Thai Green Curry Shrimp Recipe

Name: Thai Green Curry Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 cups diced eggplants; 1/2 cup chopped white onion; 1 cup thinly sliced red bell pepper; 2 teaspoons minced garlic; 2 tablespoons thai green curry paste; 2 tablespoons lemon juice; 1 (14 ounce) can unsweetened coconut milk; 1/2 cup fish stock or 1/2 cup chicken broth; 1 1/2 lbs medium shrimp, peeled and deveined; 1/2 cup chopped basil; 1/4 teaspoon salt; 2 teaspoons cornstarch; 1 tablespoon water

Servings: persons

2 tablespoons vegetable oil
2 cups diced eggplants
1/2 cup chopped white onion
1 cup thinly sliced red bell pepper
2 teaspoons minced garlic
2 tablespoons thai green curry paste
2 tablespoons lemon juice
1 (14 ounce) can unsweetened coconut milk
1/2 cup fish stock or 1/2 cup chicken broth
1 1/2 lbs medium shrimp, peeled and deveined
1/2 cup chopped basil
1/4 teaspoon salt
2 teaspoons cornstarch
1 tablespoon water

1
In a wok or large saute pan, heat the oil over medium-high heat.
2
Add the onions and garlic, and cook until softened, 3 to 5 minutes.
3
Add the eggplant and the peppers and cook, stirring, about 4 minutes.
4
Add the curry paste, lemon juice and cook, stirring, for 15 seconds.
5
Add the coconut milk and fish stock and bring to a boil.
6
Lower the heat and simmer until thickened, 3 minutes.
7
Add the shrimp and cook until pink, about 2 minutes. Add basil.
8
Stir cornstarch that you mixed with the water if it needs more thickening. Remove from heat.
9
Serve on angel hair pasta.
10
Be careful with the curry paste and add to your taste.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 cups diced eggplants, 1/2 cup chopped white onion, 1 cup thinly sliced red bell pepper, and more.

Yes, Thai Green Curry Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Green Curry Shrimp

How did you like this recipe?

Frequently Asked Questions