Thai Green Curry Shrimp

overhead shot of bowl with shrimp and peas over rice

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5 from 1 vote

A Thai dish with peas and shrimp served over rice.

Total Time1 20

Course: Main Dish

Cuisine: Asian

Keyword: pea, rice, shrimp

Servings: servings

Calories: 618kcal

Author: Tricia

Ingredients

2 cans 13.5 or 14 ounce cans unsweetened coconut milk I used one regular and one lite
¼ cup Thai green curry paste
2 ½ tablespoons Asian fish sauce
1 tablespoon packed light brown sugar
1 lb. large shrimp shelled and deveined
½ cup fresh basil leaves torn into bite-size pieces
1 ½ cups fresh or frozen green peas thawed if frozen

Instructions

Spoon ½ cup of the thick coconut cream into a large heavy saucepan. Heat over medium heat and add the curry paste. Whisking constantly, cook until heated through and smooth, about 3 minutes. Stir in the remaining coconut milk and bring to a boil over high heat, whisking frequently. Boil for several minutes then reduce the heat to low and add the fish sauce and sugar. Simmer gently for 5 minutes, whisking occasionally.
Increase the heat to medium high, stir in the shrimp and cook just until the shrimp are opaque, about 4 minutes. Stir in the basil and peas and cook, stirring frequently, until the peas are heated through, about 1 minute.
Serve over jasmine rice.

Notes

(Adapted from a recipe in the Spring 2012 edition of CookFresh magazine)

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition