Thai Green Curry with Shrimp
Quick answer
Thai green curry with shrimp is a dish built on a coconut milk base that combines the spicy and aromatic characteristics of green curry paste with the natural sweetness o...
What makes this special
- Thai Green Curry with Shrimp balances spicy green chili paste with the creamy fat of coconut milk.
- Coconut cream split first before frying paste extracts the full aromatic oils
- Shrimp added last and cooked only 3 to 4 minutes to stay plump and curled
Key ingredients
Core cooking flow
- 1 Pat 400 g shrimp dry and remove the vein if needed.
- 2 Spoon the thickest part of the 500 ml coconut milk into a pot and heat it over medium heat.
- 3 Add 2 tablespoons green curry paste and fry it over medium-low heat, stirrin...
Thai green curry with shrimp is a dish built on a coconut milk base that combines the spicy and aromatic characteristics of green curry paste with the natural sweetness of fresh shrimp. The cooking process begins by splitting the coconut milk, which involves heating the thicker coconut cream in a pan until the oil begins to separate from the solids. The green curry paste is then fried directly in this extracted fat to allow the flavors of lemongrass, galangal, green chili, and kaffir lime to bloom and release their essential oils into the mixture. Once the aromatics are developed, the remaining coconut milk is poured into the pan along with pieces of eggplant. The eggplant is simmered in the liquid until it reaches a soft consistency. After the eggplant is cooked, bell peppers and shrimp are added to the curry for a brief period of approximately three to four minutes. This short cooking window ensures that the shrimp stay plump and maintain a curled shape without becoming tough. The seasoning is adjusted using fish sauce to provide salinity and palm sugar to round out the sharp edges of the spices. After removing the pan from the heat, a handful of fresh Thai basil is stirred into the curry, which introduces a scent reminiscent of anise. A squeeze of fresh lime juice is added just before the dish is served to provide a bright acidity that balances the richness of the coconut milk. The finished curry is traditionally served by spooning it over jasmine rice.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Pat 400 g shrimp dry and remove the vein if needed.
Cut 180 g eggplant and 120 g bell pepper into bite-size pieces so they cook evenly and do not turn mushy before the shrimp is ready.
- 2Control
Spoon the thickest part of the 500 ml coconut milk into a pot and heat it over medium heat.
Cook for 2-3 minutes, until small oily spots appear around the edges without letting it scorch.
- 3Control
Add 2 tablespoons green curry paste and fry it over medium-low heat, stirring until it loosens into the coconut fat.
When the aroma is clear and the color deepens, pour in the remaining coconut milk.
- 4Control
When the sauce starts to simmer, add the eggplant and keep the heat at medium-low.
Cook for 5-7 minutes, until the pieces feel tender when pressed but still hold their shape in the curry.
- 5Control
Add the bell pepper and shrimp, then simmer for only 3-4 minutes.
Stop as soon as the shrimp turn pink and curl into plump shapes, because extra cooking will make them tough.
- 6Finish
Season with 2 tablespoons fish sauce and 2 teaspoons palm sugar, tasting for saltiness and balance.
Turn off the heat, stir in 20 g Thai basil and 1 tablespoon lime juice, then serve while the basil is still fragrant.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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