Shrimp Green Curry

By Rena |

This easy Shrimp Green Curry allows you to have restaurant-quality curry on your table in 30 minutes! A healthy and delicious shrimp recipe that is made 100% from scratch- including the curry paste!

top view shrimp curry in brown bowl

Shrimp Green Curry is one of our go-to Thai takeout orders. We love the bold flavors of curry and the fact that it’s not as spicy as other curries. The coconut and lime flavor combination is one of our favorites. Making this shrimp curry recipe is so easy and it’s done from scratch and ready on your dinner table in 30 minutes and best of all they are low in carbs.

Many coconut curry shrimp recipes use a store-bought green curry paste, which definitely works in a pinch, but we decided to make our own from scratch. Homemade green curry paste, as you’ll see below, is super easy to make. Just toss the ingredients in a blender and you’re good to go.

This is a spin-off from our Easy and Tasty Shrimp Curry Recipe, so check that out if you’re looking for a red shrimp curry!

Why You’ll Love This Shrimp Curry

  • Just a few simple steps. Making curry has never been so easy! There are literally just 4 steps to follow! Really easy to make.
  • Fragrant and delicious. Your house will smell INCREDIBLE while this is cooking.
  • A healthy and balanced meal. This shrimp curry dish is packed with flavor and high-nutrient ingredients, as well as lots of protein from the shrimp!
  • Dinner in 30 Minutes. Yes, really – you can make this healthy homemade Shrimp Curry in under 30 minutes!
  • Homemade Curry Paste. We make EVERYTHING from fresh ingredients.
close up shrimp curry in an orange bowl

Ingredients You Will Need

These are just a list of ingredients you will need to make this easy homemade shrimp curry recipe. Full measurements are listed further down below.

Base:

  • Green chilies – seeded and roughly chopped
  • Onion – chopped
  • Garlic – roughly chopped
  • Lime – juice, and zest
  • Ginger – roughly chopped
  • Ground cumin seed
  • Ground turmeric

Curry

  • Olive oil
  • Coconut milk
  • Raw shelled king brawns
  • Cilantro
  • Lime – cut into wedges

Optional

  • basmati rice – cooked, to serve
ingredients to make the shrimp green curry

How to Make Shrimp Curry from scratch

To make the base:

  • First, place all the ingredients for the base to a small food processor. Add a splash of water if needed, then pulse until pureed.

Curry:

  • Next, heat the oil in a rimmed pan or skillet over medium heat. Add the base purée, and cook for a couple of minutes, stirring constantly.
  • Stir in the coconut milk and bring to a boil. Reduce the heat to medium-low and simmer for about 20 minutes, or until reduced by half and thickened.
  • Add in the shrimp. Continue to simmer for 3-4 minutes, or until shrimp is cooked through.
  • Finally, serve over cooked basmati rice if desired and garnish with freshly chopped cilantro and lime wedges.
curry ingredients in food processor
coconut milk being poured in a pan of curry paste

Recipes Notes & Tips

  • You can store leftovers in the fridge in an airtight for up to 3 days but be aware the texture of shrimp changes.
  • As soon as the shrimp turns pink and curls, it is done. It cooks very quickly so take care to not overcook. If shrimp are overcooked, they tend to get chewy and rubbery. Do not overcook the shrimp.
  • You may use store-bought curry paste if you do not feel like making your own.
  • We do recommend that you use coconut milk for a more authentic flavor, but you may replace the coconut milk with heavy cream.
  • If you’re not a fan of shrimp, you can easily substitute chicken in this recipe.
  • You may freeze leftovers in a container for up to 3 months.
top view of two bowls of shrimp curry with lemon and cilantro garnishes

Frequently Asked Questions

What is shrimp curry?

Green curry is a lighter, mild curry that’s popular in Thailand. The main ingredients are a green curry paste (with green chilies, lime, and other spices), coconut milk, and cilantro. It’s typically served with chicken or shrimp.

How do i serve curry?

Curry is traditionally served over rice – usually basmati rice. You may use brown rice or quinoa. For a low-carb version, serve it with cauliflower rice. If you don’t know how to make cauliflower rice, check out this post on how to make cauliflower rice.

Can I use frozen shrimp to make shrimp curry?

We prefer fresh raw shrimp but you can use frozen shrimp. Allow them to thaw and drain any excess liquid before adding them to make your shrimp curry.

How can I store Green shrimp curry?

You can store leftover coconut curry shrimp for up to 3 days in the fridge in a tightly sealed container. Note that the texture will change but the flavor stays delicious!

close up shrimp curry recipe

More Easy Shrimp Recipes:

top view of shrimp curry in a bowl

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top view shrimp curry in brown bowl

Shrimp Green Curry

Easy to make shrimp curry recipe made with a homeamde curry paste and ready in just 30 minutes.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 386kcal
Author: Rena

Ingredients

Base

  • 2 green chilies seeded and roughly chopped
  • 1 small onion chopped
  • 2 cloves garlic roughly chopped
  • 1 lime juice and zest
  • 1/2 tsp ground ginger roughly chopped
  • 2 garlic cloves
  • 1/2 tsp ground cumin seed
  • 1/2 tsp ground turmeric

Curry

  • 1 tbsp olive oil
  • 15 oz coconut milk
  • 1 pound raw shelled king prawns
  • 1/4 cup fresh cilantro
  • 1 lime cut into wedges
  • cooked basmati rice optional, to serve

Instructions

To make the base

  • Place all the ingredients for the base to a small food processor. Add a splash of water if needed, then pulse until pureed.

For the Curry

  • Heat the oil in a rimmed pan or skillet over medium heat. Add the base purée, and cook for a couple of minutes, stirring constantly.
  • Stir in the coconut milk and bring to a boil. Reduce the heat to medium-low and simmer for about 20 minutes, or until reduced by half and thickened.
  • Add in the shrimp. Continue to simmer for 3-4 minutes, or until shrimp is cooked through.

To serve

  • Serve over cooked basmati rice if desired and garnish with freshly chopped cilantro and lime wedges.

Notes

  • You can store leftovers in the fridge in an airtight for up to 3 days but be aware the texture of shrimp changes.
  • As soon as the shrimp turns pink and curls, it is done. It cooks very quickly so take care to not overcook. If shrimp are overcooked, they tend to get chewy and rubbery. Do not overcook the shrimp.
  • You may use store-bought curry paste if you do not feel like making your own.
  • We do recommend that you use coconut milk for a more authentic flavor, but you may replace the coconut milk with heavy cream.
  • If you’re not a fan of shrimp, you can easily substitute chicken in this recipe.
  • You may freeze leftovers in a container for up to 3 months.

Nutrition

Calories: 386kcal | Carbohydrates: 11g | Protein: 26g | Fat: 28g | Saturated Fat: 21g | Cholesterol: 286mg | Sodium: 973mg | Potassium: 422mg | Fiber: 2g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 21mg | Calcium: 211mg | Iron: 7mg
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