Thai Shrimp Green Curry with Vegetables

Thai green curry is one of the most popular Thai dishes and my recreation of this classic recipe brings me right back to the streets of Thailand! It’s fragrant, spicy, and easily customizable with your favorite proteins or vegetables.

This dish is well-balanced from the rich and creamy coconut milk and the aromatic green curry paste to the juicy succulent shrimp and an assortment of vegetables. It’s a celebration of Thai flavors all in one bite. Make sure to have extra rice on deck because you’ll be devouring this!

Why you’ll love this recipe

This Thai green curry is an extraordinarily delicious dish that’s made with a blend of savory, spicy, sweet, and tangy flavors. Not only does it taste good, it’s vibrant color makes this visually appealing and appetizing. 

It starts with an aromatic green curry paste as the base of the curry which is combined with creamy coconut milk for a rich, indulgent, and addicting sauce. With the addition of juicy shrimp, aromatic herbs, and a variety of fresh vegetables that add contrasting textures, what you’re left with is a filling and soul-satisfying meal. 

I prefer my curries on the thicker side, so I reduce half the coconut milk with the curry paste before adding the remainder of the coconut milk to the pan. This is completely optional, especially if you prefer the curry with a thinner consistency. To save me time, I used store-bought green curry paste however, if you have the time and ingredients available, making fresh green curry paste at home will result in a tastier curry. 

One of the best features of this dish is its versatility. The spice level and ingredients can be easily customized based on your preferences. Instead of shrimp, you can substitute it with any protein you like including chicken, beef, pork, and even tofu. The same goes for the vegetables!

The best thing about this recipe is it only takes 25 minutes to cook in one pan, making this an easy and delicious weeknight meal option. 

How do I prepare Thai Shrimp Green Curry with Vegetables?

This easy and delicious recipe only takes a few steps to prepare. To start, follow the recipe below: 

Step 1: Saute shallots and garlic

Heat oil in a pan over low-medium heat. Then, add shallots and garlic and saute for 1 to 2 minutes or until fragrant.

Step 2: Add curry paste and coconut milk

Add curry paste and sauté for 2 minutes. Pour in ¾ cup coconut milk and reduce into a thick paste, about 3 to 4 minutes.

Step 3: Add the rest of the ingredients

Once it has thickened, add chicken stock, kaffir lime leaves, palm sugar, fish sauce, and the remaining coconut milk. Bring the mixture to a simmer, then add Thai eggplants and bamboo shoots. Let the curry simmer for 5 minutes.

Step 4: Add shrimp and vegetables

After simmering, toss the shrimp and bell peppers into the pot, and cook for 2 minutes. When the shrimp is just about fully cooked, add Thai basil and give it a good stir.

Step 5: Allow Thai basil to cook

Cover the pot to allow the Thai basil to cook. Once the Thai basil has wilted, the curry is ready to serve.

Step 6: Plate and serve

Transfer the curry to a bowl and serve it with fresh jasmine rice. Enjoy!

Cooking Tips for Thai Shrimp Green Curry with Vegetables

Although making this Thai shrimp green curry is pretty straightforward, here are a few cooking tips you can keep in mind to help you make the most scrumptious dish every time:

• Be careful not to overcook the shrimp so they don’t turn rubbery. You’ll know they’re done once they curl and change their color to pink or orange. This takes about 3 minutes. 
• Feel free to adjust the amount of green curry paste to add depending on your taste and spice preference.
• I prefer my curries on the thicker side, so I reduce half the coconut milk with the curry paste. If you prefer the curry with a thinner consistency, add the coconut milk after sauteeing the curry paste. 

Ingredients & Substitutions

Coconut milk: coconut milk is the base for the curry. It adds richness and creaminess that this dish is known for. Alternatively, you can substitute the coconut milk with heavy cream to maintain its thick and creamy consistency.

Green curry paste: I used store-bought pre-made green curry paste which you can find at your local Asian market or on Amazon. If you have the time and ingredients to make fresh green curry paste at home, I highly recommend doing so. It’ll result in a tastier curry!

Shrimp: shrimp is the star protein of the dish. But feel free to substitute it with your favorite proteins including chicken, beef, pork, and tofu. 

Thai eggplants: Thai eggplants are a classic ingredient in Thai green curry. They’re golf-ball-sized eggplants that are mild and slightly bitter compared to other eggplant varieties. Thai eggplants can be typically found at your local Asian market however, since they are a specialty produce, you can substitute them with other eggplants. Chinese and Japanese eggplants are good alternatives. 

Bamboo shoots: bamboo shoots add a crunchy and earthy flavor to the Thai shrimp green curry. You can buy them canned in Asian grocery stores.

Red bell pepper: red bell pepper adds a subtle sweet, and earthy flavor to the curry. You can also use green bell pepper, yellow bell pepper, or all three!

Thai basil: Thai basil provides a distinct spicy and savory flavor and fragrance to the green curry. It is an essential ingredient in this dish so I don’t recommend leaving it out!

Shallot: shallots are slightly sweeter and milder than onions however, they can be substituted with onions in this recipe. Just make sure it’s a 1 to 1 substitution!

Garlic cloves: garlic cloves are added to build the flavors of the shrimp green curry. Feel free to add more garlic if you’d like, but not less. 

Chicken stock: chicken stock helps to create the sauce and loosen up the consistency of the curry. It’s also used to add flavor. You can substitute chicken stock with vegetable stock or water. 

Kaffir lime leaves: kaffir lime leaves add a citrusy, tart, and peppery taste to the curry. It’s similar to lime so if you can’t find kaffir lime leaves, you can substitute it with ½ to 1 tsp lime zest. 

Palm sugar: palm sugar adds sweetness to balance out the savoriness of the green curry. You can also use regular sugar as a substitute.

Fish sauce: fish sauce adds a salty and umami flavor to the green curry, so adjust it according to your taste. In a pinch, you can also use salt.

Neutral oil: any neutral oil will work well for sauteing the shallot and garlic cloves, including corn, canola, avocado, grapeseed, vegetable, sunflower, or peanut oil.

Ingredient Additions & Variations

If you want to experiment with other ingredients to level up your Thai shrimp green curry, here are a few that I recommend. 

1. Thai green chilies – although green curry paste already makes the curry spicy, you can take it even further by adding 1 or 2 Thai green chilies to spice up your taste buds!
2. Butternut squash – if you want to add more veggies to your green curry, butternut squash should taste delightful. Although it’s not a traditional ingredient, its sweet and nutty flavor should work well with the creaminess of the coconut milk.
3. Carrots – the sweetness of the carrots would also work excellently with the flavors of the shrimp green curry. Plus, it adds a vibrant pop of color that will make the dish look irresistibly good. 

Frequently Asked Questions

Should you devein the shrimp for this recipe?

Yes, I highly recommend that you devein the shrimp because it is their intestinal tract. While it is edible, it has a sandy and grainy texture which is quite unpleasant.. To do this, use a small knife to slice the back of the shrimp. Then, use the tip to pull out the black vein slowly. Repeat the steps for the rest of the shrimp.

What is green curry paste made of?

It depends on the brand, but most green curry pastes are made of green chilies, shrimp paste, coriander seeds, cumin, turmeric, garlic cloves, shallots, lemongrass, kaffir lime zest, and galangal. If you have these ingredients, you can also make the green curry paste from scratch for a more intense and flavorful curry paste!

What are kaffir lime leaves?

Kaffir lime leaves or makrut lime leaves are aromatic leaves that are prominently used in Thai and Southeast Asian cuisines. It provides a bright and bold citrusy flavor that goes well with curries, soups, or rice dishes. You can buy them fresh from Asian supermarkets. But if you can’t find them, lime zest is a great alternative. 

How do you store Thai Shrimp Green Curry with Vegetables?

This Thai shrimp green curry can be stored in an airtight container in the fridge for 3 days. You can reheat it on a stovetop or microwave for 1 to 2 minutes or until warm. It can also be made ahead of time so it’s great for meal prepping too. 

Looking for more easy & delicious seafood recipes?

1. Marinated Salmon Sashimi (Yeoneojang) – this is a refreshing and delicious dish made with raw salmon that has been cured in a rich and savory soy marinade and is best served with rice. This can be made up to two days in advance, making it ideal for a quick and easy meal. 

2. Uni Pasta – treat yourself or your special someone with this 15-minute uni pasta showstopper. The richness of the uni is perfectly balanced with a delicate sweetness and a hint of brininess for an incredibly unique taste. Once you have a bite of this, you’ll be obsessed!

3. Crispy Beer Battered Fish Tacos with Kimchi Slaw – elevate taco nights with crispy beer-battered fish tacos served with an irresistible kimchi slaw. The variety of textures and flavors makes it so special that you’ll want to turn this dish into a weekly staple.

4. Korean Mussel Soup (Hong Hap Tang) – for a light and refreshing meal, this mussel soup recipe will hit the spot. It’s a light and refreshing soup with a nice little kick that’s perfect for any meal. 

5. Pan Seared Salmon with Crispy Skin – this delicious pan-seared salmon recipe is on my weekly rotation because it’s healthy, delicious, and most importantly, comes together in just 30 minutes!

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