I haven’t made this for anyone who didn’t love it! I call it Thai-inspired because it’s my take on a dish I had at an authentic Thai restaurant, where I had one of the best meals of my life. They obviously put more time and love into making their curry from scratch, but I wanted to recreate as much of that amazing flavour as I could in a fraction of the time. I think this version comes pretty close!
Creamy coconut milk, fragrant green curry paste, juicy shrimp, and colourful vegetables come together in this easy Thai-inspired curry. Served over jasmine rice and finished with fresh cilantro and a squeeze of lime, it’s a weeknight dinner that brings plenty of colour and flavour to the table. Delish!
In a nutshell
Cook the rice → fry the green curry paste → stir in coconut milk and seasonings → simmer the broccoli, shrimp, and colourful veggies → serve over rice with cilantro and lime.
Easy Thai Green Curry Shrimp
Course: DinnerCuisine: Thai8
servings15
minutes25
minutes40
minutesKeep the screen of your device on
Ingredients
2 cups jasmine rice
400 g peeled shrimp, thawed
1 head broccoli, cut into bite-sized florets
1 small red bell pepper, thinly sliced
100 g sugar snap peas, stringless (optional)
2 tbsp vegetable oil or olive oil
4 tbsp Thai green curry paste
2 cans (400 mL each) full-fat coconut milk
1 cup warm water
6 kaffir lime leaves
1 tbsp brown sugar
1 tbsp fish sauce
Salt, to taste
Fresh cilantro, for garnish
Lime wedges, for serving
Directions
- Cook the rice. Prepare the jasmine rice according to the package instructions and set aside.
- Heat the curry paste. Heat the oil in a large, deep skillet or medium-sized pot over medium heat. Add the green curry paste and cook for 1–2 minutes, stirring frequently, until fragrant.
- Make the coconut curry sauce. Add the coconut milk, warm water, kaffir lime leaves, brown sugar, fish sauce, and a pinch of salt. For extra flavour and to avoid wasting any coconut milk, rinse each can with ½ cup warm water and add it to the pot. Stir well and increase the heat to medium-high.
- Add the broccoli. Once the sauce begins to bubble gently, add the broccoli florets and cook for 1 minute.
- Add the shrimp and remaining vegetables. Stir in the shrimp, red bell pepper, and sugar snap peas, if using. Simmer for 4–5 minutes, or until the shrimp are pink and cooked through and the vegetables are tender-crisp. Avoid overcooking the shrimp.
- Serve. Spoon the jasmine rice into bowls and ladle the green curry, shrimp, and vegetables over the top. Finish with fresh cilantro and a lime wedge to squeeze over everything just before eating.
Notes
- I use two cans because we love this sauce and the leftovers (if any!) are even better given the extra overnight time for the spices to blend and develop.
- Four tablespoons of curry paste gives you a good curry flavour with a small kick, but different brands vary in spice level. Start with less if your paste is particularly hot or if you prefer milder.
- Kaffir lime leaves: If you use whole leaves, remove them before serving, or let everyone pick them out as they eat. If you can’t find these then add a little lime rind and juice at the end of cooking.
- Thai basil is more traditional in Thai cooking, but I find it hard to track down. Italian basil works just fine, too, but personally, I prefer the fresh, fragrant flavour of cilantro in this curry.
