Thai Green Curry Shrimp – Thai Caliente Thai Recipes

Green Curry with Shrimp is an easy weeknight dish that’s ready in 20 minutes. Serve with Jasmine rice for a authentic Thai meal.

Thai Curries are one of my favorite weeknight dishes to whip together when I’m craving a fast comforting meal. The secret is to use a high quality curry paste to get those authentic flavors in a quick meal.

Types of Curry Paste

The one I share in this recipe is the Mae Ploy brand, but I also use the Maseri Brand. I get both of these at my local Asian market or on Amazon.

Both the Mae Ploy and Maseri have a higher spice level than the Thai Kitchen Brand. If you have not use these before, start off with 1 tablespoon or even half if you can’t tolerate too much spice.

Add the coconut milk and other ingredients, then taste the curry to see if it needs more flavor or spice. If it does, then add more curry paste. Otherwise if it’s too spicy, you can add more coconut milk to dilute the spice.

Ingredients for Shrimp Curry

The main ingredients for this Green Curry Shrimp are pretty simple, however I also added Thai Basil Leaves and Markrut Lime Leaves. These 2 ingredients are not widely available, however I have both of these in my garden, so I like to use them in curries.

I’ve made this curry without basil and lime leaves, and it still tastes delicious, so just omit if you don’t have them available.

Shrimp– I’m using 1 pound of Jumbo shrimp. You can use a smaller size if you like, I just love the way the large shrimps look in the curry. The shrimp needs to be peeled and deveined.

Zucchini- In Thailand, Green Curry is commonly made with small green eggplants. I personally do not like eggplant, so I’m using diced zucchini instead.

Sliced Bamboo– I love the taste of bamboo in curry, but feel free to add or omit depending on your preference.

Coconut Milk– Personally, I think any curry tastes best with full fat coconut milk. I love the creamy taste and texture.

Feel free to add other vegetables that you like. Broccoli, asparagus, carrots, and spinach all make great additions!

How to Cook The Shrimp

For the best tasting shrimp, we are going to cook the shirmp first, then add it back to the curry at the very end. This ensures the shrimp does not overcook in the curry.

When using a protein like chicken, pork, or beef, it gets cooked in the curry. However with shrimp or Fish Curry, we don’t want to do that.

Instead bring some water to boil in your skillet and gently cook the shrimp for about 30 seconds on each side or until pink. Then remove the shrimp and rinse under cold water to stop the cooking process.

Once the curry is done, add the shrimp back on top and allow it to heat up for a couple minutes.

Serving and Storing the Curry

Always taste the curry before finishing the dish. If it needs more spice and flavor, add more curry paste while it’s still hot.

If it needs salt, add some salt or fish sauce. If it needs sweetness, add sugar or coconut sugar. Customize the curry to your taste preference.

Serve the Green Curry Shrimp immediately with warm Jasmine rice for an Authentic Thai meal. If you need a low carb option, cauliflower rice is a great substitute.

Leftover green curry makes a great meal prep option and can be stored up to 5 days, however with shrimp I recommend keeping it 2-3 days. I’m not a big fan of keeping seafood leftovers too long.

Check out these other Thai Curry Dishes: