Jungle Curry Shrimp
Fiery and herbaceous Thai jungle curry with tender shrimp, green peppercorns, and kaffir lime leaves. Ready in under 20 minutes for a restaurant-quality weeknight dinner.
- Total time
- 18 min
- Servings
- 2
- Calories
- 287
- Protein
- 32g
Ingredients
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) Coconut milk
- 1 tablespoon Fish sauce
- 1 teaspoon Palm or brown sugar
- 2 tablespoons Green peppercorns (fresh or brined)
- 4 leaves Kaffir lime leaves (or zest of 1 lime)
- 1.5 cups Thai eggplant or green beans, halved
- ¾ pounds Large shrimp, peeled and deveined
- ¼ cup Thai basil leaves
Instructions
- 1
Tear kaffir lime leaves in half to release oils.
- 2
Pat shrimp dry with paper towels.
- 3
Halve eggplant or green beans into bite-sized pieces.
- 4
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.
- 5
Add curry paste, stir constantly until fragrant.
- 6
Pour in coconut milk slowly, stirring to blend with paste.
- 7
Add fish sauce and sugar, stir until combined.
- 8
Bring to a gentle simmer over medium heat.
- 9
Add eggplant or green beans, simmer 3–4 minutes.
- 10
Stir in green peppercorns and kaffir lime leaves.
- 11
Add shrimp in a single layer, do not stir immediately.
- 12
Simmer 2–3 minutes until shrimp edges turn pink.
- 13
Gently fold shrimp, simmer until fully cooked through.
- 14
Taste and adjust with fish sauce or lime juice as needed.
- 15
Tear Thai basil leaves and scatter over curry.
- 16
Serve immediately in bowls with jasmine rice on the side.
Tools you’ll need
- 12-inch stainless steel or non-stick skillet
- Wooden spoon or silicone spatula
- Measuring spoons
- Paper towels
- Cutting board and sharp knife
- Serving bowls
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