This easy Thai green curry shrimp recipe made with canned coconut milk and green curry paste is ready in under 10 minutes!
Green Curry Shrimp
Sweet coconut milk and spicy green curry paste are blended with shrimp and basil to create a comforting Thai green curry shrimp dish in less than 10 minutes! Serve over Jasmine rice or cauliflower rice to make it a meal. If you love Thai food as much as I do, you’ll love this quick and easy dish, perfect for a busy weeknight! If you want to try a noodle dish, try these Green Curry Noodles. If you have red curry paste, try my red curry shrimp instead.
Why This Green Curry Shrimp Recipe Works
I love going our for Thai food! A lot of Thai dishes are hard to make at home if you don’t have access to a good Asian market, but luckily, with the popularity of Thai cuisine, companies like Thai Kitchen have made many of the ingredients available in your local supermarket. Thai green curry paste, coconut milk, and fish sauce create a flavorful sauce that’s delicious served over jasmine rice or cauliflower rice. A few recipe to love this shrimp recipe:
- Quick and Easy: I love this dish because it’s ready in under 30 minutes!
- Dietary Restrictions: It’s gluten- free, Weight Watchers-friendly, paleo, and dairy-free.
If you make this Thai Green Curry Shrimp recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Which is hotter, red or green Thai curry?
Typically, green Thai curry, made from fresh green chilies, is spicier than red, which uses dry red chilies. However, Thai Kitchen’s curry is milder than most. So, if you prefer a spicy dish, add more curry, try another brand, or stir in sriracha, jalapeños, or red pepper flakes.
What You’ll Need For This Shrimp Green Curry
Just a few Thai ingredients create a complex curry-coconut sauce that will have you coming back for seconds. See the recipe card for the exact measurements.
- Coconut Oil enhances the coconut flavor, and I use it to sauté the scallions and curry paste.
- Scallions: You’ll sauté the white parts and garnish with the green parts.
- Thai Green Curry Paste: Thai Kitchen’s paste is widely available, but if you have an Asian supermarket nearby, it’d be worth checking out their curry selection.
- Garlic provides depth to the curry coconut sauce.
- Shrimp: Buy peeled and deveined shrimp to save prep time. You can use fresh or frozen shrimp (just thaw it in the fridge first).
- Salt seasons the shrimp. Taste the sauce before serving it, and add more if needed.
- Light Coconut Milk adds creaminess and balances the curry’s heat.
- Thai Fish Sauce is essential for adding complexity. Don’t skip it!
- Basil: Stir in fresh basil for a peppery, sweet finish.
How To Make Green Curry Shrimp
This green Thai shrimp curry cooks quickly, making it easy to throw together when you’re short on time. The complete instructions are in the recipe card below.
- Scallions and Curry: Heat oil in a large nonstick skillet or wok on a medium-high flame. Toss in the scallion whites and zesty green curry paste and sauté for a minute.
- Shrimp and Garlic: Then, add the shrimp and garlic to the mix, sprinkle a little salt to taste, and cook for 2 to 3 minutes.
- Sauce: Next, pour in the coconut milk and fish sauce, stir everything together, and let it simmer for another 2 to 3 minutes until the shrimp is perfectly cooked.
- Garnish: Fold in the scallion greens and basil after removing the skillet from the heat.
Variations
- Allergic to Shrimp? Substitute diced chicken breasts or thighs. Brown the chicken first and remove it from the wok. Then, add it when you pour in the coconut milk.
- Oil: Substitute vegetable or avocado oil.
- Fish Sauce: Like I said, fish sauce is a must, but if you must replace it, use soy sauce. However, it won’t add the same type of flavor.
- Herbs: Cilantro or Thai basil (if you can find it) would be wonderful.
- Make It Heartier: Add some veggies! Mushrooms, snap peas, bell peppers, and broccoli would all be good.
- Vegetarian Curry: Swap the shrimp with vegetables or tofu and use a vegan fish sauce.
- Citrus: Squeeze fresh lime juice over the curry before serving
- What to do with leftover coconut milk? I have many recipes on my site that use coconut milk, but this Coconut Curry Butternut Squash Soup is one of my favorites.
How to Serve
This healthy shrimp green curry goes amazingly well with basmati rice, cauliflower rice, brown rice, or coconut rice. You could also use flat rice noodles. Dig in and enjoy!
Storage
- Refrigerate the green curry shrimp for 3 days and microwave until warm.
- Freeze the dish for 3 months and thaw in the fridge before reheating.
More Thai Inspired Recipes
- Chicken Satay
- Shrimp Pad Thai
- Thai Chicken Fried Rice
- Thai Chicken and Pineapple Stir Fry
- Thai Basil Chicken
You can see more shrimp recipes here.
Thai Green Curry Shrimp
Equipment
Ingredients
- 1 teaspoon coconut oil
- 4 small scallions, whites and greens separated, chopped
- 1 tablespoon Thai green curry paste, or more to taste
- 2 cloves garlic, minced
- 1 pound shrimp, peeled and deveined (from 1 1/4 lbs unpeeled)
- 6 ounces light canned coconut milk
- 2 teaspoons Thai fish sauce
- 2 tablespoons fresh basil, chopped
- salt to taste
Instructions
- In a large nonstick skillet or wok, heat oil on medium-high flame. Add scallion whites and green curry paste; sauté 1 minute.
- Add shrimp and garlic, season with salt and cook about 2-3 minutes.
- Add coconut milk, fish sauce and mix well; simmer about 2-3 minutes, or until shrimp is cooked through.
- Remove from heat, mix in scallion greens and basil. Serve over basmati rice or cauliflower rice and enjoy!
