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Easy Green Curry Shrimp

Easy Green Curry Shrimp in 30 Minutes – Flavor You’ll Love

A quick and delicious Easy Green Curry Shrimp recipe that takes just 30 minutes to prepare and is bursting with tropical flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Green Curry Paste
  • 1 tbsp Coriander Ground if fresh is unavailable
  • 1 tbsp Cumin Can substitute with ground chili for heat
  • 1 tsp Black Pepper White pepper can be used for a milder taste
  • 1 tsp Turmeric For earthy flavor and color
  • 1 tsp Kosher Salt Adjust to personal preference
  • 2 medium Serrano Peppers Jalapeño can be substituted for a milder option
  • 1 cup Green Bell Peppers Any bell pepper will work
  • 2 large Green Onions Chives can be used if needed
  • 1 tbsp Ginger Paste Freshly grated ginger can also work
  • 1 tbsp Lemongrass Paste Can use fresh lemongrass or lime zest
  • 3 cloves Garlic Fresh garlic is preferable
  • 1 cup Fresh Basil Thai basil can be used or omitted if unavailable
  • 1 cup Fresh Cilantro Omit if you’re not a fan
  • 2 tbsp Lime Juice Lemon juice can be a substitute
  • 1 tbsp Brown Sugar Palm sugar or agave syrup can replace
For the Curry
  • 2 tbsp Olive Oil Coconut oil works great too
  • 1 can Coconut Milk Low-fat coconut milk can lighten the dish
  • 1 tbsp Fish Sauce Soy sauce works for a vegetarian option
  • 1 leaf Kaffir Lime Leaf Can omit or substitute with lime zest
  • 1 medium Japanese Eggplant Regular eggplant, sliced thinner, can work
  • 1 lb Shrimp (16-20 size) Fresh or frozen, peeled, and deveined
  • 3 cups Cooked Jasmine Rice Brown rice or quinoa are healthier alternatives
For Garnishing
  • 2 wedge Lime Wedges Squeeze over the dish
  • Basil Leaves Optional garnish
  • Chile Peppers Optional garnish

Equipment

  • Blender
  • Large skillet
  • Pot

Method
 

Step-by-Step Instructions for Easy Green Curry Shrimp
  1. Blend all fresh ingredients for the green curry paste in a blender until smooth, about 2-3 minutes.
  2. In a skillet, heat the olive oil or coconut oil over medium heat. Add the curry paste and cook for 5 minutes, stirring frequently.
  3. Add the coconut milk, fish sauce, and kaffir lime leaf. Simmer for 10 minutes, stirring occasionally.
  4. Add shrimp and eggplant to the curry and cook for about 4 minutes until shrimp are opaque and eggplant is softened.
  5. Cook jasmine rice according to package instructions, then fluff with a fork.
  6. Serve the curry over jasmine rice and garnish with lime wedges, basil leaves, and sliced chile peppers.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

Ensure your curry paste is smooth; do not overcook the shrimp.

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