My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste—which contains a blend of lemongrass, ginger or galangal, herbs and aromatics—makes it quick enough for even a weeknight meal.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons peanut oil
- 1 pound 16/20-count shrimp, deveined and shells removed
- 1 small yellow onion, sliced thin
- 1 jalapeno, sliced thin
- Kosher salt
- 2 to 3 tablespoons Thai green curry paste
- 1/2 cup chicken stock
- One 15-ounce can coconut milk
- 2 teaspoons fish sauce
- 1 tablespoon palm sugar or light brown sugar
- 1 tablespoon fresh basil leaves, sliced thin
- 1 tablespoon fresh mint leaves, sliced thin
- 1/4 cup roasted salted peanuts, roughly chopped
- Steamed rice, for serving
Instructions
- Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
- Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
- Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice—a perfect combination.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 585 |
| Total Fat | 42 g |
| Saturated Fat | 23 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 30 g |
| Cholesterol | 184 mg |
| Sodium | 839 mg |
Reviews
Was unsure how thick to let sauce get. Flavors great.
So good! It’s been added to our rotation as something more interesting to do with shrimp beyond Alfredo, scampi, boiled, and fried. Just don’t accidentally use coconut cream instead of coconut milk, unless you want the oddest dessert you’ve ever tried.
Yeah…. no. Was so looking forward to making this but not a winner for us. Too spicy even toning down peppers, carefully selecting curry, and just odd tasting- may have been the mint, may have been the fish sauce although prior uses had no issues.
Excellent flavors. I’ve made this so many times and its delicious each time. I also add carrots and potatoes. This is a recipe I’m sure to make for years.
Omg. This was sooo good! Well balanced with spices and flavors. I’m so full but I just want more.
This was the best and easiest dish I’ve ever made. I added shaved carrots, thinly sliced bell pepper, and broccoli to get our veggies because that’s what our favorite Thai restaurant does. I feel like an iron chef after making this! Thank you!
I have been making this basic recipe for years and it’s pretty good, but it can be improved. I make both a green-curry version and a red-curry version using either the store-bought red or green Thai curry paste. When using the green curry paste I add thinly sliced green peppers into the sautéed onions and when using the red curry paste I add thinly sliced red peppers. After adding the curry paste, I add one to two tablespoons of nut butter (I think cashew butter is the best). I add the juice of one lime at the end just before turning off the heat and adding fresh basil. These few changes take this recipe over the top!!
So flavorful! Couldn’t find peanut oil so used sesame oil instead. Grew my own Thai Basil & it’s a perfect pairing. Served over basmati rice. Delicious!!!
This tasted just like the shrimp curry we have purchased from a Thai restaurant. It was so easy, the hardest part was cleaning the shrimp. I didn’t have the jalapenos or the mint but it was still delicious. I wouldn’t change a thing.
Just as good as all the reviews said! Mild but great flavor. Used 2 tablespoons of curry paste and would probably increase it next time, and had the jalapeños on the side since we have little ones. Served with sautéed snap peas and everyone was happy. Will definitely be making again!