Green Curry Shrimp, known in Thailand as Gaeng Keow Wan Goong (แกงเขียวหวานกุ้ง), is a vibrant and flavorful Thai curry made with succulent shrimp simmered in a creamy coconut milk sauce infused with aromatic green curry paste, Thai herbs, and fresh vegetables. Famous for its rich fragrance, bright green color, and perfectly balanced sweet, spicy, salty, and savory flavors, this dish is a favorite in Thai seafood restaurants and coastal regions throughout Thailand.
Unlike meat-based curries that require longer cooking, shrimp cooks in just a few minutes, making Green Curry Shrimp a quick and elegant meal that is perfect for busy weeknights as well as special occasions. Tender shrimp absorb the fragrant coconut curry while remaining juicy and naturally sweet, creating a delicious contrast to the bold spices and fresh herbs.
Served over fragrant jasmine rice, Green Curry Shrimp offers an authentic taste of Thailand with every spoonful.
What Makes Green Curry Shrimp Special?
Green Curry Shrimp combines the natural sweetness of fresh shrimp with Thailand's famous green curry paste, made from green chilies, lemongrass, galangal, garlic, shallots, kaffir lime zest, coriander roots, and aromatic spices. Rich coconut milk balances the heat of the chilies, while Thai basil and kaffir lime leaves add fresh herbal aromas that define this classic dish.
Characteristics include:
- Juicy, tender shrimp
- Rich and creamy coconut curry
- Vibrant green color
- Fragrant Thai herbs
- Mild to moderately spicy
- Quick cooking time
- Perfect balance of sweet, spicy, salty, and savory flavors
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
For the Curry
- 500 g large shrimp, peeled and deveined
- 2 cups full-fat coconut milk
- 3 tablespoons Thai green curry paste
- 1 cup seafood or chicken stock
- 1 cup Thai eggplants, quartered
- ½ cup bamboo shoots, sliced
- 6 kaffir lime leaves, torn
- 1 cup Thai basil leaves
- 2 red chilies, thinly sliced
Seasonings
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1 teaspoon light soy sauce (optional)
Optional Garnishes
- Fresh Thai basil
- Sliced red chilies
- Thin strips of kaffir lime leaves
- Lime wedges
Kitchen Equipment
- Large saucepan or wok
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
Step 1: Prepare the Shrimp
Peel and devein the shrimp if necessary.
Pat them dry with paper towels.
Wash and prepare the vegetables.
Quarter the Thai eggplants.
Slice the bamboo shoots.
Tear the kaffir lime leaves.
Wash and dry the Thai basil.
Step 2: Cook the Curry Paste
Heat a saucepan over medium heat.
Add ½ cup coconut milk.
Cook for 2–3 minutes until the coconut milk begins to release its natural oils.
Stir in the green curry paste.
Cook for another 2–3 minutes, stirring continuously until fragrant.
Step 3: Add the Coconut Milk
Pour in:
- Remaining coconut milk
- Seafood or chicken stock
Bring the curry to a gentle simmer.
Avoid boiling vigorously to keep the coconut milk smooth and creamy.
Step 4: Cook the Vegetables
Add:
- Thai eggplants
- Bamboo shoots
- Kaffir lime leaves
Simmer for 8–10 minutes until the vegetables become tender.
Step 5: Cook the Shrimp
Add the shrimp to the simmering curry.
Cook for 2–4 minutes, depending on their size.
The shrimp are ready when they:
- Turn pink and opaque
- Curl into a gentle "C" shape
- Become firm but still juicy
Avoid overcooking, as shrimp can become tough and rubbery.
Step 6: Season the Curry
Add:
- Fish sauce
- Palm sugar
- Soy sauce (optional)
Taste and adjust:
- Add more fish sauce for saltiness.
- Add more palm sugar for sweetness.
- Add more curry paste for additional heat.
Step 7: Finish with Thai Basil
Add:
- Thai basil leaves
- Sliced red chilies
Stir gently for 30 seconds until the basil just wilts.
Remove from the heat immediately.
Step 8: Serve
Ladle the Green Curry Shrimp into serving bowls.
Garnish with:
- Fresh Thai basil
- Sliced red chilies
- Kaffir lime leaf strips
- Lime wedges
Serve hot with steamed jasmine rice.
Chef's Tips
- Use fresh, high-quality shrimp for the best flavor and texture.
- Cook the shrimp only until they are just opaque to keep them tender.
- Full-fat coconut milk produces the richest and creamiest curry.
- Fresh Thai basil and kaffir lime leaves are essential for authentic flavor.
- Simmer gently instead of boiling to maintain a smooth coconut curry.
- Taste the curry before serving and adjust the balance of sweet, salty, and spicy flavors.
Delicious Variations
Classic Green Curry Shrimp
- Large shrimp
- Thai eggplants
- Bamboo shoots
- Thai basil
Mixed Seafood Green Curry
Add:
- Squid
- Mussels
- Scallops
- White fish fillets
for a luxurious seafood curry.
Green Curry Shrimp with Vegetables
Include:
- Bell peppers
- Baby corn
- Snow peas
- Zucchini
for added color and nutrition.
Green Curry with Coconut Cream
Replace part of the coconut milk with coconut cream for an extra-rich and velvety sauce.
Vegetarian Green Curry
Replace the shrimp with:
- Firm tofu
- Mushrooms
- Eggplant
- Broccoli
Use vegetarian curry paste and replace fish sauce with soy sauce or a vegetarian alternative.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Protein | 30 g |
| Carbohydrates | 13 g |
| Fat | 29 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 920 mg |
Nutrition values are approximate and may vary depending on the ingredients used.
Storage Tips
Refrigerator
Store leftover Green Curry Shrimp in an airtight container for up to 2 days.
Shrimp are best enjoyed fresh, so consume leftovers promptly.
Freezer
Freezing is possible for up to 1 month, but the shrimp may become slightly softer after thawing.
Reheating
Reheat gently over low heat until just warmed through. Avoid boiling, as overcooking can make the shrimp tough.
Best Side Dishes
Green Curry Shrimp pairs beautifully with:
- Steamed Jasmine Rice
- Coconut Rice
- Thai Roti
- Fresh Cucumber Salad
- Stir-Fried Morning Glory
- Thai Spring Rolls
- Green Papaya Salad (Som Tam)
- Thai Iced Tea
- Fresh Coconut Water
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw the shrimp completely and pat them dry before adding them to the curry for the best texture.
How do I know when shrimp are cooked?
Shrimp are cooked when they turn pink and opaque and curl into a gentle "C" shape. Overcooked shrimp curl tightly and become rubbery.
Is Green Curry Shrimp very spicy?
Traditional Green Curry has a medium level of heat. You can reduce the amount of green curry paste or add extra coconut milk to make it milder.
What vegetables are traditionally used?
Thai eggplants, bamboo shoots, pea eggplants, kaffir lime leaves, and Thai basil are classic ingredients in authentic Green Curry Shrimp.
Final Thoughts
Green Curry Shrimp (Gaeng Keow Wan Goong) is a delicious Thai seafood curry that combines tender shrimp, creamy coconut milk, fragrant green curry paste, and aromatic herbs into a beautifully balanced dish. The natural sweetness of the shrimp complements the rich curry sauce, while fresh Thai basil and kaffir lime leaves provide unmistakable Thai aromas. Quick to prepare yet full of authentic flavor, this classic recipe is perfect for everything from weeknight dinners to elegant gatherings, bringing the vibrant taste of Thailand to your table.
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