Delicious Thai Shrimp Curry simmered in Thai green curry paste and creamy coconut milk — ready in under 20 minutes.
This vibrant Shrimp Curry uses Thai green curry paste, shallots, ginger, garlic and creamy coconut milk for a rich, aromatic sauce. Serve it with jasmine rice to soak up the sauce and enjoy a quick, impressive weeknight meal.
Making Thai curry at home is fast and simple. While chicken curry is my go-to, this green shrimp version has become a favourite. Traditional green curry paste includes lemongrass, galangal, coriander stems, cumin, green chili and shrimp paste. Homemade paste is ideal, but quality store-bought paste works well when you don’t have the time or ingredients to make it from scratch.
If you enjoy Thai recipes, consider trying other classics like Thai Red Curry, Thai Coconut Chicken Soup (Tom Kha), Thai Butternut Squash Curry, or Thai Basil Chicken.
Why You’ll Love This Thai Shrimp Curry
It’s a flavourful, restaurant-style curry you can prepare in under 20 minutes with simple ingredients. Using a good-quality green curry paste saves time while fresh aromatics like lemongrass, galangal, kaffir lime leaves and Thai basil (when available) brighten the dish. A reliable bottled paste delivers authentic flavour without the extra prep.
Tips for the Best Thai Shrimp Curry
- Choose fresh or properly thawed, deveined shrimp. If using frozen shrimp, let them come to room temperature and drain excess liquid before cooking.
- Use a reputable brand of green curry paste for authentic Thai flavours.
- Opt for thick coconut milk for a creamier sauce. Coconut milk consistency varies by brand; add 1/4 cup coconut cream if you want extra richness.
- Shrimp cooks quickly — add it near the end and simmer for 4–6 minutes depending on size to avoid overcooking.
- Include one or two fresh ingredients, such as Thai basil or coriander, to lift the flavours just before serving.
- Add whole aromatics like sliced galangal, slightly crushed lemongrass (white part only) or kaffir lime leaves while simmering, then remove them before serving.
- Fish sauce can smell strong, but it’s essential for the salty, umami depth in Thai curry — use it sparingly to taste.
Adding Vegetables
This curry pairs well with many vegetables. Red bell peppers, zucchini and baby eggplants complement the Thai flavours nicely; broccoli, carrots and green beans also work well. Remember that vegetables vary in cooking time: add hard vegetables first, tender ones later, and always add shrimp at the end so it stays tender.
Thai Shrimp Curry
Ingredients
- 500 grams Shrimps Cleaned
- 2 tablespoon Oil
- ½ cup Shallots Chopped
- 1 tablespoon Garlic Minced
- 1 teaspoon Ginger Grated
- 2 tablespoon Thai Green Curry Paste
- 1 can Thick Coconut Milk 400 ml
- 1 teaspoon Brown Sugar
- 1 tablespoon Fish Sauce
- ¼ cup Thai Basil Chopped
- 2 teaspoon Lemon Juice
- Fresh coriander leaves to garnish
Instructions
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Heat oil in a pan and cook chopped shallots for 2–3 minutes until softened and translucent.
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Add garlic and ginger, frying briefly until their raw aroma fades.
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Stir in the green curry paste and sauté for about 30 seconds to release the aromas.
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Pour in the coconut milk and stir until well combined.
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Season with brown sugar and fish sauce, then bring the sauce to a gentle boil.
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Add the shrimp and simmer for 3–4 minutes, until just cooked through.
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Remove from heat, stir in chopped basil and lemon juice, then garnish with fresh coriander before serving.
Video
Notes
- Two heaping tablespoons of green curry paste provided good flavour and heat for this version. Adjust the amount to match the intensity of your curry paste and your preferred spice level.