Thai Green shrimp Curry

A silver coloured bowl of curry on a white background.

5 from 3 votes

An easy 30-minute prawn Thai green curry recipe with juicy prawns/shrimp, and tender green veggies in a vibrant, spicy and creamy curry sauce.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Thai

Servings:

Calories: 341kcal

Author: Helen

Equipment

Ingredients

1 tablespoon neutral oil (Note 1)
3 cloves garlic grated
1 tablespoon ginger grated
4 tablespoon green curry paste (Note 2)
14 oz can coconut milk (Note 3)
1 teaspoon fish sauce (Note 4)
3 teaspoon sugar
4 kaffir lime leaves (Note 5)
2 red and/or green peppers sliced
1 zucchini
11 oz shrimp (Note 6)
2 limes juice and zest of 1 (Note 7)
1 handful coriander finely chopped

US Customary - Metric

Instructions

Heat the oil in a large pan or wok over medium heat.
Add the grated garlic and ginger to the pan and sauté for a minute until fragrant.
Add the green curry paste to the pan and stir-fry for another minute to release its flavors.
Pour in the coconut milk, fish sauce, and sugar. Stir well and bring the mixture to a gentle simmer.
Add the kaffir lime leaves and sliced peppers and zucchini to the pan. Let them cook for a few minutes until they start to soften.
Add the shrimp to the pan and cook for a few minutes until they turn pink and opaque.
Remove from the heat and stir in the lime zest and juice.
Serve with rice or noodles topped with fresh coriander.

Notes

Oil: Use a neutral oil with a high burn point like vegetable, canola or groundnut.
Green curry paste: I recommend using a Thai paste-like Mae Ploy or Maesri. These curry pastes are more flavorful and taste more authentic than western branded pastes. However, they do tend to be hotter, so it might be best to use a Western curry paste if you are sensitive to spice.
Coconut milk: You can use full-fat or low-fat.
Fish sauce: Adds additional salty umami flavor to the curry. It's optional and might not be necessary if the paste you are using is already quite salty.
Kaffir lime leaves: You can use fresh or dried.
Shrimp: Raw shrimp are more succulent, but pre-cooked ones can be convenient too. If you opt for frozen shrimp, make sure to thaw them overnight in the fridge.
Lime: Lemon juice can also be used to add a fresh citrusy flavor to the curry, although it will taste different.

Storage instructions:

Once the curry is cooked, you can keep it in the fridge for a maximum of two days. When reheating, the shrimp might lose some of their succulence, so if you're planning to make it ahead, store the curry without the shrimp and add them when you come to reheat the curry. The curry sauce can be stored for up to four days. You can also freeze the curry for up to three months. To defrost, simply place it in the fridge overnight, and then reheat it on the stove or in the microwave.

Nutrition