Thai Green Curry with Shrimp

Serve curry over hot jasmine rice with fresh squeezes of lime juice.


  • 2 tablespoons avocado or vegetable oil
  • 1 onion cut into slices
  • 1 jalapeño or other hot chilipepper diced (omit for less heat)
  • 2 carrots sliced on a bias
  • 2 garlic cloves
  • 1 red pepper cut into slices
  • 1 bunch of tatsoi stems chopped (leaves chopped if large, canremain whole if baby)
  • 3 tablespoons fresh lemongrass finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon fresh ginger grated
  • 3 to 5 tablespoons green curry paste (depending how spicy you like it)
  • 1 14-ounce can of coconut milk
  • 1 cup of vegetable broth optional
  • 1 tablespoon fish sauce
  • 1 pound large shrimp (peeled, deveined, tails removed)
  • 1/2 cup Thai basil
  • Fresh limes
  • Jasmine rice, for serving


  • Heat oil in a large, high-walled skillet over medium-high heat.
  • Add onion, jalapeño, and carrot and cook until slightly softened.
  • Add garlic, cook until fragrant about one minute.
  • Add red pepper and tatsoi, cook until slightly softened.
  • Push vegetables to side of pan.
  • Add lemongrass, turmeric, ginger, and curry paste, cook and stir to bloom spices and release fragrance, about 1 minute.
  • Stir in coconut milk, broth if you prefer a thinner curry, and fish sauce. Add shrimp, and cover with sauce.
  • Bring to a boil.
  • Reduce heat to medium-low, and simmer for about 5 minutes, until shrimp is cooked. Stir in Thai basil.


Kendra Parker spends her spring reconnecting with nature and soaking up as much sun as she can get before the next rainy day. Preparing her garden and enjoying fresh food again is a spring pastime.