Quick Thai Green Curry with Shrimp and Coconut Milk
A fragrant and spicy Thai green curry simmered with tender shrimp, fresh vegetables, and creamy coconut milk, ready in 30 minutes. This thai-inspired seafood (gluten free) ready in about 30 minutes pairs raw shrimp, peeled and deveined, Thai green curry paste, (14 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 3 tbsp Thai green curry paste
- 1 can (14 oz) coconut milk
- 1 cup baby corn, cut in halves
- 1 medium red bell pepper, sliced into thin strips
- 1 medium zucchini, sliced into half-moons
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/4 cup fresh basil leaves
- 1 tbsp vegetable oil
- 3 cups jasmine rice, cooked
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet or wok over medium heat. Add 3 tbsp Thai green curry paste and sauté for 1 minute until fragrant.
- Step 2: Pour in 1 can (14 oz) coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
- Step 3: Add 1 cup baby corn, 1 sliced red bell pepper, and 1 sliced zucchini to the skillet. Simmer for 5 minutes until vegetables begin to soften.
- Step 4: Stir in 1 lb raw peeled shrimp, 1 tbsp fish sauce, and 1 tsp brown sugar. Cook for 3-4 minutes, stirring occasionally, until shrimp turn pink and are cooked through.
- Step 5: Remove from heat and stir in 1/4 cup fresh basil leaves. Serve hot over 3 cups cooked jasmine rice for a complete meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Thai Green Curry with Shrimp and Coconut Milk take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Quick Thai Green Curry with Shrimp and Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thai green curry paste from drying out.
Can I substitute ingredients in Quick Thai Green Curry with Shrimp and Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Quick Thai Green Curry with Shrimp and Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Quick Thai Green Curry with Shrimp and Coconut Milk gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
