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Thai Green Curry Shrimp


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  • 13.5 coconut milk
  • 4 tablespoon green curry paste
  • 2 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 cup red bell pepper; diced
  • 1 pound large shrimp
  • 8 ounces bamboo shoots; drained
  • 1 cup frozen green peas; thawed
  • 1/2 cup basil leaves; torn



Step 1

Remove cream from the top of the coconut milk; heat over medium-high in a
large saute pan, stirring frequently until bubbles form on the surface and
it separates.

Add curry paste, stirring to combine. Cook until paste becomes very
fragrant, about 5 minutes. Add remaining coconut milk and stir to combine.
Bring to a boil. Season with fish sauce and sugar; simmer 5 minutes.

Stir in bell pepper; cook until pepper begins to soften, 5 minutes. Add
shrimp; cook until opaque and no longer pink, 3-4 minutes.

Add bamboo shoots, peas, and basil; cook just to heat shoots and peas
through, 1 minute. Serve with jasmine rice.


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