Quick Thai Green Curry with Shrimp and Coconut Milk

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (gluten free), ready in about 30 minutes, pairs raw shrimp, peeled and deveined, Thai green curry paste, 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 rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 20 min Serves 4 Thai cuisine 410 cal/serving

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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

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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.