Quick and Easy: I love this dish because it’s ready in under 30 minutes! Dietary Restrictions: It’s gluten- free, Weight Watchers-friendly, paleo, and dairy-free.
If you make this Thai Green Curry Shrimp recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Coconut Oil enhances the coconut flavor, and I use it to sauté the scallions and curry paste. Scallions: You’ll sauté the white parts and garnish with the green parts. Thai Green Curry Paste: Thai Kitchen’s paste is widely available, but if you have an Asian supermarket nearby, it’d be worth checking out their curry selection. Garlic provides depth to the curry coconut sauce. Shrimp: Buy peeled and deveined shrimp to save prep time. You can use fresh or frozen shrimp (just thaw it in the fridge first). Salt seasons the shrimp. Taste the sauce before serving it, and add more if needed. Light Coconut Milk adds creaminess and balances the curry’s heat. Thai Fish Sauce is essential for adding complexity. Don’t skip it! Basil: Stir in fresh basil for a peppery, sweet finish.
Storage
Refrigerate the green curry shrimp for 3 days and microwave until warm. Freeze the dish for 3 months and thaw in the fridge before reheating.
