This shrimp green curry is an easy and fragrant dinner, ready in no time! It features crunchy veggies, shrimp and a creamy spicy(ish) green sauce!
This Shrimp Green Curry is:
- Quick dinner, ready in less than 30 minutes
- Gluten-free
- Fragrant and packed with flavours
- A comforting meal
Ingredient List
- Shrimp: use raw shrimp shells removed.
- Green curry paste: it’s the base of the curry. You can swap for red curry paste or yellow curry paste as well.
- Coconut milk: choose full fat!
- Veggies: a mix of red pepper and zucchini.
- Fish sauce: for its umami flavour.
- Lime juice: to add acidity and freshness.
- Serve it with: rice and fresh coriander or basil!
What’s Green Curry Paste and Where to Buy it?
Green curry paste is traditionally made from a combination of green chilies, garlic, ginger, shallots, lemongrass and fresh herbs. It gives a spicy taste to the curry.
You can easily find green curry paste at the grocery store in the asian section. I recommend to buy Thai Kitchen Green Curry paste for this recipe. If you use another brand or you decide to make your own paste, you’ll probably need to adapt the quantities.
Can I swap Shrimp for Tofu or Chicken?
- Tofu: use extra-firm tofu and cut into cubes. Sauté tofu cubes with oil on medium heat for 3 minutes per side before preparing the sauce. Simply add cooked tofu cubes at the same time as the veggies.
- Chicken: Chicken cubes will take more time to cook. Cook it for about 7-8 minutes instead before adding the veggies. Make sure the chicken is cooked.
Conservation
Keep it in an airtight container in the fridge for up to 4 days. It’s even better the next day! I don’t recommend freezing it.
Shrimp Green Curry with Coconut Milk
4
servings10
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minutesThis shrimp green curry is an easy and fragrant dinner, ready in no time! It features crunchy veggies, shrimp and a creamy spicy(ish) green sauce!
Ingredients
1 tbsp of neutral oil (such as coconut oil, avocado oil or vegetable oil)
1 medium yellow onion cut into cubes
2 garlic cloves, minced
2 tsp of grated fresh ginger
3 tbsp of green curry paste – Thaï Kitchen*
1 can of full fat coconut milk (400ml)
½ cup of water or vegetable broth
2 tbsp of fish sauce
Zest and juice of 1 lime
350g to 400g of raw shrimp, shells removed
1 red pepper sliced (1/4 inch width)
1 medium zucchini cut into sticks (1/4 inch width)
- Serve it with: jasmine rice and fresh coriander or basil
Instructions
- Cook the rice according to package instructions.
- In a big pan or pot, sauté the onion with oil on medium heat for 5 minutes. Add garlic, ginger and green curry paste. Stir for 2 minutes.
- Add coconut milk, water/vegetable broth, fish sauce and the zest and juice of lime. Increase heat and add the shrimp. Cook for 2 minutes. Add pepper and zucchini and cook for 1-2 minutes more. Add salt to your preference. Add more water/vegetable broth if needed. Make sure the shrimp are cooked through.
- Serve on top of rice and garnish with fresh coriander or basil.
Notes
- You can easily find green curry paste at the grocery store in the asian section. I recommend buying Thai Kitchen Green Curry paste for this recipe. If you use another brand or you decide to make your own paste, you’ll probably need to adapt the quantities. You can also choose red curry paste or yellow curry paste if you prefer.
