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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!
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.
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
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.
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.
Frequently Asked Questions
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.
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.
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.
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!
More Easy 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
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Shrimp Green Curry
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
Nutrition information is automatically calculated, so should only be used as an approximation.
