This Thai Green Curry Shrimp recipe is a flavorful, aromatic dish that combines the spicy heat of green curry paste with the sweetness of shrimp and the richness of coconut milk. It’s a vibrant, comforting dish that’s easy to prepare and perfect for weeknights or dinner parties. With a perfect balance of heat, sweetness, and freshness from the herbs, this curry is sure to be a crowd-pleaser.
Why You’ll Love Thai Green Curry Shrimp
- Quick and Easy: Ready in about 20 minutes, making it perfect for a busy weeknight meal.
- Flavorful: The combination of green curry paste, coconut milk, and fresh ingredients creates a rich, fragrant dish.
- Customizable: You can adjust the spice level, add extra veggies, or switch the shrimp with another protein like chicken or tofu.
- Healthy: Packed with protein, healthy fats, and vegetables, it’s a nutritious meal on its own.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons green curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon brown sugar
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 zucchini, sliced into half-moons
- 1/2 cup fresh basil leaves (Thai basil is best, but regular basil works)
- 1 tablespoon fresh lime juice (optional)
- Cooked jasmine rice, for serving
How To Make Thai Green Curry Shrimp
- Prepare the Shrimp and Veggies:
- If not done already, peel and devein the shrimp. Slice the onion, bell pepper, and zucchini.
- If not done already, peel and devein the shrimp. Slice the onion, bell pepper, and zucchini.
- Cook the Vegetables:
- In a large skillet or wok, heat the vegetable oil over medium heat. Add the sliced onion, bell pepper, and zucchini. Cook for about 4-5 minutes, stirring occasionally, until the vegetables start to soften.
- In a large skillet or wok, heat the vegetable oil over medium heat. Add the sliced onion, bell pepper, and zucchini. Cook for about 4-5 minutes, stirring occasionally, until the vegetables start to soften.
- Make the Curry Sauce:
- Add the green curry paste to the pan with the vegetables. Stir it into the veggies and cook for 1-2 minutes until fragrant.
- Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine and bring to a simmer. Let it cook for 5 minutes, allowing the sauce to thicken slightly.
- Add the green curry paste to the pan with the vegetables. Stir it into the veggies and cook for 1-2 minutes until fragrant.
- Add the Shrimp:
- Add the shrimp to the skillet and cook for about 3-4 minutes, or until the shrimp are pink and cooked through.
- Add the shrimp to the skillet and cook for about 3-4 minutes, or until the shrimp are pink and cooked through.
- Finish the Dish:
- Remove from heat and stir in the fresh basil leaves and lime juice for added freshness.
- Remove from heat and stir in the fresh basil leaves and lime juice for added freshness.
- Serve:
- Serve the Thai green curry shrimp over a bed of jasmine rice, garnished with extra basil or lime wedges.
Pro Tips
- Adjust the Spice Level: If you prefer a milder curry, use less green curry paste or opt for a milder brand. For more heat, add a sliced fresh chili or more curry paste.
- Add Extra Veggies: You can add vegetables like baby corn, mushrooms, or snap peas for more texture and flavor.
- Make it Creamier: For a creamier curry, use full-fat coconut milk or add a splash of cream.
How To Serve
- Serve the curry over steamed jasmine rice, which soaks up the flavorful sauce.
- For a lighter option, you can serve it with cauliflower rice or in lettuce wraps for a low-carb alternative.
- Pair with a simple cucumber salad or pickled vegetables to balance the richness of the curry.
Nutritional Information (Per Serving)
- Calories: 280
- Protein: 25g
- Carbs: 14g (if serving with rice)
- Fat: 18g
Storage and Reheating Tips
- Storage: Store leftover curry in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat the curry on the stove over low heat, adding a bit of water or coconut milk to loosen the sauce.
- Freezing: Freezing the shrimp curry isn’t ideal as the shrimp may become rubbery. However, you can freeze the curry sauce (without the shrimp) for up to 2 months and add fresh shrimp when reheating.
Conclusion
This Thai Green Curry Shrimp is a simple yet rich and flavorful dish that brings a taste of Thailand to your kitchen. The combination of green curry, coconut milk, and shrimp makes it both comforting and exciting. Enjoy it with a side of rice and fresh basil, and treat yourself to a deliciously fragrant meal!
FAQ Section
- Can I use frozen shrimp?
Yes, frozen shrimp works perfectly. Just be sure to thaw them before cooking.
- Can I make this curry without shrimp?
Absolutely! You can substitute shrimp with chicken, tofu, or even tempeh for a different protein.
- Can I make this curry spicier?
Yes! Add extra green curry paste or sliced fresh chili to ramp up the heat.
Hi, I’m Emma Collins, a 24-year-old mom of two daughters and a little boy who keeps life full of energy. Cooking is my passion and my way of bringing my family together. Whether I’m experimenting with new recipes or perfecting old favorites, I love making meals that are simple, delicious, and full of love. As a busy mom, I’ve learned how to keep things quick and easy without sacrificing flavor. I’m excited to share my recipes and tips with you, hoping they inspire you to create memorable moments in your own kitchen with your loved ones.
