Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon coconut or vegetable oil
  • 1 small yellow or white onion (thinly sliced)
  • 3 garlic cloves (minced)
  • 2 teaspoons fresh grated ginger (see note)
  • 1 (4 ounce) jar Thai green curry paste (see note)
  • 1 (14 ounce) can full-fat coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 pound large shrimp (peeled and deveined)
  • 1 bell pepper (any color, thinly sliced)
  • 1/4 cup shredded or thinly-sliced carrots
  • small handful Thai basil or cilantro
  • juice of 1 lime
  • rice and lime wedges (for serving)

Instruction

  • Warm oil in a large skillet over medium heat. Add onions and cook 2-3 minutes, stirring frequently. Add garlic, ginger, and curry paste. Cook another 2 minutes, stirring frequently. Stir in coconut milk, fish sauce, and brown sugar, and bring the mixture to a gentle simmer.
  • If serving with rice or noodles, let the sauce continue to simmer at this stage until those are nearly finished.
  • When almost ready to serve, add shrimp, peppers, and carrots to the skillet. Cook 3-4 minutes, just until the shrimp are pink and opaque. Stir in Thai basil or cilantro and lime juice. Remove from the heat.
  • Serve heaping spoonfuls of the curry over rice, noodles, or other sides as desired, with extra lime wedges and basil or cilantro for garnish.