Spicy green curry cooked with shrimp, carrots, mushrooms, and snap peas in coconut milk. Quick to make with simple ingredients, this shrimp green curry is absolutely delicious with rice or noodles.
I’m actually not a fan of curry. I feel that curry has too many spices which overwhelm me. However, Thai green curry is an exception.
I love the spicy kick, the fragrance of lemongrass, and the exotic taste of coconut.
Actually, I’m just a fan of Thai food in general.
What I love about this recipe (although it’s true with most of my recipes) is that you can customize the ingredients to your taste. You can add whatever vegetables or meat you like, just keep the proportions the same.
This green curry is rich and creamy since it’s cooked in coconut milk.
Cooked with mushrooms, carrots, and snap peas, you have different flavors and texture. A little sweetness from the carrots and a bit of a crunch with snap peas.
I love being able to spoon the creamy curry over my rice. Soo tasty!
Prepare the vegetables. Slice the carrots, slice the mushrooms, and remove the ends from the snap peas.
Add about two tablespoons of vegetable oil to a medium sized skillet over medium heat. Allow the oil to warm up for about a minute before adding the sliced carrots. I like adding the ingredients that take longer to soften first. And I find that carrots take forever to become soft. Cook the carrots for a few minutes until they’re soft.
Next, add the mushrooms and cook them until they’ve softened.
Add the snap peas and cook them until they’ve started to soften but still retain their crispness. You don’t want to overcook the snap peas.
Pour in the coconut milk, add the green curry paste, and stir in the granulated sugar.
Make sure to buy good quality coconut milk. You want the curry to be rich and thick, not watered down.
My favorite brand is Chaokoh.
The green curry paste that I used is Mae Ploy Thai Green Curry Paste. I actually don’t use anything else since I love how flavorful the curry paste by this brand is. If you feel the green curry is too spicy, you can also try the red curry, yellow curry, Panang curry, or Massaman curry, all of which are different in flavor and less spicy.
Once you are ready to serve the curry, stir in the shrimp and cook them until they are no longer translucent and gray. The shrimp are cooked when they turn an orange color.
Serve the curry warm with rice or noodles. I love spooning the curry over my rice to make my rice creamy and delicious.
I’ll be bringing this to Fiesta Friday! Join me and other bloggers there =)
- ⅔ cup carrots, sliced
- 1 ½ cup mushrooms, sliced
- 1 cup snap peas, ends removed
- 2 tablespoons vegetable oil
- 1 13.5 oz can coconut milk
- 2 tablespoon Thai green curry paste
- 1 ½ teaspoons granulated sugar
- ⅔ cups shrimp
- Prepare the vegetables by slicing the carrots, slicing the mushrooms, and removing the ends of the snap peas.
- Add vegetable oil to a medium sized skillet over medium heat. Allow the vegetable oil to heat for about a minute. Once the oil has heated up, add the carrots and cook them until they’ve softened.
- Add the mushrooms and cook the mushrooms until they’ve softened.
- Add the snap peas, and cook them until they have softened but still retain its crispness.
- Pour the can of coconut milk into the skillet. Stir in the Thai green curry paste and granulated sugar until they are evenly incorporated.
- When almost ready to serve, add the shrimp to the curry and cook the shrimp until they become orange, no longer translucent and gray.
- Serve the curry warm with rice or noodles.