There are 3 common types of Thai Curries- Red, Green, and Yellow. Both Red and Green can be made pretty spicy, but Yellow Curry is typically more mild. I learned today that Green Curry gets its green hue from cilantro root and stems. Makes sense since the cilantro stems have so much flavor and color. Pre-Packaged Curry paste makes this dish easy make and still has an authentic Thai taste. Just be sure to use full fat coconut milk which makes it rich and creamy.Traditionally Thai Green Curry is made with Thai eggplant, which is a small, round, green eggplant. I’m not a fan of eggplant so I substituted zucchini and bamboo shoots. Curry is versatile and can be made with any veggies you like. In This recipe I used shrimp, but I also make it often with Chicken. Both are equally good! The last 2 ingredients may be be difficult to find, but if you can get Thai Basil and Makrut leaves, you’ll definitely bring out more flavor to the curry. If you like it extra spicy you can add some Thai Chili’s as well, but I think the curry paste itself already has a good spice level.
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Green Curry Shrimp
- 2 Tbsp Coconut Oil
- Green Curry Paste (1 Tbsp- Mild, 2 Tbsp-Med, 3+ Tbsp, Thai Hot)
- 1 lb Shrimp Peeled and Deveined
- 1 Zucchini Sliced
- 1 Can Bamboo shoots sliced
- 1 Can Full Fat Coconut Milk
Optional: Thai Basil leaves, Kaffir Lime Leaves, Thai Chili's
- Boil a pot of water for Shrimp. Peel and Devein Shrimp, then place in boiling water for 30 seconds or until shrimp is a light pink. Strain and run under cold water to stop cooking process. Set aside.
- Heat coconut oil in a large pot with a lid over medium high heat.
- Add curry paste and stir in oil until it becomes fragrant. About 1 minute. Add Zucchini and Bamboo shoots and stir.
- Reduce heat to medium-low and add coconut milk. Close lid and allow to simmer for a couple of minutes. Taste and see if any salt or sugar needs to be added. I don't add any extra, but some prefer it to have some sweetness.
- Place shrimp back into the curry and turn off the heat.
- Optional garnish of Thai basil leaves and Kaffir lime leaves or Thai Chili's
- Serve hot with rice, cauliflower rice, or zucchini noodles.