This easy Thai green curry shrimp recipe, made with canned coconut milk and green curry paste, comes together in under 10 minutes for a flavorful weeknight dinner.
Green Curry Shrimp
Sweet coconut milk, spicy green curry paste, tender shrimp, and fresh basil combine for a comforting Thai-style curry you can make in minutes. Serve over jasmine rice, brown rice, coconut rice, or cauliflower rice for a complete meal. This dish is quick, low in carbs, and easy to adapt to dietary needs—perfect for busy evenings.
Why This Green Curry Shrimp Recipe Works
Thai green curry traditionally relies on a few bold ingredients to build deep flavor. Canned coconut milk adds creaminess and sweet balance; green curry paste provides aromatics and heat; and fish sauce brings savory umami. Using quality store-bought paste and coconut milk gives you a restaurant-style result with minimal effort and common supermarket ingredients.
- Fast: From prep to plate in under 15 minutes.
- Simple ingredients: A handful of pantry staples create a complex, satisfying sauce.
- Diet-friendly: Easily made gluten-free, dairy-free, or paleo-friendly depending on substitutions.
Which is hotter, red or green Thai curry?
Green curry is often hotter because it typically uses fresh green chilies, while red curry uses dried red chilies. Brands vary widely—some store-bought green curry pastes are milder. If you like more heat, add extra curry paste, sliced chilies, red pepper flakes, or a dash of sriracha to taste.
What You’ll Need For This Shrimp Green Curry
Just a few Thai ingredients create a layered curry sauce. Exact measurements are provided in the recipe card below.
- Coconut oil: For sautéing and a subtle coconut flavor.
- Scallions: Use the white part for cooking and the greens to garnish.
- Thai green curry paste: Use your preferred brand; adjust to taste.
- Garlic: Adds depth to the sauce.
- Shrimp: Peeled and deveined shrimp cook quickly; fresh or thawed frozen both work.
- Light coconut milk: Keeps the sauce creamy without excess richness.
- Thai fish sauce: Provides savory complexity—substitute soy sauce if needed, though flavor will differ.
- Fresh basil: Stir in at the end for a bright, peppery finish.
- Salt: Adjust at the end to taste.
How To Make Green Curry Shrimp
This green curry shrimp cooks very quickly—it’s an ideal last-minute dinner. Follow these simple steps for the best results.
- Sauté aromatics: Heat oil in a large nonstick skillet or wok over medium-high heat. Add the white parts of the scallions and the green curry paste. Cook, stirring, for about 1 minute to release the paste’s aroma.
- Add shrimp and garlic: Stir in the shrimp and minced garlic, season lightly with salt, and cook for 2–3 minutes until the shrimp begin to turn pink.
- Create the sauce: Pour in the coconut milk and add the fish sauce. Stir and simmer 2–3 minutes more until the shrimp are cooked through and the sauce is heated.
- Finish and serve: Remove from heat and fold in the scallion greens and chopped basil. Serve immediately over jasmine rice, brown rice, coconut rice, or cauliflower rice.
Variations
- No shrimp: Swap in diced chicken or tofu. If using chicken, brown it first and add it back when you pour in the coconut milk so it finishes cooking in the sauce.
- Oil substitute: Use vegetable or avocado oil if you prefer.
- Fish sauce swap: Use soy sauce or a vegan fish sauce alternative for a vegetarian version, though the flavor will change slightly.
- Herbs: Fresh cilantro or Thai basil both make excellent finishes.
- Make it heartier: Add vegetables such as snap peas, bell peppers, broccoli, or mushrooms for volume and texture.
- Bright finish: A squeeze of fresh lime juice before serving lifts the flavors.
How to Serve
Serve this green curry shrimp over your favorite grain or low-carb option. Jasmine rice or coconut rice are traditional and pair beautifully with the curry’s sweet, spicy, and savory notes. For a lighter option, serve on cauliflower rice or alongside steamed vegetables. Flat rice noodles can also work if you prefer a noodle bowl.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through.
- Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating; note that coconut milk texture may change slightly after freezing.
Simple Recipe Card
Yield: 4 servings • Prep: 5 mins • Cook: 7 mins • Total: 12 mins
Ingredients
- 1 teaspoon coconut oil
- 4 small scallions, whites and greens separated, chopped
- 1 tablespoon Thai green curry paste (or more to taste)
- 2 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- 6 ounces light canned coconut milk
- 2 teaspoons Thai fish sauce (or soy sauce)
- 2 tablespoons fresh basil, chopped
- Salt to taste
Instructions
- Heat coconut oil in a large nonstick skillet or wok over medium-high heat. Add scallion whites and green curry paste; sauté 1 minute.
- Add shrimp and garlic, season with salt, and cook 2–3 minutes.
- Pour in coconut milk and fish sauce; stir and simmer 2–3 minutes until shrimp are cooked through.
- Remove from heat, stir in scallion greens and basil. Serve over rice or cauliflower rice and enjoy.
Nutrition (per serving)
Calories: 170 • Protein: 24 g • Carbohydrates: 4 g • Fat: 5.5 g • Saturated Fat: 3.5 g • Cholesterol: 172.5 mg • Sodium: 468.5 mg • Fiber: 0.5 g • Sugar: 0.5 g
More Thai-Inspired Ideas
- Chicken satay with spicy peanut sauce
- Shrimp Pad Thai (lighter version)
- Thai chicken fried rice
- Thai chicken and pineapple stir-fry
- Thai basil chicken