Green Curry Shrimp

April 1, 2022

The shrimp curry is made with Thai green curry paste and is tasty. Green Curry Shrimp is easy to make and tastes good in restaurants. You can whip up Green Curry Shrimp in less than 20 minutes. Also, you can serve this with steamed rice or favorite foods like Chicken and Pineapple Fried Rice, Pad Thai, and Thai cucumber salad if you want to eat at home.


It’s a good thing that I like curry and shrimp. So when you put both of them together with Thai green curry paste, you get this delicious and authentic Thai shrimp curry that tastes great.

If you like Thai food, I think green curry is one of the best. Often, you’ll see green curry made with chicken, but today I’ll show you how to make it with shrimp. It’s a little spicy, has a lot of coconut milk, and is both savory and sweet at the same time.


I’ll show you how to prepare your green curry paste so that you may make this dish. You can use Store-bought curry paste from Asian markets or online for everyday cooking and a quick Thai curry at home.

I’m a fan of the Maesri brand in green curry paste. So there’s no waste because it’s in a bit of can. Storage in the refrigerator can keep it fresh for an extended period.


  • Make sure you don’t overcook the shrimp in curry. In a simmering curry sauce, shrimp are done when they turn pink and curl up.
  • Coconut milk is used to make shrimp curry. If you want to enjoy a truly Thai experience, go for Thai-made canned coconut milk. Coconut cream can also make a thicker and richer curry sauce.
  • Zucchini and red bell pepper are included in the curry sauce in this dish. Make sure you don’t overcook the potatoes.


  • This recipe is low in calories, with each serving clocking up at just 247. Vegetables and shrimp, both low in calories and carbs, make up this low-carb and low-calorie meal.

The average number of calories in one serving?

  • Each serving of this recipe contains only 247 calories.

With this recipe, what are its complementary dishes?

As shown in the photo, steamed rice is the ideal side dish for this dish. Please check out the following Thai restaurant-quality meals and simple weeknight dinners for inspiration.


  • 4 oz. (115 g) zucchinis, sliced and halved
  • 2 1/2 tablespoons green curry paste
  • Two tablespoons of cooking oil
  • 1/2 cup coconut milk
  • One lb. jumbo shrimp, shelled, deveined, tail-on
  • 1 cup water
  • 1/2 tablespoon chopped cilantro
  • 3/4 tbsp. fish sauce, add more to taste
  • 1/2 tablespoon Thai palm sugar (preferred) or sugar to add more to taste
  • 2 oz. (56 g) seeded red bell peppers, and cut into strips


  1. Add the cooking oil to a small pot and bring high heat. The green curry paste should be sautéed for 10 seconds in a hot pan before adding the water. Then cook the shrimp in boiling water.
  2. Add the coconut milk, fish sauce, palm sugar, zucchinis, and red bell peppers when you’re done cooking the shrimp. Cook for one minute, stirring constantly. You should add cilantro at this point. Serve at once.
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