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Quick 15-Minute Thai Green Curry with Shrimp and Basil

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A fast and flavorful Thai green curry with shrimp and basil that comes together in just 15 minutes, perfect for busy weeknights. This dish balances creamy coconut milk, aromatic basil, and zesty lime for a satisfying meal.

Ingredients

Scale
  • 1 pound peeled and deveined shrimp (medium or large size)
  • 2–3 tablespoons green curry paste
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1/2 cup loosely packed fresh Thai basil leaves, roughly chopped
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 1 cup sliced vegetables (optional: bell peppers, snap peas, or zucchini)
  • 1 tablespoon vegetable or coconut oil

Instructions

  1. Peel and devein the shrimp if not already done. Mince garlic, slice any veggies you’re adding, and roughly chop basil leaves. This should take about 5 minutes.
  2. Heat 1 tablespoon of vegetable or coconut oil over medium heat in a large skillet or wok until shimmering, about 1-2 minutes.
  3. Add minced garlic and 2-3 tablespoons of green curry paste to the hot oil. Stir constantly for about 1 minute until fragrant, being careful not to burn.
  4. Pour in the entire can (13.5 oz / 400 ml) of coconut milk. Stir to combine with the paste into a smooth sauce. Let it simmer gently for 2-3 minutes until slightly thickened.
  5. Stir in 1 tablespoon fish sauce and 1 teaspoon brown sugar. Taste and adjust seasoning as needed.
  6. Add sliced vegetables if using. Cook for about 2-3 minutes until just tender but still crisp.
  7. Add shrimp to the pan in a single layer. Cook 2-3 minutes per side until pink and opaque. Avoid overcooking.
  8. Turn off the heat, stir in the chopped fresh basil and squeeze in fresh lime juice from one lime. Mix gently to meld flavors.
  9. Serve the curry hot over steamed jasmine rice or coconut rice.

Notes

Stir constantly when cooking the curry paste with garlic to avoid burning. Shake canned coconut milk well before opening for creamier texture. Cook shrimp just until pink to avoid rubbery texture. Basil should be added at the end to keep it fresh and bright. Adjust spice level by varying the amount of green curry paste. Leftovers keep well for up to 2 days; add fresh basil when reheating.

Nutrition

Keywords: Thai green curry, shrimp curry, quick dinner, 15-minute recipe, basil, coconut milk, weeknight meal, easy Thai recipe

Find it online: https://prismtaste.com/quick-15-minute-thai-green-curry-with-shrimp-and-basil-recipe-perfect-for-busy-nights/