Thai Green Curry with Shrimp
Thai green curry with shrimp is a coconut-based curry that balances the aromatic heat of green curry paste with the natural sweetness of fresh shrimp. The cooking starts by splitting the coconut milk: the thicker cream goes in first and is heated until it separates slightly, then the curry paste is fried in this fat to bloom its flavors-lemongrass, galangal, green chili, and kaffir lime all releasing their oils. The remaining coconut milk is added along with eggplant, which simmers until soft, followed by bell pepper and shrimp that cook for only three to four minutes so the shrimp stay plump and curled. Fish sauce provides salinity and palm sugar rounds the edges, while a generous handful of Thai basil stirred in off the heat fills the kitchen with a sweet, anise-like perfume. A squeeze of lime juice just before serving adds a final bright note that keeps the rich coconut from feeling heavy. The curry is traditionally spooned over jasmine rice.
Adjust Servings
Instructions
- 1
Clean shrimp; cut eggplant and bell pepper into bite-size pieces.
- 2
Heat part of the coconut milk and fry curry paste until fragrant.
- 3
Add remaining coconut milk and simmer eggplant first.
- 4
Add bell pepper and shrimp; cook for 3-4 minutes.
- 5
Season with fish sauce and palm sugar, then add basil.
- 6
Turn off heat and finish with lime juice.
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