# 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.

Store-bought green curry paste does the heavy lifting. Frying it briefly in coconut cream is the trick that gives the sauce deep flavor.

- Total time: 30 min (prep 15 min, cook 15 min)
- Serves: 4
- Per serving (estimated): 480 kcal, 28 g protein
- Cuisine: Thai. Category: Main course. Diet: gluten-free, dairy-free, high-protein.

## Ingredients

- 1 tbsp neutral oil
- 3 tbsp Thai green curry paste
- 1 can full-fat coconut milk (400 ml)
- 1/2 cup chicken or vegetable broth
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 500 g large shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and halved
- 1 zucchini, sliced
- 1 handful Thai basil or basil leaves
- 1 lime, juiced
- 2 cups cooked jasmine rice, to serve

## Method

1. Heat the oil in a large deep skillet or wok over medium heat. Scoop the thick cream from the top of the coconut can into the pan.
2. Add the curry paste and fry 2 minutes, stirring, until the oil separates and the paste smells fragrant.
3. Pour in the rest of the coconut milk and the broth. Add the fish sauce and sugar and bring to a gentle simmer.
4. Add the green beans and pepper. Simmer 4 minutes, until just tender-crisp.
5. Add the zucchini and shrimp. Simmer 3 to 4 minutes, until the shrimp are pink, curled and reach 145°F (63°C).
6. Remove from the heat. Stir in the basil and lime juice, and taste for salt, sweet and sour.
7. Serve over jasmine rice in warm bowls.

## Why it 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.

## The science

- **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.
- **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.
- **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.

## Tips

- 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.

## Storage

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.

## FAQ

**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.

---
Source: https://cookingscientist.com/recipes/thai-green-curry-shrimp (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846