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top view shrimp curry in brown bowl
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5 from 1 vote

Shrimp Green Curry

Easy to make shrimp curry recipe made with a homeamde curry paste and ready in just 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Servings: 4 people
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