Green Curry Shrimp (Thai Shrimp Curry)
Green Curry Shrimp is a vibrant, flavor-packed dish that brings the taste of Thailand to your table in minutes. Succulent shrimp are simmered in a creamy, aromatic green curry sauce bursting with coconut milk, lime, and fragrant herbs. Paired with steamed rice or noodles, this dish is the perfect balance of spice and sweetness.
Servings: 4 servings
Calories: 1031kcal
Equipment
Ingredients
Green Curry Paste
- ¾ teaspoon coriander
- 2 teaspoon cumin
- ¼ teaspoon black pepper
- 1 tablespoon turmeric
- ¾ teaspoon kosher salt
- 4 serrano peppers stem off
- 2 green bell peppers stem off, rough chop
- 3 green onions white & green parts
- 1 tablespoon ginger paste
- 1½ teaspoon lemongrass paste
- 8 cloves garlic peeled
- ½ cup basil leaves fresh
- ½ cup cilantro fresh
- ¼ cup lime juice fresh
- 2 tablespoon lemon juice fresh
- 2 tablespoon brown sugar
- 3 tablespoon olive oil
Sauce, Shrimp & Rice
- 27 oz coconut milk
- 1 teaspoon fish sauce
- 1 kaffir lime leaf
- 2 japanese eggplant sliced ¼ inch thick
- 20 oz shrimp size 16-20, peeled & deveined, tail on
- 2 cup jasmine rice cooked
Garnish (optional)
- 4 lime wedges
- ½ cup basil leaves
- red or green spicy chiles sliced thin
Instructions
- Blend all green curry paste ingredients in a blender until a paste is formed
- Heat a small drizzle of oil in a medium pot over medium heat. Add green curry paste and cook for 5 minutes, stirring frequently
- Mix in coconut milk, fish sauce and kaffir lime leaf. Bring to a simmer and continue cooking an additional 10 minutes
- Add shrimp and eggplant, cook about 4 minutes until shrimp is fully cooked and eggplant has softened
- While sauce is cooking, prepare 1 cup jasmine rice according to package instructions
- Serve shrimp green curry over rice and topped with lime wedge, basil leaves and chile peppers if desired
Notes
The green curry paste and/or sauce can be prepared up to 5 days in advance and stored in the fridge in an airtight container.
Blend the paste well, you don't want chunks in the sauce.
Be careful not to overcook shrimp or it will become rubbery.
If you can't find lime leaves, either omit or omit and add zest of 1 lime.
Nutrition
Calories: 1031kcal | Carbohydrates: 103g | Protein: 42g | Fat: 54g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 228mg | Sodium: 767mg | Potassium: 1483mg | Fiber: 7g | Sugar: 13g | Vitamin A: 876IU | Vitamin C: 73mg | Calcium: 225mg | Iron: 10mg
