Shrimp Green Curry (Easy 30-Minute Recipe)

a round bowl with green curry shrimp topped with lime slices and cilantro.

5 from 1 vote

Shrimp Green Curry (Easy 30-Minute Recipe)

This easy Shrimp Green Curry is made with juicy shrimp in a creamy coconut sauce flavored with fresh lime, ginger, garlic, and spices. The homemade curry base comes together in minutes, and dinner is ready in just 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Asian

Diet: Halal

Skill Level: Beginner

Servings: Servings

Author: Rena Awada

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