Easy Thai Shrimp Curry with Green Curry Paste

Top view of Thai green shrimp curry bowl with rice.

Easy Thai Shrimp Curry with Green Curry Paste

Quick and easy Thai shrimp curry recipe in under 20 minutes! Plump shrimp, authentic Thai green curry paste, creamy coconut milk and green beans create a perfect weeknight dinner. Serve this Thai cuisine-inspired dish over fragrant jasmine rice!

Course Dinner, Main Course

Cuisine Southeast Asian

Diet Gluten Free, Halal, Hindu, Low Lactose

Keyword easy, green curry, green curry paste, shrimp curry, thai shrimp curry

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 250

Author Holly Ford

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

Instructions

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.
Next, toss in the lemongrass, succulent shrimp, and aromatic kaffir lime leaves. Continue to fry for an additional 2 minutes.
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.
Season your curry to taste with fish sauce, adding that savory depth of flavor that's quintessential to Thai cuisine.
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.

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