Thai Shrimp

Thai Green Curry with Shrimp and Peppers

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

If you like Thai cuisine then you have to try this Thai green curry with shrimp and peppers. While it’s simple to find it premade in the grocery stores, homemade Thai green curry is also relatively simple to make and the ingredients are readily available. If shrimp is not your choice of protein substitute it with chicken or perhaps you prefer vegetables, just add your favorite ingredients.

Try the Thai Basil with Chicken and Vegetables, Chicken Satay with Peanut Sauce, Social Chef Thai Chicken Lettuce Wraps

 

 

Recipe Rating

  • (1 Rating)

Ingredients

  • 12 jumbo shrimp peeled and deveined
  • 1 each red and yellow pepper sliced
  • 4 green onion cut into 1-inch pieces
  • Thai Green Curry Sauce
  • 3 tablespoons lemongrass chopped
  • 1 teaspoon Thai kiffir lime leaves minced
  • 1 tablespoon minced shallots
  • 2-3 Thai green chilies sliced (more if you like it spicy)
  • ½ cup fresh coriander leaves
  • 1 inch piece galangal sliced
  • 4 garlic cloves
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon white pepper
  • 1 teaspoon light brown sugar
  • 2 tablespoons fish sauce
  • 1 cup coconut milk
  • ½ cup fresh basil

Instructions

  • 1. To make the green curry sauce combine all ingredients except coconut milk and Thai basil into a blender and puree until smooth.
  • 2. Refrigerate covered until ready to use (last 2-3 days refrigerated)
  • 3. Season shrimp with salt and pepper
  • 4. Using a large skillet over medium high heat add a tablespoon of vegetable oil
  • 5. When it starts to smoke add the shrimp and sauté for 2-minutes
  • 6. Remove to a plate, cover and hold
  • 7. Add peppers and sauté for 2-minutes
  • 8. Remove to a plate and hold Remove to a plate hold
  • 9. Add green curry sauce and bring to a simmer stirring for 2-minutes
  • 10. Add coconut milk and stir often until it start to simmer, stirring often
  • 11. Add shrimp and 1/2 Thai basil and stir for 1-minute
  • 12. Then add vegetables stirring for 2-4 minutes or to your liking but be careful to not overcook shrimp.
  • 13. Serve over rice and garnish with Thai basil

Instructions

  • 1. To make the green curry sauce combine all ingredients except coconut milk and Thai basil into a blender and puree until smooth.
  • 2. Refrigerate covered until ready to use (last 2-3 days refrigerated)
  • 3. Season shrimp with salt and pepper
  • 4. Using a large skillet over medium high heat add a tablespoon of vegetable oil
  • 5. When it starts to smoke add the shrimp and sauté for 2-minutes
  • 6. Remove to a plate, cover and hold
  • 7. Add peppers and sauté for 2-minutes
  • 8. Remove to a plate and hold Remove to a plate hold
  • 9. Add green curry sauce and bring to a simmer stirring for 2-minutes
  • 10. Add coconut milk and stir often until it start to simmer, stirring often
  • 11. Add shrimp and 1/2 Thai basil and stir for 1-minute
  • 12. Then add vegetables stirring for 2-4 minutes or to your liking but be careful to not overcook shrimp.
  • 13. Serve over rice and garnish with Thai basil

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Thai Shrimp
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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...

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