Print

Green Curry Shrimp with Coconut Milk

A vibrant bowl of Green Curry Shrimp with Coconut Milk, featuring large shrimp and broccoli florets, garnished with fresh basil.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this simple recipe to make a flavorful Thai green curry with shrimp and rich coconut milk. This dish is quick enough for a weeknight meal.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 pound raw shrimp, peeled and deveined
  • 4 tablespoons Thai green curry paste (adjust to your spice preference)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup chicken or vegetable broth
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1/2 cup bamboo shoots, drained
  • 1/4 cup fresh basil leaves (Thai basil preferred)
  • 1 lime, cut into wedges for serving

Instructions

  1. Heat the coconut oil in a large skillet or wok over medium-high heat.
  2. Add the shrimp and cook for 1 to 2 minutes per side until pink. Remove the shrimp from the skillet and set aside.
  3. Reduce the heat to medium. Add the green curry paste to the skillet and cook for 1 minute, stirring constantly until fragrant.
  4. Pour in the full-fat coconut milk and broth. Stir well to combine with the paste. Bring the mixture to a gentle simmer.
  5. Stir in the fish sauce and brown sugar. Taste the sauce and adjust seasoning if needed.
  6. Add the sliced red bell pepper and broccoli florets. Simmer for 3 to 5 minutes until the vegetables are tender-crisp.
  7. Return the cooked shrimp to the skillet. Add the bamboo shoots and cook for 1 minute until the shrimp are heated through. Do not overcook the shrimp.
  8. Stir in the fresh basil leaves just before serving.
  9. Serve immediately over steamed jasmine rice or noodles.

Notes

  • For a thicker sauce, simmer the curry base (coconut milk and broth) uncovered for a few extra minutes before adding the shrimp. You can also use only the thick cream from the top of the coconut milk can for a richer base.
  • If you cannot find Thai basil, use regular sweet basil.
  • Serve this curry with steamed jasmine rice or rice noodles.

Nutrition

Find it online: https://spoonfulsnap.com/green-curry-shrimp-with-coconut-milk/