Thai Green Curry Shrimp

This is even faster than takeout from your local restaurant. The only fresh ingredient you'll need to grab is basil--all of the others can be stored in your pantry or freezer.

Shop Kitchen ▾
  • 2 13 1/2- 14 ounce cans cans unsweetened coconut milk
  • 1/4 cup Thai green curry paste
  • 2 1/2 tablespoons Asian fish sauce
  • 1 teaspoon firmly packed light brown sugar
  • 1 pound large shrimp (31 to 40 per pound), shelled and deveined
  • 1 cup lightly packed fresh basil leaves, torn into bite-size pieces
  • 1 cup frozen green peas, thawed
Spoon 1/2 cup of the thick coconut cream from the tops of the cans of coconut milk into a large, heavy saucepan and heat over medium heat. Add the curry paste and cook, whisking constantly, until heated through and smooth, 2 to 3 minutes. Whisk in the remaining coconut milk and bring to a boil over high heat, whisking frequently. Reduce the heat to low, add the fish sauce and sugar and simmer gently for 5 minutes, whisking occasionally.
Increase the heat to medium high, stir in the shrimp, and cook, stirring occasionally, just until the shrimp are opaque throughout, 2 to 3 minutes. Stir in the basil and peas and cook, stirring, until the peas are heated through, about 1 minute.
Serving Suggestion:
Serve with steamed jasmine rice.
Back to Top