Shrimp with Spicy Green Curry

Shrimp with Spicy Green Curry

Shrimp with Spicy Green Curry Sauce

Spicy Green Curry and Shrimp are just made for each other. If you like recipes with a kick you will love this Thai dish.


4 - 6 servings 

1 can (14 -oz) Unsweetened Coconut Milk 

2 to 4 tsp Green Curry Paste, depending on degree of spiciness desired 

1/2 cup Shallots (onions can be substituted) 

1 tsp Lemongrass 

1 pinch Coriander Root 

1 pinch Chili 

2 tsp minced Garlic 

1 pinch Coriander Seed 

1 pinch Fennel Seed 

1/4 tsp Salt 

1 cup Fish Sauce 

6 Thai Lime Leaves 

1 1/2 pounds medium Shrimp, peeled and deveined 

1/2 cup Peas 

1/2 cup chopped Thai basil (or substitute with 1/2 Italian basil, 1/2 mint) 

2 Tbsp oil 

2 cups diced eggplant 

Steamed white basmati rice to serve with

Shrimp with Spicy Green Curry

©Enzie Shahmiri


1. In a wok heat the oil over medium heat. Add the eggplant, shallots and cook until softened (3 - 5 min) 2. Add the garlic and cook stirring frequently 

3. Add the Curry Paste, peas, a pinch of Chili, Lemongrass,a pinch Coriander, Fennel, Thai lime leaves and fish sauce and cook for about 1 min 

4. Add the coconut milk and bring to a boil 

5. Lower the heat and let simmer until sauce thickens (3 minutes) 

6. Add the shrimp and cook until pink 

7. Stir in 1/4 cup Thai basil and remove from heat.

8. Pour sauce over cooked rice and garnish with some more basil

If you feel the sauce is too thick you can add a little bit of vegetable stock