Thai Green Curry Shrimp
Vibrant green curry paste simmers shrimp in coconut milk with snap peas and fresh basil. Ready in 20 minutes — pure weeknight magic.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
satisfyingfreshthaishrimptendercreamyweeknightcurry
Ingredients
- 2.5 tbsp green curry paste
- 1 can (13.5 oz) coconut milk (full fat)
- 1 lb shrimp, peeled and deveined
- 2 cups snap peas
- 1 whole lime
- 1 tbsp fish sauce
- ½ cup fresh Thai basil or cilantro, chopped
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat. Add green curry paste and cook, stirring, until fragrant, about 1 minute.
- 2
Pour in coconut milk, stirring to combine with the paste. Bring to a gentle simmer.
- 3
Add shrimp and snap peas. Simmer until shrimp turn pink and opaque, about 5 minutes.
- 4
Stir in fish sauce. Squeeze half the lime into the curry; taste and add more lime juice if needed.
- 5
Garnish with fresh basil or cilantro. Serve over rice.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or silicone spatula
- cutting board
- chef's knife
- can opener
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