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 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.
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
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.
