Thai Shrimp Curry and Green Curry Paste

Short and direct Thai shrimp curry recipe in under 20 minutes! Plump shrimp, classic Thai green curry paste, and creamy coconut milk create a steady weeknight dinner. Savor the delightful balance of flavors with zesty lime, cilantro, and fish sauce. Serve this Thai cuisine-inspired dish over fragrant jasmine rice!

Thai cuisine has a special place in the hearts of food lovers, and when it comes to Thai dishes, curry always takes the spotlight. If you’re looking for a short and flavorful Thai curry, don’t miss this delightful shrimp curry recipe made with Thai curry paste.

Say goodbye to lengthy preparation, because we’re all about saving the precious time. By opting for a store-bought green curry paste and pairing it with creamy coconut milk, you’ll be whipping up a fabulous weeknight meal without breaking a sweat.

What stands out

• Short and Direct: Using store-bought Thai green curry paste shaves your cooking time in half, making it steady for busy weeknight dinners. You’ll have a savory meal on the table in just 15-20 minutes.
  • If you’re feeling adventurous, you can make classic Thai green curry paste from scratch, but that’s entirely optional.
• Classic Thai Flavors: Whether you choose the semi-kitchen-made route or go all-in with kitchen-made curry paste, this green curry shrimp recipe captures the true essence of Thai curry. It’s packed with the genuine aroma and taste that define Southeast Asian cuisine.
• Adjustable Spice: You can control the spiciness by using milder green chilies. This means even kids and those with a low tolerance for spicy food can enjoy this dish without a problem.
• Versatile Options: Not a fan of green curry? No worries! You can switch things up by using yellow or red curry paste for a different twist. It’s a direct way to explore new flavors within Thai cuisine.
• Gluten-Free Goodness: If you’re avoiding gluten, this dish has you covered. Thai curry paste is naturally gluten-free, so you can indulge in this meal without any gluten-related concerns.

What goes in

Here are some important notes on the key ingredients for your Thai Shrimp Curry:

• Shrimp: Choose plump, large shrimp with tail attached, whether fresh or frozen. If using frozen shrimp, be sure to thaw them in advance for even cooking.
  • Make sure to peel and devein before using.
• Green Curry Paste: You can use any brand of store-bought green curry paste. The choice is yours!
• Lemongrass: When using lemongrass, peel off the fibrous outer layer, and use only the white and pale green parts for a keeper flavor.
  • Fresh lemongrass is commonly found in Asian markets. If it’s not available, consider using lemongrass paste, which you can usually find at your local grocery store.
• Kaffir Lime Leaves: You can use fresh or dried kaffir lime leaves. Dried leaves are easily available online and work well in your dish.
• Green Beans: Green beans are a fantastic addition to your shrimp curry. They add a delightful crunch and a burst of fresh flavor to your dish.
• For flavor: Coconut milk (use full-fat), fish sauce and sugar
• Garnish: Green chili, cilantro, and lime

Step-by-Step Cooking Instructions

Follow these unfussy steps to create your masterpiece:

Fry Curry Paste: Begin by heating oil in a pot over medium-high heat. Add the green curry paste and let it sizzle away for about 2-3 minutes until it becomes wonderfully fragrant.

Add Flavorful Ingredients: Next, toss in the lemongrass, succulent shrimp, and aromatic kaffir lime leaves. Continue to fry for an additional 2 minutes.

Introduce Creaminess: Pour in the rich coconut milk and toss in the vibrant green beans, along with a touch of sugar. Bring the mixture to a gentle boil over medium heat.

Simmer to Perfection: Reduce the heat to medium and let your curry simmer for 3-4 minutes, or until the green beans reach your desired level of tenderness.

Season with Fish Sauce: Season your curry to taste with fish sauce, adding that savory depth of flavor that’s quintessential to Thai cuisine.

Add the Final Touches: For the steady balance of Thai flavors – salty, sweet, sour, and spicy – toss in the green chilies, fresh cilantro, and squeeze out that zesty lime juice. Thai basil also makes excellent garnishes.

​Serving Suggestions

Thai Shrimp Curry is typically served with steamed jasmine rice, or coconut rice, which complements the creamy and flavorful curry sauce. You can also serve it with noodles or Thai-style rice noodles for a different twist.

Don’t forget to ladle the savory, aromatic curry over your rice to savor every savory bite. Best enjoyed while hot!

Additionally, fresh herbs, such as cilantro and Thai basil, make excellent garnishes. If you like the flavor of this coconut curry, you might also like our Thai red curry chicken and vegetables or Vietnamese chicken curry soup. We hope you give it a try as well.

Recipe Success Tips

1. Choose Quality Shrimp: Opt for raw, succulent shrimp for a keeper results. Bigger shrimp or even prawns, if you can find them, work wonderfully in this dish.
   • In classic Thai cuisine, prawns are often preferred over shrimp.
2. Creamy Coconut Milk: Ensure you use full-fat coconut milk to achieve that luscious creamy consistency in your curry. Low-fat coconut milk make the curry sauce thinner and less flavorful.
   • If you’re using coconut cream, mix it with a bit of chicken stock to reach the desired consistency.
3. Infuse with Lemongrass and Kaffir Lime Leaves: To capture the classic Thai green curry flavor, enhance your dish with lemongrass and kaffir lime leaves.
4. Get Creative with Veggies: Feel free to use whatever vegetables you have on hand. While green beans are a personal favorite in shrimp curry, you can also experiment with other vegetables that tickle your taste buds. This dish is quite adaptable to your vegetable preferences.

• Yield: 4
• Prep: 10 minutes
• Cook: 10 minutes
• Total: 20 minutes

Ingredients

• 1 tbsp cooking oil
• 2 tbsp Thai green curry paste
• 1 lb large shrimp
• 1 lemongrass stalk, minced or 1 tbsp lemongrass paste
• 4 kaffir lime leaves, fresh or dried
• 8 oz (250 ml) coconut milk, full-fat
• 3 1/2 oz (100 g) green beans, trimmed
• 1 tsp palm sugar, or brown sugar
• 1 tsbp fish sauce
• 2 fresh green chilies, chopped
• 1 handful cilantro, chopped
• lime wedges, to serve

Method

1. Begin by heating oil in a pot over medium-high heat. Add the green curry paste and let it sizzle away for about 2-3 minutes until it becomes wonderfully fragrant.
2. Next, toss in the lemongrass, succulent shrimp, and aromatic kaffir lime leaves. Continue to fry for an additional 2 minutes.
3. Pour in the rich coconut milk and toss in the vibrant green beans, along with a touch of sugar. Bring the mixture to a gentle boil over medium heat. Reduce the heat to medium and let your curry simmer for 3-4 minutes, or until the green beans reach your desired level of tenderness.
4. Season your curry to taste with fish sauce, adding that savory depth of flavor that's quintessential to Thai cuisine.
5. For the perfect balance of Thai flavors – salty, sweet, sour, and spicy – toss in the green chilies, fresh cilantro, and squeeze out that zesty lime juice. Thai basil also makes excellent garnishes.

Notes

Feel free to use whatever vegetables you have on hand. While green beans are a personal favorite in shrimp curry, you can also experiment with bell peppers, zucchini, sugar snap peas, chayote, or any other veggies that tickle your taste buds.