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5 from 2 votes

Green Curry Shrimp

Green Curry Shrimp – A quick fix for a comforting, delicious, and healthy meal. The cooking is simple, foolproof, and forgiving. Learn all the tips for creating your own shrimp curry without a recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Thai
Servings: 2 to 4
Calories: 400kcal
Author: Maggie Zhu


For the quinoa (Optional) (*See footnote 1)

  • 1/2 cup uncooked quinoa
  • 1/2 teaspoon salt

For the curry

  • 1/2 pound (2 packs) SizzleFish shrimp
  • 1 tablespoon Japanese sake (or Shaoxing wine or dry sherry)
  • 1 teaspoon potato starch
  • 2 tablespoons coconut oil (or vegetable oil)
  • 1/4 cup chopped shallot (or onion)
  • 2 cloves garlic , minced
  • 1 slice ginger , minced
  • 1 to 2 tablespoons Thai green curry paste use more if you like your dish spicy
  • 1 13- to 14-oz can unsweetened coconut milk (not low-fat or lite)
  • 1 and 1/2 cup chicken stock
  • 1 teaspoon sugar (or more)
  • 1 tablespoon fish sauce (or soy sauce, or oyster sauce, or hoisin sauce)
  • salt to taste
  • 2 cups cherry tomatoes
  • 2 tablespoons chopped cilantro
  • 2 lime wedges (Optional)


To cook quinoa

  • Place quinoa in a fine mesh strainer. Rinse thoroughly with cool water. Drain and transfer to a saucepan.
  • Add 2 cups water and salt. Cook over medium heat until boiling. Turn to medium low heat, cover, and simmer for 15 minutes.
  • Remove the pot from heat and let sit covered for 5 minutes. Drain and transfer to serving plate.

To cook curry

  • Combine shrimp, Japanese sake, and potato starch in a small bowl. Mix well by hand. Let marinate for 5 minutes.
  • Heat 1 tablespoon coconut oil in a large nonstick skillet over medium heat until warm. Add shallot, garlic, and ginger. Cook and stir until it starts to sizzle.
  • Add green curry paste. Stir and cook for a minute, until the herbs are evenly coated with the paste.
  • Add coconut milk, chicken stock, sugar, and fish sauce. Cook until boiling. Turn to low heat. Let simmer until it thickens.
  • Cook shrimp separately while simmering the curry. Add 1 tablespoon oil to another skillet and cook over medium high heat until warm. Add shrimp. Cook and stir until both sides turn white, but the shrimp are not cooked through yet. Sprinkle with salt and black pepper, stir to mix well. Transfer shrimp into the curry and save the remaining oil in the skillet.
  • Add cherry tomatoes to skillet. Cook and stir over medium high heat until the tomatoes are cooked through and the surface slightly blistered. Season with salt and pepper. Transfer tomatoes into the curry.
  • Mix the curry and taste it. Adjust the seasoning by adding more salt, if needed. Garnish with cilantro and give it a final stir.
  • Pour curry with shrimp and tomatoes onto the quinoa. If you’re serving the curry with other sides, transfer the curry to a serving plate. Garnish with lime wedges.
  • Serve warm as main.


  1. You can also serve the dish with steamed rice, all kinds of noodles, flatbread (or even other types of bread), or tortilla chips (my favorite).


Serving: 450g | Calories: 400kcal | Carbohydrates: 19.2g | Protein: 17.6g | Fat: 30.4g | Saturated Fat: 25.8g | Cholesterol: 119mg | Sodium: 872mg | Potassium: 842mg | Fiber: 4.4g | Sugar: 10.3g | Vitamin A: 1850IU | Vitamin C: 39.6mg | Calcium: 100mg | Iron: 2.5mg