Thai Shrimp and Basil Curry

thai shrimp and basil curry
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tablespoon vegetable oil
  • 1/2 pound broccoli - cut into bite- size florets, stems trimmed, peeled and chopped
  • 1 red bell pepper, thinly sliced
  • 2 1/2 tablespoons minced fresh ginger
  • 2 1/2 cups light coconut milk
  • 1 1/2 tablespoons green curry paste
  • 3/4 pound medium shrimp, peeled and deveined
  • 1/2 cup sliced basil leaves
  • 1 1/2 limes - 1 juiced and half quartered
  • 3 cups cooked long-grain rice


In a large saucepan, heat the oil over medium-low. Add the broccoli and bell pepper; season with salt and pepper. Cover and cook until the vegetables begin to soften, about 2 minutes. Stir in the ginger and cook until fragrant, about 1 minute. Add the coconut milk and curry paste; bring to a simmer. Stir in the shrimp and 1/4 cup basil; simmer until the shrimp is opaque, about 3 minutes. Stir in the lime juice.

Divide the rice among bowls, top with the curry, garnish with remaining basil and serve with lime wedges.