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close up of bowl of thai green curry with spoon

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.
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





  • 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!


  • 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.


Calories: 489kcal | Carbohydrates: 33g | Protein: 22g | Fat: 30g | Saturated Fat: 23g | Cholesterol: 204mg | Sodium: 984mg | Potassium: 478mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3870IU | Vitamin C: 34mg | Calcium: 160mg | Iron: 4.4mg