Thai Shrimp Curry

Thai Shrimp Curry
  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • Salt and freshly ground black pepper
  • 1 1/2 teaspoon peanut or other vegetable oil
  • 1/2 cup thinly sliced onions
  • 4 green onions cut into 2-inch pieces
  • 1-2 tablespoons store-bought Thai green curry paste
  • 1 1/2 tablespoons Thai fish sauce
  • 1 teaspoon sugar, or to taste
  • 2 cups chicken stock low-salt broth
  • 1 cup canned unsweetened coconut milk
  • 1/2 cup diced fresh tomato, green tomatoes or tomatillos
  • 1 pound raw shrimp, peeled 20-30 count


Heat oil in a large pan over medium-high heat and add the onions. Stir-fry for 2 minutes. Reduce the heat to medium and add the green onions and 2 tablespoons of the green curry paste. Stir until the vegetables are coated with the paste and give off a fragrant aroma, about 1 minute. Add the fish sauce, sugar, chicken stock or broth, and coconut milk. Bring to a boil. Taste the sauce to see if it needs more curry paste and sugar. Add tomatoes and boil 2 minutes more, then add the shrimp and cook 2 minutes more or until just pink and firm. Transfer curry to serving bowl and garnish with the basil and lime wedges. Guests may squeeze some of the lime juice over their curry for a little zip. Serve the curry with jasmine rice or Thai rice noodles.

Some brands of Thai curry paste can be quite spicy, so I always start with less and add more after I taste the sauce. It is OK to use under-ripe or slightly hard out-of-season tomatoes. You can also use green tomatoes or diced tomatillos instead. Don't use canned tomatoes or canned tomatillos. Serve the curry with Thai rice noodles or jasmine rice.


1/2 cup fresh basil leaves, Italian or Thai, coarsely chopped, or substitute cilantro leaves Lime wedges

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