Thai Green Curry Shrimp (AIP)
Prep time
Cook time
Total time
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!
Recipe type: Entree
Cuisine: Thai
Serves: 4 servings
  • 2 tablespoons coconut oil
  • 1 large yellow onion, sliced
  • ¾ cup thinly sliced scallions (green onions)
  • 2 tablespoons homemade green curry paste
  • 1 can (15.5 ounces) coconut milk
  • ½ 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.
Recipe by Gutsy By Nature at