Thai Green Curry With Shrimp Recipe
A fragrant, creamy green curry packed with tender shrimp and vibrant vegetables for a taste of Thailand at home.
Imagine the wafting aroma of lemongrass and kaffir lime leaves, mingling with the sweet perfume of coconut milk as it bubbles gently. This Thai Green Curry With Shrimp is a culinary escape — a steaming bowl of warmth and spice, ready to transport you to a bustling Bangkok night market. The delightful crunch of fresh vegetables and the succulent tenderness of shrimp make each bite a joy to behold.
Thai green curry is a cherished staple in my home, not only for its exquisite taste but for its story. Originating from central Thailand, this curry showcases the region's love for bold, aromatic flavors. My first taste was at a small family gathering, where the dish's vibrant green hue captivated me even before the first spoonful. Since then, it has been a dish of nostalgia and comfort.
What sets this recipe apart is the careful balance of flavors — the subtle dance between spicy, sweet, and savory. By gently frying the curry paste first, we unlock its full potential, letting each spice bloom to its fullest. A dash of fish sauce here, a pinch of sugar there, and suddenly, the coconut milk embraces the shrimp, ensuring they’re perfectly cooked every time. Ideal for a weeknight dinner or a weekend feast, this dish is guaranteed to impress without stress.
Step-by-Step
- 01Step 1 / 6
Heat the vegetable oil in a large saucepan over medium heat.
Add the green curry paste, stirring continuously for 1-2 minutes until fragrant.
- 02Step 2 / 6
Slowly pour in the coconut milk, stirring well to combine with the paste.
Bring the mixture to a gentle simmer.
- 03Step 3 / 6
Add the shrimp to the pan, simmering for about 3-4 minutes until they turn pink and opaque.
- 04Step 4 / 6
Stir in the snow peas and red bell pepper slices.
Cook for another 3-4 minutes until the vegetables are tender-crisp.
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- 05Step 5 / 6
Mix in the fish sauce, sugar, and lime juice.
Taste and adjust seasoning if needed.
- 06Step 6 / 6
Remove from heat and stir in the Thai basil leaves.
Serve hot over jasmine rice, garnish with additional basil if desired.
Chef Tips
- •For the freshest taste, use shrimp bought the same day or from a trusted fishmonger.
- •Adjust the heat by adding more or less green curry paste depending on your preference.
- •If Thai basil is unavailable, regular basil can be used for a slightly different flavor.
- •Coconut cream can be substituted for a richer, creamier curry.
- •To thicken the curry, simmer longer without a lid to allow some liquid to evaporate.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prepare the curry base ahead, but add shrimp just before serving to avoid overcooking.
What can I substitute?+
Chicken or tofu can be used instead of shrimp, and any vegetables you enjoy can replace those listed.
How do I store leftovers?+
Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.
