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Easy Vegetable Shrimp Thai Green Curry

Easy Thai curry with tons of fresh vegetables and shrimp in a spicy sweet green curry sauce."
Course Dinner, Main Course
Cuisine Asian, Thai
Keyword Easy, healthy, Shrimp, Spicy, Thai
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 470kcal
Author Lyn Croyle


  • ½ cup brown rice
  • ½ cup red black or tri-color quinoa
  • 1 T olive oil
  • 2 cloves garlic
  • 1 T fresh ginger grated
  • 1 small white onion diced
  • 2 medium carrots sliced
  • 2 cup fresh green beans trimmed to 1” pieces
  • 1 pound uncooked shrimp peeled and deveined
  • 1 cup canned coconut milk full fat
  • ½ cup water
  • 2 T Thai green curry paste
  • 2 cups spinach leaves thinly sliced
  • ½ cup basil leaves whole
  • tsp rice vinegar
  • reduced sodium soy sauce
  • Garnish: Hot chiles in rice vinegar or Nam prik diced fresh or dried chiles (red pepper flakes) or sriracha


Rice and Quinoa

  • Place ½ cup rice in 1½ cup of water and bring to a boil. When it boils reduce the heat, cover and simmer for 15 minutes.
  • Rinse the ½ cup of quinoa and set aside. When the rice has been cooking for 15 minutes, stir in the quinoa. If needed add a bit more water (start with 2 T). Cover and allow it to continue cooking for another 15-20 minutes.
  • When the rice and quinoa are cooked, turn off and leave it covered.


  • While the rice is cooking, gather and prep all ingredients for the dish. Dice the onions into about ¼” – ½” pieces and the carrots sliced in rounds or half-rounds. For the ginger, use the large side of a grater and then chop it with a knife to get it a bit more minced.
  • Heat 1 T of oil in a large skillet. When the oil is hot, add the onion and sauté for about 3 minutes.  Add garlic and ginger and continue to sauté for an additional 60 seconds., stirring frequently.
    Easy Vegetable Shrimp Thai Green Curry_Step-1
  • Next, add the carrot and green beans and cook for 3-5 minutes.
    Easy Vegetable Shrimp Thai Green Curry_Step-2
  • When the vegetables begin to soften, add the shrimp and cook 1-2 minutes on each side.
    Easy Vegetable Shrimp Thai Green Curry_Step-3
  • Add the 2 T of curry paste and cook an additional 2 minutes, stirring frequently.
    Easy Vegetable Shrimp Thai Green Curry_Step-4
  • Add the coconut milk to the pan and ½ cup of water. Bring it to a gentle boil, reduce heat, cover and allow to cook for 5-8 minutes to soften the vegetables further. You want the vegetables cooked but still a bit crisp.
    Easy Vegetable Shrimp Thai Green Curry_Step-5
  • When the vegetables are cooked, stir in the fresh spinach, basil, soy sauce and rice vinegar and cook, just long enough to allow the greens to wilt.
    Easy Vegetable Shrimp Thai Green Curry_Step-6
  • Serve up ¾ cup of pilaf in a bowl and top with 1¼ cup of curry. Garnish with your choice of condiments.


Calories: 470kcal | Carbohydrates: 50g | Protein: 24g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 165mg | Sodium: 950mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7000IU | Vitamin C: 20.6mg | Calcium: 150mg | Iron: 3.6mg