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This easy Shrimp Green Curry is made with tender shrimp simmered in a creamy coconut sauce with fresh lime, garlic, ginger, and spices. The homemade green curry base is so simple to make, and the whole dish is ready in just 30 minutes!
I love ordering green curry when we get Thai takeout, so I wanted to make an easy version at home. Instead of using store-bought curry paste, I make a quick homemade base with fresh ingredients. It only takes a few minutes in the food processor, and the coconut milk makes the sauce so creamy. My favorite way to serve this Thai-inspired green curry shrimp is over warm rice with plenty of fresh cilantro and lime.
This is a spin-off from my Shrimp Curry Recipe, so check that out if you’re looking for a red shrimp curry!
Recipe Overview
Ingredients You Will Need
This is a list of ingredients you will need for this easy homemade shrimp curry recipe. Full measurements are listed further down below.
- Shrimp: Use 1 pound of raw shrimp, peeled and deveined. Fresh or frozen will work, but thaw frozen shrimp first.
- Green chilies: Give the curry its heat. Remove the seeds for a milder flavor, or adjust the amount to your taste.
- Onion and garlic: Add flavor to the homemade curry base.
- Lime: Both the juice and zest give the sauce a fresh citrus flavor.
- Ginger, cumin, and turmeric: Add warmth and flavor to the curry.
- Coconut milk: Makes the sauce creamy and helps balance the spices. I recommend using canned, unsweetened coconut milk.
- Cilantro: Adds a fresh finish right before serving.
How to Make Shrimp Curry
Make the curry base: Add the green chilies, onion, garlic, lime juice and zest, ginger, cumin, and turmeric to a small food processor. Blend until smooth, adding a splash of water only if needed.
Cook the base: Heat the olive oil in a large skillet over medium heat. Add the blended curry mixture and cook for about 2 minutes, stirring frequently.
Add the coconut milk: Pour in the coconut milk and stir well. Bring to a gentle boil, then reduce the heat and simmer for about 20 minutes, or until the sauce has thickened.
Cook the shrimp: Add the shrimp to the sauce and simmer for another 3 to 4 minutes, or until the shrimp are pink, opaque, and cooked through.
Serve: Garnish with fresh cilantro and lime wedges. Serve over warm basmati rice, if desired.
What to Serve With Shrimp Green Curry
I love serving this curry over warm basmati or jasmine rice so it can soak up all that creamy sauce. Brown rice and cauliflower rice are also great options.
Finish with fresh cilantro and a squeeze of lime for a little extra flavor.
Recipes Notes & Tips
- I recommend using raw shrimp. Precooked shrimp can become rubbery when heated again.
- Don’t overcook the shrimp. Add it toward the end, since it only needs a few minutes to cook.
- Use canned coconut milk, not the kind you drink. It gives the curry a creamier texture than coconut milk sold in cartons for drinking.
- Adjust the spice level: Green chilies can vary quite a bit in heat. Start with less if you prefer a milder curry.
- Let the sauce simmer: Don’t rush it. Give the coconut milk time to reduce before adding the shrimp, so the sauce has a chance to thicken.
- Taste before serving: Add an extra squeeze of lime or a little salt if needed.
Common Questions
Yes! Thaw the shrimp completely, drain off any excess liquid, and pat it dry before adding it to the curry.
It can be, depending on the type and amount of green chilies you use. This recipe is easy to adjust, so you can make it as mild or spicy as you like.
Yes, but the sauce will be thinner and less creamy. I prefer regular canned coconut milk for this recipe.
Easy Variations
- Add vegetables: Bell peppers, zucchini, or baby spinach work well. Add firmer vegetables while the sauce simmers, and add spinach toward the end.
- Use chicken instead: Replace the shrimp with bite-sized pieces of chicken. Just adjust the cooking time and make sure the chicken reaches 165°F.
- Make it milder: Use fewer green chilies or remove the seeds.
- Use store-bought curry paste: If you’re short on time, use Thai green curry paste. Start with a small amount and adjust to taste, since different brands vary in saltiness and spice.
Storage Recommendations
- Storing: Store leftover shrimp curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop until heated through.
- Freezing: You can freeze leftovers, but the shrimp may become rubbery after thawing and reheating.
More Shrimp Recipes
- Baked Feta Pasta with Shrimp
- Sheet Pan Garlic Shrimp and Asparagus
- Shrimp Fajita Bowls
- Broccoli Shrimp Alfredo
- Easy Garlic Shrimp Skillet
- Crispy Baked Coconut Shrimp
I’m so grateful you’re here and part of this community. If you try this recipe, don’t forget to leave a review and let me know how it goes. Your feedback is always appreciated.
Shrimp Green Curry (Easy 30-Minute Recipe)
Ingredients
Base
- 2 green chilies, seeded and sliced
- 1 small onion, chopped
- 2 cloves garlic, roughly chopped
- 1 lime, juice and zest
- 1 knob Fresh ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
For the Curry
- 1 tablespoon olive oil
- 15 ounces coconut milk
- 1 pound Large raw shrimp, peeled and deveined
- 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 into a small food processor (2 green chilies, 1 small onion, 2 cloves garlic, 1 lime– juiced, 1 knob Fresh ginger, 1/2 teaspoon ground cumin , and 1/2 teaspoon ground turmeric). Add a splash of water if needed, then pulse until pureed.
For the Curry
- Heat the 1 tablespoon olive oil in a pan or skillet over medium heat. Add the chili puree base and cook for a couple of minutes, stirring constantly.
- Stir in the 15 ounces 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 1 pound Large raw shrimp. Continue to simmer for 3-4 minutes, or until the shrimp is cooked through.
To serve
- Serve over cooked basmati rice if desired and garnish with chopped 1/4 cup fresh cilantro and 1 lime wedges.
Notes
- Nutrition values do not include the rice.
- Shrimp: Use raw, peeled, and deveined shrimp. If using frozen shrimp, thaw and drain well before cooking.
- Coconut milk: Use unsweetened canned coconut milk for the creamiest sauce.
- Spice level: Adjust the green chilies to your preference. Remove the seeds for less heat.
- Don’t overcook the shrimp: Add them during the last few minutes of cooking so they stay tender.
- Sauce: Let the coconut milk simmer until slightly thickened before adding the shrimp.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop until heated through. Avoid boiling the shrimp for too long.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Trying this tonight! How would you make this with chicken thighs? Sear the chicken and then mix as you would the shrimp?
Yes! it may need to cook a few more minutes than shrimp.