Kaeng Khiao Wan Goong (green Curry Shrimp)

Kaeng Khiao Wan Goong, or Green Curry Shrimp, is a classic Thai dish known for its vibrant color and bold flavors. This creamy and spicy curry is a perfect combination of succulent shrimp, aromatic herbs, and creamy coconut milk, creating a delightful balance of flavors. It's a must-try for any Thai food enthusiast!

Kaeng Khiao Wan Goong (green Curry Shrimp)

Ingredients

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 cups (480ml) coconut milk
  • 3-4 tbsp green curry paste
  • 1 cup (240ml) chicken or vegetable broth
  • 1 red bell pepper, sliced
  • 1 cup (150g) bamboo shoots, drained
  • 1 cup (30g) Thai basil leaves
  • 2-3 tbsp fish sauce
  • 1-2 tbsp palm sugar or brown sugar
  • 2-3 kaffir lime leaves, torn
  • 1-2 Thai red chilies, sliced (optional for extra heat)

Instructions

  1. In a large pot or wok, heat 1 cup of coconut milk over medium heat until it starts to bubble.
  2. Add the green curry paste and stir-fry for 2-3 minutes until fragrant.
  3. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque.
  4. Pour in the remaining coconut milk and broth, then add the bell pepper, bamboo shoots, and kaffir lime leaves. Simmer for 5-7 minutes.
  5. Season with fish sauce and sugar to taste. Add Thai basil leaves and red chilies (if using), then simmer for another 2-3 minutes.
  6. Remove from heat and serve the green curry shrimp hot with steamed jasmine rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
15g
Protein
25g
Fat
20g

Supplies

Large pot or wok Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serving Suggestions: Serve the green curry shrimp with steamed jasmine rice for a complete and satisfying meal.

Tips & tricks

Tips: Adjust the amount of green curry paste and Thai red chilies to control the spiciness level of the dish according to your preference.

Cost

$20