A vibrant and spicy Thai-inspired dish featuring tender shrimp simmered in a rich coconut milk broth infused with flavorful green curry paste. It’s an incredibly fast recipe, perfect for a weeknight meal.
Quick Green Curry Shrimp
A vibrant and spicy Thai-inspired dish featuring tender shrimp simmered in a rich coconut milk broth infused with flavorful green curry paste. It's an incredibly fast recipe, perfect for a weeknight meal.
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon green curry paste adjust to taste
- 1 can (13.5 oz) full-fat coconut milk
- 0.5 cup chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar or brown sugar
- 1 pound shrimp peeled and deveined
- 0.5 cup bamboo shoots sliced
- 0.25 cup fresh basil leaves plus more for garnish
- 1 lime juice of half for serving
- 2 cups cooked jasmine rice for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the green curry paste and cook for 1 minute, stirring constantly, until fragrant.
- Pour in the coconut milk and broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer, then add the fish sauce and palm sugar. Stir until the sugar dissolves.
- Add the shrimp and bamboo shoots to the simmering curry. Cook for 3-5 minutes, or until the shrimp are pink and cooked through, stirring occasionally. Be careful not to overcook the shrimp.
- Stir in the fresh basil leaves just before removing from heat. Taste and adjust seasoning as needed, adding more fish sauce or sugar if desired.
- Squeeze fresh lime juice over the curry just before serving. Serve immediately over hot jasmine rice, garnished with extra basil leaves.
Notes
Serve this green curry shrimp over fluffy jasmine rice to soak up all the delicious sauce. For extra veggies, consider adding bell peppers, green beans, or bamboo shoots. Adjust the amount of green curry paste to control the spice level. You can substitute shrimp with chicken or tofu for a different protein.
