This Thai Green Curry Shrimp with asparagus is loaded with flavour and made in one pan. It’s also ready in about 15 minutes, so it’s a perfect weeknight meal!
This Thai Green Curry Shrimp is one of my favourite meals – quick, easy and full of flavour! This delicious Thai curry with shrimp and asparagus is the perfect weeknight meal – ready in about 15 minutes.
Ingredients and Substitutions
Shrimp – you can use either cooked or raw frozen shrimp. Add the shrimp to the skillet from frozen, so no need to thaw.
I generally will remove the tails, but for the photos, I left a couple of shrimp with the tails on. You can go either way, as you prefer.
Asparagus – you’ll need about 10 spears of asparagus, give or take. You’ll need to blanch it slightly before adding to the pan, as it won’t cook to tender unless you do.
Thai Green Curry Paste – Thai green curry paste is lovely with the asparagus, but you could substitute either yellow or red Thai curry paste, if you don’t have green on hand.
Recipe Tips
- This dish cooks quickly in a hot wok or skillet, so have everything prepared, measured and at the ready to add to the pan as needed.
- This curry is lovely served with rice or rice noodles.
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Get the Recipe: Thai Green Curry Shrimp
Ingredients
- 2 Tablespoons cooking oil
- 1 small onion, sliced
- 1 red bell pepper, seeded and cut into thin strips
- 2 teaspoons fresh ginger, peeled and minced or ginger paste
- 2 cloves garlic, finely chopped
- 3 Tablespoons Thai green curry paste, (can also use red or yellow Thai curry paste)
- 13.5 oz. coconut milk, full-fat or lite
- 3/4 cup chicken broth
- 2 Tablespoons Asian fish sauce
- 10-12 spears asparagus, blanched and cut into 2 to 3-inch pieces
- 8 oz. frozen cooked or raw shrimp, peeled, deveined and trimmed of tails
- Thai or regular basil leaves
- 1 lime, cut in to wedges
- Salt and pepper, to taste
Instructions
- Blanch asparagus: Place asparagus flat on a plate and cover with plastic wrap. Microwave for 60-90 seconds. Allow to cool slightly, then cut into 2 – 3-inch pieces. Alternately, you can boil a bit of water over high heat in your wok and blanch asparagus for a minute or two in the water. Remove to cool, then cut. Discard water and continue with rest of recipe.
- This recipe cooks quickly, so it's best to have all the ingredients prepared and/or measure out and at the ready to add as needed.
- Heat oil in wok or deep skillet over medium-high heat. Add the onion and bell pepper. *If using raw shrimp, add now as well. For cooked shrimp, add later, when instructed. Cook, stirring, until the vegetables soften. Add the ginger and garlic and cook for another 30-45 seconds. Add the curry paste and cook, stirring for 30-45 seconds. Add a few tablespoons of the cream from the top of the coconut milk and cook, stirring another 30 seconds. Add the remainder of can of coconut milk, chicken broth and fish sauce. Add blanched and chopped asparagus and allow mixture to bubble away, stirring occasionally, for 3 minutes or so. if using cooked shrimp, add now and cook another few minutes to warm shrimp. Taste and add salt and pepper to taste. (You can also add additional curry paste, if you like). Note! The sauce will be on the thinner side, as is typical of Thai curries.
- Serve, garnished with basil leaves and with a lime wedge for drizzling. Lovely serve with rice or over rice noodles.
Notes
More Shrimp Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Fantastic
Better than Thai Restaurant
So glad you enjoyed it, Terry! Thank so much :)
This was delicious. The recipe was easy to follow. I will definitely make this again and again. I was looking for an easy recipe to use up some cooked shrimp and this worked well. It’s a very versatile recipe which would allow for many adaptations depending on what you have on hand.
Thanks so much, Kathy. So glad you enjoyed it!
This was actually delicious, pretty good flavour, and easy to follow. I wasn’t sure if the sauce was supposed to be thick so I boiled it longer than needed which unfortunately overcooked my veggies a bit. I guess it’s supposed to be a bit runny (maybe a note stating so would be nice). I used snow peas instead of asparagus and it turned out well. I served this over coconut rice. This is definitely a keeper.
So glad you enjoyed it, Vida and good point, I will note that in the recipe. Thanks so much!
Didn’t change a thing and this came out awesome! I will definitely make this again, and again…….
So glad you enjoyed it, Sally :) Thanks so much!
hI,
Can you kindly confirm how much shrimp to be used in the recipe
i have Green curry powder instead of paste (from TJX)
what qty can i substitute?
thanks
Hi Sangita, you can just use as many shrimp as you like, depending on the size. I would use 14-16 generally. You can substitute 1 Tbsp of green curry powder for the green curry paste. Enjoy :)
I make this often. It comes together quickly and tastes great. The leftovers are even better for lunch!
So glad you are enjoying it Kelly. And don’t you love when you get bonus, delicious leftovers for lunch! Thanks so much :)
Hi Jennifer – the flavour was excellent, but I struggled to get it to thicken a bit? Maybe the type of coconut milk I used?
Hi Nick, Unless you used light coconut milk, it’s probably just that you expected it to be thicker than it is. Generally, Thai curries are not thick. They are more soupy really, as they are usually served spooned over rice or noodles. That said, if you prefer a thicker sauce, simply reduce the amount of added chicken stock (by half maybe?).
So easy – so delicious! Thanks – you saved dinner!
Glad to hear, Cathy! Thanks :)
Beautiful pictures and flavorful seasonal recipes. So glad to stumble upon your blog:)
Thanks so much, Maria :)
We enjoyed this dish.
I thought I had fish sauce, but ran out making a Vietnamese recipe. I used soy sauce mixed with rice vinegar … didn’t ruin the recipe, but REALLY needed the fish sauce. Whatever you do, put raw shrimp (I had 16 shrimp … 21-25 lb) in at the END, as they take only a minute to cook. If you think that robs the dish of shrimp flavor, I suppose you could add the shells when you add the garlic and ginger, then remove them with tongs sometime after you add the chicken stock and milk. I think I might use less stock next time. Curry had right amount of heat and I did not add any extra paste at the end. Thanks … will make again.
So glad you enjoyed it, Karen :) Thanks!
Oh my goodness. This has all of my favourite things in it! Yummy :)
Thanks so much, Cathleen :)
I have now made it twice with thin asian noodles and naan bread…… yum
So glad you are enjoying it! One of my favourite quick and delicious meals :)