/ Home

Thai Green Curry with Shrimp and Vegetables ([Thai Cuisine])

A creamy, slightly spicy green curry made with coconut milk, lemongrass, and kaffir lime leaves, served with shrimp and a variety of colorful vegetables.

---

Ingredients

Protein

• 1 pound shrimp, peeled and deveined
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar

Vegetables

• 2 cups mixed bell peppers (red, green, yellow)
• 1 cup Thai basil leaves
• 1 cup ** Thai eggplant**, sliced
• 1/4 cup Thai chilies, sliced

Aromatics

• 3 cloves garlic, minced
• 2 tablespoons grated fresh ginger
• 2 stalks lemongrass, bruised
• 2 kaffir lime leaves
• 1 tablespoon coconut oil

Sauce

• 2 cups full-fat coconut milk
• 2 tablespoons green curry paste
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cumin

---

Thai Green Curry Sauce

Mix the following:

• 2 cups full-fat coconut milk
• 3 tablespoons green curry paste
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cumin

---

Recipe Steps

1. Prepare the Aromatics

In a blender or food processor, combine garlic, ginger, lemongrass, and kaffir lime leaves. Blend until smooth.

2. Cook the Aromatics

Heat coconut oil in a large saucepan over medium-high heat. Add the blended aromatics and cook for 1 minute, stirring constantly.

3. Make the Curry Sauce

Add green curry paste to the saucepan and stir to combine with the aromatics. Cook for 1-2 minutes, until fragrant.

4. Add Coconut Milk and Fish Sauce

Pour in coconut milk, fish sauce, soy sauce, brown sugar, and cumin. Stir to combine, then bring mixture to a simmer.

5. Add Shrimp and Vegetables

Add shrimp to the curry sauce and cook