clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Thai Green Curry Shrimp

Thai Green Curry Shrimp (AIP)

  • Author: Jaime Hartman
  • Total Time: 30 mins
  • Yield: 4 servings 1x


Feel free to use a store-bought green curry paste in this shrimp curry, but if you need to avoid nightshades or just want the challenge, try making it from scratch!


  • 2 tablespoons coconut oil
  • 1 large yellow onion, sliced
  • 3/4 cup thinly sliced scallions (green onions)
  • 2 tablespoons homemade green curry paste
  • 1 can (15.5 ounces) coconut milk
  • 1/2 tablespoon coconut sugar
  • 3 tablespoons fish sauce
  • 3 dried kaffir lime leaves or 1 teaspoon lime zest
  • 2 pounds raw shrimp, peeled and deveined
  • 1 tablespoon chopped cilantro leaves, plus more to garnish


  1. In a large skillet or wok, heat coconut oil over medium high heat. Add onion slices and cook, stirring frequently, just until soft but not browned (about 3 minutes).
  2. Add scallions and paste. Stir and cook until fragrant (only about 30 seconds).
  3. Add coconut milk, coconut sugar, fish sauce, and kaffir lime leaves or lime zest. Bring to a boil and then add shrimp. Cook, stirring frequently, just until shrimp are cooked through (about 3-5 minutes).
  4. Off heat, remove and discard kaffir lime leaves and stir in chopped cilantro leaves.
  5. Serve, garnished with cilantro, alone or over cauli-rice.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Entree
  • Cuisine: Thai