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Homemade Green Curry Shrimp with Coconut Broth photo

Green Curry Shrimp with Coconut Broth

This Green Curry Shrimp with Coconut Broth is a flavor-packed experience! Creamy, spicy, and comforting, it's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southeast Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 2 whole jalapeño peppers (or 4 small green Thai chili peppers)
  • 1/2 whole red onion (small, diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger (fresh, grated)
  • 1 whole lemongrass stalk (fresh or 2 tablespoons from a jar)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 small bunch cilantro (fresh)
  • 1 teaspoon brown sugar (or coconut palm sugar)
  • 1 whole lime (juiced)
  • 1 tablespoon soy sauce (or coconut aminos)
  • 2 cups vegetable stock (homemade)
  • 1 cup light coconut milk
  • 1 1/2 pounds shrimp (raw, peeled and deveined)
  • Brown rice or noodles (for serving)

Equipment

  • Chef's knife
  • Cutting board
  • Large pot or Dutch oven
  • Wooden Spoon
  • Measuring cups and spoons
  • Serving bowls

Method
 

Preparation Steps:
  1. Gather all your ingredients. Dice the red onion, mince the garlic, and grate the ginger. Prepare the lemongrass and slice the jalapeños or green Thai chilies.
  2. In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the diced red onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic, grated ginger, and chopped lemongrass, stirring until fragrant, about 1-2 minutes.
  3. Stir in the sliced jalapeños or green Thai chilies, ground coriander, and ground cumin. Cook for an additional minute to bloom the spices.
  4. Pour in the vegetable stock and light coconut milk. Bring to a gentle simmer, then add brown sugar, lime juice, and soy sauce. Simmer for about 10 minutes.
  5. Add the shrimp and cook for 3-5 minutes until pink and opaque. Avoid overcooking to keep them tender.
  6. Remove from heat and fold in fresh cilantro. Serve over brown rice or noodles, garnished with additional cilantro and lime wedges if desired.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Reheat gently on the stove, adding a splash of water if needed.
  • Adjust spice levels by using fewer or more chilies.