Green Curry Shrimp

This super easy Thai green curry shrimp recipe features perfectly pink, tender shrimp, simmered in a creamy, coconut-based broth. This coconut curry is seasoned with flavor-packed Thai green curry paste, lemongrass, ginger, lime juice, and soy sauce that pairs beautifully with brown rice. Plus, this recipe can be on your table in under 30 minutes.

Ingredients

• Coconut milk – acts as the creamy, coconuty base for the irresistible green curry sauce. We recommend canned full fat coconut milk for extra creaminess or you can even add in a few extra dollops of coconut cream. Light coconut milk works well, but it won’t be as thick. We prefer Thai Kitchen coconut milk.
• Shrimp – Pink and lightly simmered to tender perfection.
• Green curry paste – a zesty and flavor-packed addition that makes the green curry sauce sing. We like the Thai Kitchen Green Curry Paste, which is a paste made from lemongrass, green chili peppers, garlic, shallot, lime peel, and spices, including galangal (a citrusy cousin to ginger).
• Lemongrass – adds vibrant, unique umami to this curry.
• Lime juice – a splash of lime juice goes a long way to brighten up this dish.
• Ginger – for a hint of pepperiness.
• Vegetable broth – low sodium vegetable broth to keeps the salt levels down while adding more depth to the broth.
• Soy Sauce – for a touch of saltiness
• Brown rice – the perfect fluffy base for this curry. This recipe adds a touch of coconut oil to amplify the coconut flavor (plus it crisps up well in a frying pan if you want a “fried rice” base). We also love mixing it up with miso brown rice or cilantro brown rice.
• Coconut oil – to add an extra kick of sweet coconut flavor.
• Sugar snap peas and carrots – give a light crunch and some extra nutrients.
• Seasonings – not many spices are needed in this curry, thanks to the potency of the green curry paste, lemongrass, ginger, and lime juice that make up the broth. Just a hint of salt and pepper, garlic, and Thai basil topper.

How to Make Coconut Green Curry Shrimp

Coconut Brown Rice

Add brown rice and broth to a pressure cooker. Cook on high pressure for 22 minutes. Allow to naturally vent for 5 minutes, then switch the vent valve open to remove any excess steam. Add coconut oil, black pepper, and sea salt and stir to incorporate. Cover with foil and set aside until the shrimp is ready.

Green Curry Shrimp

While the brown rice cooks, start on the shrimp curry. Remove the outer stalk from the lemongrass and slice into pieces. Add the lemongrass, garlic, ginger, lime juice, green curry paste, and water to a food processor or blender. Blend on high for 1 minute, or until garlic, ginger, and lemongrass are broken down into small pieces (this sauce does not need to be completely smooth).

Heat 1 tablespoon of oil over medium heat. Add the green curry sauce to the pan and cook for 2 minutes. Add the coconut milk and broth to the pan and bring to a boil, then reduce to a simmer. Simmer the sauce for 5 minutes.

Combine the soy sauce and cornstarch in a small bowl and whisk together. Whisk the cornstarch mixture into the curry sauce. Simmer another 5 minutes, or until the sauce thickens.

Add the snap peas and carrots to the sauce. Cook 5 to 6 minutes, or until peas become tender. Add the shrimp to the pan and cook 3 to 4 minutes, or until pink and warmed and tails curl into a C shape. Remove from heat. Stir in basil. Divide rice among bowls and top with a generous amount of shrimp curry. Enjoy!

How to Store

We recommend storing leftover rice and curry in separate airtight dishes. Store the rice for up to 5 days and the shrimp curry for up to 4 days in an airtight container in the refrigerator. We do not recommend freezing the curry or rice.

To reheat curry, add a little bit of olive oil to a medium frying pan and warm on medium-high heat. Add the curry and rice to the pan with a little bit of broth or water and heat until warmed throughout.

Recipe Variations

• Protein – we love shrimp in this recipe, but feel free to sub in tofu, chicken, or chickpeas to change things up. Just note that you will have to cook the chicken and tofu separately and then add to the curry just before serving. Chickpeas can be added at the same time as the veggies to ensure that they are tender.
• Veggies – mix it up by adding other veggies, like bok choy, asparagus, bell peppers, peas, cauliflower, broccoli, or mushrooms.
• Grains/Carbs – coconut brown rice is a favorite base for this green curry, but we also love to make Instant pot quinoa (5 minutes once pressurized), Instant pot white rice (5 min in instant pot), farro, or couscous too. Or try roasted sweet potatoes or russet potatoes.
• Curry – we love green curry because it is more mild, but sub in yellow or red curry paste to spice things up (literally!).

Frequently Asked Questions (FAQs)

Try out our other saucy dinner recipes

• Coconut chickpea green curry
• Honey garlic shrimp bowls
• Pumpkin miso ramen
• Shrimp chimichurri
• Miso brown butter gnocchi