Thai Green Curry with Shrimp

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Thai Green Curry with Shrimp is a fragrant and creamy dish that combines tender shrimp with a flavorful green curry sauce, infused with coconut milk, green curry paste, and aromatic Thai herbs. This recipe brings the authentic tastes of Thailand to your table, perfect for a delicious and satisfying meal. Here’s how to make Thai Green Curry with Shrimp at home.


For the Green Curry Paste (Alternatively, use store-bought):

  • 2-3 green Thai chilies, chopped (adjust according to spice preference)
  • 2 cloves garlic, minced
  • 1 shallot, chopped
  • 1 stalk lemongrass, tough outer layers removed, thinly sliced
  • 1-inch piece of galangal or ginger, peeled and chopped
  • 1 tablespoon chopped cilantro stems
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh kaffir lime leaves (or substitute zest of 1 lime)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon shrimp paste (optional)
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • 2 tablespoons coconut milk (from the can, save the rest for the curry)

For the Thai Green Curry:

  • 1 tablespoon vegetable oil
  • 1 can (14 ounces / 400ml) coconut milk
  • 1 cup chicken broth or vegetable broth
  • 2 tablespoons Thai green curry paste (adjust to taste)
  • 1 tablespoon brown sugar (or palm sugar)
  • 1 red bell pepper, thinly sliced
  • 1 cup sliced bamboo shoots (optional)
  • 1 pound (450g) medium shrimp, peeled and deveined
  • Salt, to taste
  • Fresh Thai basil leaves, for garnish (optional)
  • Cooked jasmine rice, for serving


1. Prepare the Green Curry Paste:

  1. In a blender or food processor, combine green Thai chilies, garlic, shallot, lemongrass, galangal or ginger, cilantro stems, basil leaves, kaffir lime leaves or lime zest, ground coriander, ground cumin, shrimp paste (if using), fish sauce, lime juice, and 2 tablespoons of coconut milk.
  2. Blend or process until a smooth paste forms. Add more coconut milk if needed to achieve a smooth consistency. Set aside.

2. Cook the Thai Green Curry:

  1. Heat vegetable oil in a large skillet or wok over medium heat. Add 2 tablespoons of the prepared green curry paste (or store-bought green curry paste) and stir-fry for 1-2 minutes until fragrant.
  2. Pour in the coconut milk and chicken or vegetable broth. Stir to combine and bring to a simmer.
  3. Add brown sugar (or palm sugar), sliced red bell pepper, and bamboo shoots (if using). Simmer for about 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
  4. Add peeled and deveined shrimp to the curry sauce. Cook for 3-5 minutes, or until shrimp are pink and cooked through. Avoid overcooking the shrimp.
  5. Taste the curry and adjust seasoning with salt if needed.

3. Serve:

  1. Remove Thai Green Curry with Shrimp from heat.
  2. Serve hot, garnished with fresh Thai basil leaves if desired, alongside cooked jasmine rice.
  3. Enjoy the aromatic and flavorful Thai Green Curry with Shrimp!

4. Optional Serving Suggestions:

  • Serve with additional lime wedges on the side for squeezing over the curry.
  • Garnish with sliced red chili peppers or cilantro leaves for extra color and flavor.

5. Tips:

  • Adjust the amount of green curry paste according to your preferred level of spiciness and intensity of flavor.
  • For a thicker curry sauce, simmer uncovered for a few extra minutes until desired consistency is reached.
  • Use fresh shrimp for the best texture and flavor. Alternatively, you can use other protein options such as chicken, tofu, or vegetables.


Thai Green Curry with Shrimp is a delightful and aromatic dish that brings the vibrant flavors of Thailand to your dining table. With creamy coconut milk, fragrant green curry paste, and tender shrimp, this recipe offers a perfect balance of spicy, savory, and sweet flavors. Enjoy Thai Green Curry with Shrimp with jasmine rice for a satisfying and authentic Thai dining experience at home.

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Written by Robert Zelesky

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