Thai Green Curry with Shrimp
A vibrant and aromatic curry that's surprisingly easy to make at home. Juicy shrimp and crisp-tender vegetables swim in a creamy, spicy-sweet coconut milk broth. Better than takeout and ready in under 30 minutes!
For 4 servings
8 steps. 15 minutes total.
- 1
Prepare the coconut milk
- a.Without shaking the can, open it and scoop out the thick cream from the top into a bowl. Set aside the remaining thin coconut water in the can.
- 2
Heat the coconut oil in a large skillet or wok over medium heat
- a.Add the thick coconut cream you scooped out and cook, stirring, for 2-3 minutes until it bubbles and the oil starts to separate. This is called 'cracking' the coconut milk and is key to a fragrant curry.
- 3
Add the green curry paste and stir-fry for 1-2 minutes until it's very aromatic
- a.Continuously stir to prevent it from burning.
- 4
Step 4
- a.Slowly pour in the reserved thin coconut water from the can, stirring to combine with the paste. Add the fish sauce, palm sugar, and torn kaffir lime leaves. Bring to a gentle simmer and cook for 5 minutes to let the flavors meld.
- 5
Add the sliced red bell pepper and zucchini
- a.Continue to simmer for 4-5 minutes, until the vegetables are crisp-tender. Avoid overcooking them; they should still have a slight bite.
- 6
Step 6
- a.Add the shrimp to the curry and cook for 2-3 minutes, stirring gently, just until they turn pink and opaque. Do not overcook, as they will become tough.
- 7
Remove the skillet from the heat
- a.Stir in the fresh lime juice and Thai basil leaves. The residual heat will wilt the basil perfectly.
- 8
Taste and adjust the seasoning if needed
- a.It may need more fish sauce for saltiness, lime juice for acidity, or a pinch more sugar for sweetness. Remove the kaffir lime leaves. Serve immediately over steamed jasmine rice, garnished with sliced red chili if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, 'crack' the coconut milk by frying the thick cream at the top of the can until the oil separates before adding the curry paste.
- 2Don't boil the curry vigorously, especially after adding all the coconut milk, as it can cause the sauce to split.
- 3The spice level of green curry paste varies by brand. Start with the recommended amount and you can add more at the end if you prefer more heat.
- 4Cook the shrimp just until they turn pink. They will continue to cook in the residual heat, and overcooking makes them tough.
- 5If you can't find Thai basil, you can use regular sweet basil, but the flavor will be less peppery and anise-like.
- 6For a thicker curry, simmer it for a few minutes longer before adding the shrimp. For a thinner curry, add a splash of water or chicken broth.
Adapt it for your goals.
Protein Swap
Replace the shrimp with 1 lb of thinly sliced chicken breast, boneless chicken thighs, or firm tofu. Adjust cooking time accordingly.
Vegetable Add insVegetable Add-ins
Incorporate other vegetables like bamboo shoots, baby corn, snow peas, or Thai eggplant. Add them along with the bell pepper.
Vegan VersionVegan Version
Use firm tofu instead of shrimp, and replace the fish sauce with an equal amount of soy sauce or a vegan fish sauce alternative.
Richer CurryRicher Curry
For an even creamier and richer curry, use a can of coconut cream instead of coconut milk.
Why this is on our healthy list.
Metabolism Boosting
The capsaicin found in the green chilies of the curry paste can provide a temporary boost to your metabolism.
Rich in Lean Protein
Shrimp is an excellent source of high-quality, lean protein, which is essential for muscle building, repair, and overall body function.
Source of Healthy Fats
Coconut milk contains medium-chain triglycerides (MCTs), a type of fat that is more easily converted into energy by the body.
Packed with Antioxidants
The herbs and spices in authentic green curry paste, such as galangal, lemongrass, and kaffir lime, are loaded with antioxidants that help fight free radicals.
Frequently asked questions
This recipe contains approximately 510 calories per serving, not including the rice. The final count can vary based on the specific brands of coconut milk and curry paste used.