Description
A creamy, spicy Thai-inspired green curry with tender shrimp, zucchini, red bell pepper, basil, coconut milk, and a bright lime finish served over jasmine rice.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons green curry paste
- 1 can full-fat coconut milk, 13.5 ounces
- 1 tablespoon vegetable oil
- 1 medium zucchini, sliced
- 1 medium red bell pepper, thinly sliced
- 1 cup Thai basil or fresh basil, loosely packed
- 1 small red chili pepper, thinly sliced
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 1/2 cup low-sodium vegetable broth
- 3 cups cooked jasmine rice, for serving
Instructions
- Warm a large skillet or sauté pan over medium heat.
- Add the vegetable oil and green curry paste, then stir for about 1 minute until fragrant.
- Pour in the coconut milk and vegetable broth, then stir until smooth.
- Add the fish sauce and brown sugar, then stir to combine.
- Add the sliced zucchini and red bell pepper, then simmer for 5 to 6 minutes until slightly tender.
- Add the shrimp and simmer for 3 to 4 minutes until pink and opaque.
- Stir in the lime juice, sliced red chili, and basil.
- Taste and adjust seasoning with more lime juice or fish sauce if needed.
- Serve warm over cooked jasmine rice.
Notes
- Use full-fat coconut milk for the creamiest sauce.
- Do not overcook the shrimp, since it becomes firm quickly.
- For a milder curry, reduce the curry paste to 2 tablespoons and skip the fresh chili.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 395
- Sugar: 5g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 180mg
Keywords: Thai green curry shrimp, shrimp curry, coconut curry shrimp, green curry recipe, easy shrimp dinner