There are 3 common types of Thai curries – red, green and yellow. Both red and green can be made quite spicy, but the Yellow Curry is typically more mild. I learned today that Green Curry gets its green hue from coriander red and stems. It makes sense since the coriander stalks have so much flavor and color. Packaged curry paste makes this dish easy to make and still has an authentic Thai flavor. Just make sure to use full fat coconut milk that makes it rich and creamy.Traditionally, Thai Green Curry is made with Thai eggplant, which is a small, round, green eggplant. I’m not an eggplant fan so I substituted zucchini and bamboo shoots. Curry is versatile and can be made with any veggies you like. In this recipe I used shrimp, but I also often make it with chicken. Both are equally good! The last 2 ingredients may be hard to find, but if you can get Thai Basil and Kaffir leaves, you will definitely get more flavor for the curry. If you like the extra spicy, you can add some Thai chilis too, but I think curry pasta itself already has a good spice level.
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Green Curry Shrimp
- 2 tablespoons coconut oil
- Green curry plate (1 tbsp- Mild, 2 tbsp-med, 3+ tbsp, thai hot)
- 1 lb Shrimp peeled and developed
- 1 Zucchini cut
- 1 Can bamboo shoot slices
- 1 Can full fat coconut milk
Optional: Thai basil leaves, Kaffir lime leaves, Thai chili
Boil a pot of water for shrimp. Peel and devein shrimp, then place in boiling water for 30 seconds or until shrimp is a pale pink. Strain and run under cold water to stop the cooking process. Set aside.
Heat coconut oil in a large saucepan with lid on medium-high heat.
Add the curry paste and stir in the oil until it becomes fragrant. About 1 minute. Add Zucchini and bamboo shoots, and stir.
Reduce heat to medium-low and add coconut milk. Close the lid and simmer for a few minutes. Taste and see if any salt or sugar is added. I don't add anything extra, but some prefer it to have some sweetness.
Place the shrimp back in the curry, and turn off the heat.
Optional garnish of Thai basil leaves and kaffir lime leaves or Thai chili
Serve warm with rice, cauliflower rice or zucchini noodles.