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This easy Thai Shrimp Curry is made with juicy succulent shrimp, fresh vegetables and a fresh and spicy Thai green curry sauce. It’s quick, easy and packed full of flavor!
Succulent shrimp. Creamy, spicy Thai green curry. Fresh, crunchy vegetables.
What do you get when you put all this together? The best thing ever guys.
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!
You’ll definitely want to serve this curry with rice to cool the heat a bit. I am in love with this Coconut Rice, but you can also just make steamed jasmine rice.
Having a flavor packed Thai style dinner on the table in under 30 minutes is definitely a crowd pleaser for all involved. This curry is just packed with all the yummy, spicy flavors of Thailand.
**you could also make this with panang curry paste!
The Ingredients
Homemade green curry paste will yield the best results for this recipe. However, you can also buy green curry paste if you want to make this recipe super quick and easy.
I prefer to use the 21/25 sized shrimp, but you can use smaller or larger shrimp. Good quality shrimp will also yield better results.
Full fat coconut milk is a must to get the rich and creamy consistency of the curry. The creaminess of the coconut milk helps to cool the spiciness of the green curry paste.
Fish sauce is another vital ingredients. Don’t worry, it doesn’t taste fishy, it just gives the dish a deep, savory pungent flavor. The best brand is Red Boat 40 fish sauce and is what I always use as the flavor is exceptional and it is all natural. However, you can substitute another brand if you need to. Many store carry it now in the Asian section of the grocery store.
The full list of ingredients and quantities can be found in the recipe card at the bottom of the post.
Don’t forget to check out the Thai shrimp curry web story!
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.
Step By Step Instructions
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 curry paste and fry, while stirring constantly, for about 30 seconds.
Add the fish sauce, coconut sugar and coconut milk and bring to a simmer for 5 minutes.
Add the shrimp, turn off the heat and cover. Let it sit for 10 minutes, until the shrimp has turned pink and is cooked through. Poaching the shrimp like this helps it to stay juicy.
Once the shrimp is cooked, stir in the basil leaves and add any additional salt to taste. Squeeze a touch of fresh lime juice over the top for an extra fresh burst of flavor.
Serve with steamed Coconut Jasmine Rice or the Thai Sticky Rice from this recipe. Serving it with rice helps to counteract the heat from the curry.
Expert Tips
- If the curry is too thin, add 1 tablespoon of cornstarch to 1 tablespoon of 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.
- You can also fry your shrimp in a separate pan while your curry cooks and stir it in in the end. Fry just until the shrimp turns pink. This will save you about 10 minutes if you’re in a hurry (though I prefer poaching them for the best results).
- Full fat coconut milk or coconut cream is a must to ensure the curry doesn’t come out watery.
- You can also use red curry paste or yellow curry paste in this recipes if you prefer.
- Add other vegetables such as green beans, cauliflower, chunks of cooked sweet potato, onions, or broccoli. You can really use any vegetable you’d like!
This curry is incredible the first day, but honestly, it’s even better the next day. You could even make it in advance, and serve the whole dish leftover for the best flavor! Just store it in a covered container for up to 3 days in the fridge.
I don’t really recommend freezing it as the coconut milk and shrimp don’t freeze well.
Did you make this Thai green curry shrimp and grits? Leave me a comment below and let me know how it turned out!
This recipe was originally published in July 2018. It has been updated for content and photos.
keywords: thai green curry-9900 (87), green curry shrimp-880 (82), thai shrimp curry-2400 (83),
Easy Thai Shrimp Curry
Ingredients
- 1 pound shrimp peeled and deveined
- 1 tablespoon coconut oil
- 2 garlic cloves minced
- 1 red pepper sliced
- 3 tablespoons green onions (whites parts, coarsely chopped)
- 4 ounces green curry paste
- 1 tablespoon fish sauce
- 2 tablespoons coconut sugar
- 1-15 ounce can coconut milk
- 10 fresh basil leaves torn in pieces
- salt to taste
- 1 lime optional for garnish
Instructions
- 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 curry paste and fry, while stirring constantly, for about 30 seconds.
- Add the fish sauce, coconut sugar and coconut milk and bring to a simmer for 5 minutes.
- Add the shrimp, turn off the heat and cover. Let it sit for 10 minutes, until the shrimp has turned pink and is cooked through.
- Once the shrimp is cooked, stir in the basil leaves and add any additional salt to taste. Squeeze a touch of fresh lime juice over the top for an extra fresh burst of flavor.
Expert Tips:
- If the curry is too thin, add 1 tablespoon of cornstarch to 1 tablespoon of 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.
- You can also fry your shrimp in a separate pan while your curry cooks and stir it in in the end. Fry just until the shrimp turns pink. This will save you about 10 minutes if you're in a hurry (though I prefer poaching them for the best results).
- Full fat coconut milk or coconut cream is a must to ensure the curry doesn't come out watery.
- You can also use red curry paste or yellow curry paste in this recipes if you prefer.
- Add other vegetables such as green beans, cauliflower, chunks of cooked sweet potato, onions, or broccoli. You can really use any vegetable you'd like!
Nutrition
