Seafood
Thai Green Curry with Shrimp
An aromatic and spicy Thai curry made with coconut milk, fresh green chilies, and sweet shrimp, balanced with kaffir lime and basil.
Watch it madeHome Cooking Channel · 4:12
Ingredients
- Shrimp (peeled and deveined)400g
- Coconut Milk1 can (400ml)
- Green Curry Paste3 tbsp
- Bamboo Shoots1 cup
- Thai Basil1 handful
- Fish Sauce1 tbsp
- Kaffir Lime Leaves3 leaves
Method
- In a wok or large pan, heat a splash of oil and fry the green curry paste until fragrant (about 1 minute).
- Pour in the coconut milk and bring to a gentle simmer. Stir to dissolve the paste completely.
- Add the bamboo shoots, sliced bell peppers, and kaffir lime leaves. Simmer for 5 minutes.
- Add the shrimp and cook for 3-4 minutes until they turn pink and opaque. Season with fish sauce and sugar.
- Remove from heat and stir in fresh Thai basil leaves. Serve immediately over jasmine rice.
Common questions
Can I substitute another protein for shrimp in Thai green curry?
Yes. Chicken, scallops, firm tofu, or white fish all work well. Adjust cooking time: chicken needs longer, tofu needs less, and fish should be added near the end so it stays tender and doesn’t break apart.
How long should I cook the shrimp so they don’t get rubbery?
Cook shrimp only 3–4 minutes, just until pink and opaque. If they’re large, they may need a minute longer. Pull the curry off the heat as soon as they’re done, since residual heat keeps cooking them.
What are the most common mistakes when making Thai green curry?
The biggest mistakes are burning the curry paste, boiling the coconut milk too hard, overcooking the shrimp, and adding basil too early. Keep the curry at a gentle simmer and season at the end for the best flavor.
How should I store and reheat leftover Thai green curry?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat until just hot. Shrimp can overcook easily, so avoid boiling. Add fresh basil after reheating if possible.
What should I serve with Thai green curry besides jasmine rice?
Jasmine rice is classic, but you can also serve it with brown rice, rice noodles, or roti. Add cucumber salad, quick-pickled vegetables, or extra Thai basil on top to balance the curry’s richness and heat.