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Thai Green Shrimp Curry

I love Thai food and I'm a sucker for a delicious Curry, especially if its quick and easy to prepare. If you're anything like me, you'll definitely enjoy this yummy Thai Shrimp Curry in a creamy and delectable Green Curry Sauce. You can easily skip making your own Green Curry paste by using a quality store bought replacement but I would urge you to make your own batch and simply store it in an air tight container in the refrigerator for next time. It can also be frozen in an ice cube tray for easy portioning.

Now, lets get to it!


1 tablespoon vegetable oil

1 cup onions thinly sliced

1/4 cup chopped scallions

2 garlic cloves, minced

2 1/2 tablespoons Thai green curry paste (see below note)

1 (14-ounce) can coconut milk

1/4 cup water

2 tablespoons fish sauce

1 1/2 lbs large shrimp peeled and deveined (thawed and drained if using frozen shrimp)

1/4 cup chopped fresh cilantro

1/4 cup basil

1 zucchini sliced

1 red bell pepper sliced

1 green bell pepper sliced

1/2 lb eggplant

Salt to taste (1/2 tsp)

Method: In a medium sauce pan, sauté the onions until soft, about 2 minutes. Add veggies and cook for another 3 minutes. Add the scallions, garlic and green curry paste. Cook on medium for a few minutes more. Add the coconut milk, water, fish sauce and brown sugar, and bring to a gentle boil. Now add the shrimp and cook until they are pink and just cooked through (about 2 minutes) Stir in the chopped cilantro and basil. Serve with a fragrant steamed rice like jasmine.

For the Green Curry Paste:

1/2 tsp ground coriander

1 tsp ground cumin

2-3 Thai Chilies

1 medium green bell pepper diced

6 cloves of garlic peeled

1/2 cup lemongrass hearts cut

2 inches of Thai Ginger (Galangal) sliced or 1 inch fresh local ginger

1/2 cut diced scallions

1 tsp ground turmeric

2 medium limes zested and juiced

2 tbsp water

1/4 cup vegetable oil

1/2 tsp salt

(Subscribe veggies for whatever you have on hand like bok choy, carrots, bamboo shoots, etc)

Place all ingredients in a food processor and pulse until a thick paste forms. Store in a sealed container in the refrigerator. Use within 4-8 weeks.


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