Forktionary

Shrimp With Green Curry Recipe

Escape to Thailand with this vibrant Shrimp with Green Curry recipe! Surprisingly mild yet bursting with flavor, our green curry paste delivers an unforgettable depth you won't find anywhere else. Chef Brian Patterson's secret? Perfectly balanced spices and a touch of sweetness. This recipe is incredibly versatile – easily swap shrimp for chicken or beef! Get ready for a taste sensation in just 30 minutes.

Prep Time 20 mins
Cook Time 30 mins
Calories 487.8 kcal
Protein 42g
Rating 5.0 (2 Reviews)
Shrimp With Green Curry 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Shrimp With Green Curry

  • Quantity for green curry paste not specified in provided text.
  • Quantity for green curry paste not specified in provided text.
  • Quantity for green curry paste not specified in provided text.
  • Quantity for green curry paste not specified in provided text.
  • Quantity for green curry paste not specified in provided text.
  • Quantity for green curry paste not specified in provided text.
  • Quantity for green curry paste not specified in provided text.
  • Quantity for green curry paste not specified in provided text.
  • Quantity for green curry paste not specified in provided text.
  • Quantity for green curry paste not specified in provided text.
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 pound peeled and deveined shrimp
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 cup sliced bamboo shoots
  • 1/2 cup coconut cream
  • 3-4 kaffir lime leaves
  • 1/2 cup fresh basil leaves
  • a few slivers red chili (optional, for garnish)
  • 2-4 tablespoons green curry paste
  • 1/2 cup sliced bell peppers (optional)
  • 1/2 cup snow peas (optional)
  • 1/2 cup cooked crabmeat (optional)
  • 1 cup sliced mushrooms (optional)
  • Steamed rice (for serving)

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How to Make Shrimp With Green Curry

  1. **Make the Green Curry Paste:** Combine all paste ingredients in a blender or food processor until completely smooth. (See ingredient list for paste recipe).
  2. **Simmer the Curry Base:** Pour 1 (13.5 oz) can of full-fat coconut milk into a large saucepan. Add 2-4 tablespoons of green curry paste (adjust to your spice preference). Stir well and bring to a gentle simmer over medium heat.
  3. **Season and Thicken:** Add 2 tablespoons of fish sauce and 1 tablespoon of brown sugar. Stir, and continue simmering for 5 minutes, allowing the flavors to meld.
  4. **Add Vegetables:** Gently stir in 1 cup of sliced bamboo shoots and your choice of vegetables (e.g., 1/2 cup sliced bell peppers, 1/2 cup snow peas). If using, add 1/2 cup of cooked crabmeat or 1 cup of sliced mushrooms now.
  5. **Cook the Shrimp:** Add 1 pound of peeled and deveined shrimp. Simmer for 3-5 minutes, or until the shrimp is pink and cooked through.
  6. **Finish and Garnish:** Stir in 1/2 cup of coconut cream, 3-4 kaffir lime leaves, and 1/2 cup of fresh basil leaves. Adjust seasoning with more fish sauce or sugar as needed.
  7. **Serve:** Ladle the curry into bowls and garnish with a few slivers of red chili for an extra kick (optional). Serve immediately with steamed rice.

Nutrition Information (Approximate per serving)

Sodium

87 g

Sugar

102g

Fat

136g

Carbs

11g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Soups Stews Seafood Asian Thai Shrimp Dietary Shellfish