Thai Green Curry Shrimp

Named for the vivid hue of pounded green chilies and herbs, Thai green curry brings fragrant heat to the table. This quick shrimp version simmers plump seafood in coconut milk with Thai basil for a silky, aromatic dinner.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 380 cal
• 36g protein
• 14g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1.5 lb, peeled and deveined large shrimp
• 3 tbsp green curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup chicken or seafood broth
• 1 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 2 tbsp lime juice
• 1, sliced red bell pepper
• 1 medium, sliced into half-moons zucchini
• 1 (8 oz) can, drained bamboo shoots
• 1 cup packed Thai basil leaves
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tbsp neutral oil
• 1/2 tsp kosher salt
• for serving, cooked jasmine rice
• 4 lime wedges

Instructions

1. 1Pat the shrimp dry and season lightly with salt; set aside.
2. 2Heat neutral oil in a large deep skillet or wok over medium heat until shimmering.
3. 3Add the minced garlic and grated ginger; stir-fry until fragrant, about 30 seconds.
4. 4Add the green curry paste and cook, stirring constantly, until it darkens slightly and becomes aromatic, 1 to 2 minutes.
5. 5Pour in the coconut milk and broth, scraping the bottom of the pan, then bring to a gentle simmer.
6. 6Stir in the fish sauce and sugar until dissolved.
7. 7Add the sliced bell pepper, zucchini, and bamboo shoots; simmer until the vegetables are tender-crisp, 4 to 5 minutes.
8. 8Nestle the shrimp into the simmering curry in a single layer and cook until they turn pink and opaque, flipping once, 2 to 3 minutes total.
9. 9Remove the pan from heat and stir in the lime juice and most of the Thai basil leaves until just wilted.
10. 10Taste and adjust with more fish sauce or lime if needed.
11. 11Serve the curry over jasmine rice, topped with remaining basil and lime wedges on the side.