamaican Jerk Grilled Eggplant Skewers
Shrimp Bibimbap Bowl
Korean Beef Bulgolgi Pizza
Instant Pot Vietnamese Pho
Instant Pot Cream & Spicy Braised Oxtails

Did you make this Thai green curry shrimp and grits? Leave me a comment below and let me know how it turned out!

Coconut Thai Green Curry Shrimp & Grits

Creamy coconut Thai green curry shrimp and grits made with juicy succulent shrimp and a spicy Thai green curry and vegetables, all served over creamy, homemade grits.

4.92 from 23 votes

Print Rate

Course: Main Course

Cuisine: Thai

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 489kcal

Author: Danielle Wolter

Ingredients

• 1 lbs. shrimp, peeled and deveined
• 4 oz. green curry paste (about 4 tbsp.)
• 1 red pepper, sliced
• 1 tbsp. fish sauce
• 2 tbsp. coconut sugar
• 2 garlic cloves, minced
• 1 can coconut milk
• 3 tbsp. green onions (whites parts, coarsely chopped)
• 10 fresh basil leaves, torn in pieces
• 1 tbsp. coconut oil
• Salt, to taste
• 1 tbsp. cornstarch (optional)

Grits:

• 3/4 cup grits
• 2 1/2 cups chicken stock
• 1/2 cup coconut milk
• 2 tbsp. butter

Instructions

Curry:

• Heat the coconut oil in a skillet over medium heat. Add the garlic and saute for 1 minute. Add the sliced red peppers and green onion and cook for 2 minutes, until the vegetables just start to soften.
• Add the shrimp and cook for 1-2 minutes until they start to turn pink. Add the fish sauce, curry paste, coconut sugar and coconut milk and bring to a simmer. Simmer for about 5 minutes.
• To thicken the sauce to a desired consistency, add 1 tbsp. of cornstarch to 3 tbsp. water in a small bowl and mix well to make a cornstarch slurry. Add the slurry, just a little at a time while stirring until the desired consistency has been reached. I typically use the whole amount because I enjoy a thicker curry.
• Add the basil leaves and salt to taste. Remove from heat and serve over grits (below).
• OPTIONAL: Top with a poached or fried egg for a great brunch dish!

Grits:

• Add the chicken stock and coconut milk to a medium sauce pan and bring to a boil. Add the grits, reduce the heat to low, cover and cook for 20 minutes. Stir periodically to make sure grits do not burn. Add additional chicken stock during cooking if necessary.
• Once done cooking, stir in butter and serve immediately.

Nutrition

Calories: 489kcal | Carbohydrates: 33g | Protein: 22g | Fat: 30g | Saturated Fat: 23g | Cholesterol: 204mg | Sodium: 984mg | Potassium: 478mg | Fiber: 3g | Sugar: 9g | Vitamin A: 77.4% | Vitamin C: 41.2% | Calcium: 16% | Iron: 24.5%

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