Thai Green Curry with Shrimp


I am Thai and love my country’s cuisine. Don’t you?

I love all the flavors and textures of Thai food – it doesn’t just take me home through my senses, it makes my body physically happy!

This is a really simple way to make a dish that explodes with Thai flavors without requiring exotic ingredients.

Watch me make it here on The Kit’s Kitchen Show!




  • 1 cup thawed shrimp
  • 1 tablespoon olive oil 
  • ¼ cup chopped onions
  • ¼ cup chopped celery
  • ¼ cup chopped carrots
  • 2 cloves garlic, minced 
  • 2 cups vegetables like zucchini, peppers, squash, mushrooms, tomatoes, etc.
  • 1 14oz can coconut milk  
  • 2 tablespoons Thai green curry paste 
  • 1 cup cilantro and basil, chopped
  • 1-2 tablespoons Thai fish sauce to taste
  • 1-2 tablespoons soy sauce to taste 
  • Salt and pepper to taste 


  • Thaw shrimp and prepare all the vegetables, set aside
  • Whisk curry paste with ⅓ of the coconut milk 
  • Heat oil in pot, add onions, carrots, celery and garlic – sauté until vegetables are soft
  • Add all other vegetables, coconut milk and curry paste, and the rest of coconut milk 
  • Add shrimp, and half the herbs, stir to mix well. 
  • Add fish sauce, soy sauce and pepper to taste 
  • Let simmer until about 20 minutes. Garnish with cilantro and basil
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