Thai Green Curry with Shrimp
Thai green curry with shrimp is creamy, fragrant and a little spicy, with tender shrimp and crisp vegetables in a coconut sauce. It tastes like a takeaway favorite but comes together in about 30 minutes.
- 30 minTotal time
- 4Servings
- 480kcal / serving
- 28 gProtein
Store-bought green curry paste does the heavy lifting. Frying it briefly in coconut cream is the trick that gives the sauce deep flavor.
The science: why this works
- Frying the paste in coconut cream wakes up the spices and herbs and makes the sauce taste rounder.
- Fish sauce adds salty, savory depth that salt alone cannot give.
- A little brown sugar balances the heat and the salt with sweetness.
- Adding the vegetables first and the shrimp last keeps both properly cooked.
- Basil and lime added off the heat keep their bright aroma.
Blooming curry paste in fat
Many flavor compounds in chilies, lemongrass and herbs dissolve in fat but not water. Frying the paste in coconut cream releases them into the oil and fills the sauce with aroma. This is why the oil separating is a good sign.
Learn: Bloom spices in hot oil →Balancing four tastes
Thai cooking balances salty (fish sauce), sweet (sugar), sour (lime) and spicy (chili). Each one softens the others, so the curry tastes full rather than flat or harsh. Adjust each at the end to your liking.
Learn: Balancing salt, sweet, sour →Why coconut milk does not curdle
Coconut milk is an emulsion of fat and water. It stays smooth at a gentle simmer, but a hard boil can break it and separate into greasy pools. Keep the heat low and the sauce stays creamy.
Learn: How emulsions work →Thai Green Curry with Shrimp
30 min · 4 servings · Thai · Main course
Ingredients
Makes 4 servings
- 1 tbspneutral oil
- 3 tbspThai green curry paste
- 1 canfull-fat coconut milk (400 ml)
- 120 mlchicken or vegetable broth
- 1 tbspfish sauce
- 2 tspbrown sugar
- 500 glarge shrimp, peeled and deveined
- 1red bell pepper, sliced
- 240 mlgreen beans, trimmed and halved
- 1zucchini, sliced
- 1 handfulThai basil or basil leaves
- 1lime, juiced
- 480 mlcooked jasmine rice, to serve
Method
Tips for the best result
- Shake the can of coconut milk well, or scoop the thick cream from the top for frying.
- Different brands of paste vary in heat, so start with 2 tablespoons if you are unsure.
- Add the shrimp last because they only need 3 to 4 minutes.
Mistakes to avoid
- Boiling the curry hard can split the coconut milk, so keep it at a gentle simmer.
- Adding the shrimp too early makes them rubbery, so add them in the last few minutes.
- Using light coconut milk gives a thin sauce, so use full-fat for the best body.
Variations and swaps
- Use chicken thighs in place of the shrimp, simmering 10 to 12 minutes until 165°F (74°C).
- Add bamboo shoots and Thai eggplant for a more traditional version.
- Make it vegan with tofu and vegetable broth, and use soy sauce in place of the fish sauce.
- Swap fish sauce for soy sauce and a squeeze of lime to make it vegetarian.
- Swap jasmine rice for rice noodles.
- Swap green curry paste for red curry paste for a deeper, sweeter heat.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat gently on the stove over low heat to 165°F (74°C), adding a splash of water if the sauce thickens.
Thai Green Curry with Shrimp: questions
Is Thai green curry spicy?
Yes, it is usually medium to hot, depending on the paste. Start with less paste if you are sensitive. You can add more later, and coconut milk and rice help tame the heat.
What is in Thai green curry paste?
It is a blend of green chilies, lemongrass, galangal, garlic, shallots, makrut lime zest and herbs such as cilantro. Many brands add shrimp paste, so check the label if you avoid shellfish or animal products.
How long do you cook shrimp in curry?
Large shrimp take only 3 to 4 minutes in a gentle simmer. They are done when pink, curled and opaque. Cooking longer makes them rubbery.
Can I make green curry without fish sauce?
Yes. Use soy sauce or tamari with a squeeze of lime juice. The flavor is a bit different but still savory and balanced.
What can I serve with green curry?
Jasmine rice is the classic. Rice noodles, cauliflower rice or steamed vegetables also work well. A wedge of lime on the side adds freshness.
