Thai Green Curry with Shrimp

March 30, 2020

Author: KatieChin

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I’m making this easy and yummy Thai Green Curry with Shrimp next on my “Cooped Up Cooking with Katie” Facebook livestream episode – WE’RE IN NO HURRY, LET’S MAKE SOME CURRY!!  It’s from my award-winning Thai cookbook “Everyday Thai Cooking” and I’ll be giving a copy away during the episode!  This recipe is so simple and literally takes a few minutes.  I know you’re all cooking these days much more than usual so why don’t spice things up and fill your home with exotic aromas from the coconut milk, lime juice, lemongrass and curry paste in this easy recipe.  You probably have many of the ingredients on hand but you should be able to find everything else at the market.  If you don’t have curry paste you can substitute with 1 tablespoon of curry powder.

Thai Green Curry with Shrimp


  • 1 tablespoon high-heat cooking oil
  • ¼ cup finely chopped green onion
  • 1 garlic clove, minced
  • 1 shallot, finely sliced
  • 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
  • ¼ cup minced lemongrass or fresh ginger
  • 1 tablespoon green curry paste
  • 1 cup coconut milk
  • ½ cup chicken stock
  • 1 tablespoon fish sauce (nam pla)
  • 3 kaffir lime leaves, torn in half (optional)
  • ¼ teaspoon black pepper
  • 1 teaspoon palm sugar or brown sugar
  • 6 cherry or grape tomatoes, quartered
  • 10 oz medium shrimp, peeled and deveined
  • finely chopped fresh cilantro for garnish
  • lime wedges


  1. Heat oil in a medium saucepan over medium-high heat. Add green onion, garlic, shallot, chili, lemongrass or ginger and sauté until fragrant, about 1 minute. Reduce heat to medium. Add the green curry paste and stir-fry, stirring to break it up, about 1 more minute. Add coconut milk, chicken stock, fish sauce, kaffir lime leaves, black pepper and palm sugar; bring to a gentle boil. Add tomatoes and cook for 2 minutes. Reduce heat to medium-low and bring to a simmer. Add shrimp and simmer until cooked through, about 3 minutes. Dish out and serve with jasmine rice. Garnish with cilantro and lime wedges on the side.