Thai Green Curry with Shrimp from Noodles & Company features tender shrimp simmered in a fragrant blend of vibrant green curry sauce, coconut milk, bamboo shoots, and fresh Thai basil, served over steamed jasmine rice for a rich, spicy, and aromatic dining experience.
Equipments
- Saucepan
- Skillet or wok
- Rice cooker or pot (for jasmine rice)
- Mixing spoon or spatula
- Ladle
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Serving bowls or plates
Ingredients
- 1 lb (450g) raw shrimp, peeled and deveined
- 2 tablespoons green curry paste
- 1 (14 oz) can coconut milk
- 1/2 cup bamboo shoots, sliced
- 1/2 cup Thai basil leaves
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1/2 cup snap peas
- 1 small onion, sliced
- 2 cups jasmine rice
- 2 cups water (for cooking rice)
- 1 lime (for serving)
Fresh shrimp is essential for authentic flavor and texture in this Thai Green Curry, while high-quality green curry paste ensures a vibrant and balanced spice profile. Coconut milk should be full-fat for a rich, creamy sauce that complements the aromatic Thai basil and tender bamboo shoots. Selecting jasmine rice from reputable sources guarantees the fluffy, fragrant bed needed to soak up the curry perfectly. Using fish sauce adds the necessary umami depth, but you can adjust the amount based on your salt preference. Your Thai Green Curry with Shrimp from Noodles & Company copycat menu will taste most authentic by sourcing fresh, aromatic ingredients and maintaining proper ingredient ratios.
Instructions
- Instructions:
- Rinse jasmine rice under cold water until water runs clear.
- Add 2 cups jasmine rice and 2 cups water to rice cooker or pot; cook according to package instructions.
- Heat vegetable oil in skillet or wok over medium heat.
- Add sliced onion and sauté until translucent.
- Add green curry paste and stir for 1–2 minutes until fragrant.
- Pour in coconut milk and stir to combine.
- Add fish sauce and brown sugar; mix well.
- Add shrimp and simmer until shrimp turn pink and are cooked through.
- Stir in bamboo shoots, red bell pepper, and snap peas.
- Cook for 2–3 minutes, until vegetables are just tender.
- Add Thai basil leaves and stir gently.
- Taste and adjust seasoning if needed.
- Fluff cooked jasmine rice.
- Serve curry over steamed jasmine rice in bowls.
- Garnish with lime wedges and additional Thai basil, if desired.
Substitution
Thai Green Curry with Shrimp from Noodles & Company copycat features a flavorful shrimp curry made with green curry paste and coconut milk, served over jasmine rice. You can substitute shrimp with chicken, tofu, or vegetables if preferred or for dietary needs. Bamboo shoots may be replaced with water chestnuts or bell peppers to maintain crunch. Coconut milk is essential for creaminess, but light coconut milk or coconut cream can be adjusted based on desired richness. Use fish sauce or a soy sauce alternative if you require a vegetarian or vegan option.
Tips
Ensure you rinse the jasmine rice thoroughly under cold water to remove excess starch for fluffier results during cooking. When adding green curry paste to the hot oil, stir continuously for 1-2 minutes to release its full aroma and flavor without burning. Shrimp cooks quickly; simmer just until they turn pink to avoid rubbery texture and ensure tenderness. Taste your curry before serving so you can adjust salt, sweetness, or spice levels to suit your preference for a perfectly balanced dish.
Nutritions
Thai Green Curry with Shrimp provides a balanced mix of protein from shrimp and healthy fats from coconut milk, supporting muscle growth and energy. The dish includes fiber-rich vegetables like bamboo shoots, red bell peppers, and snap peas, which contribute vitamins A and C, antioxidants, and digestive benefits. Jasmine rice adds a source of carbohydrates for sustained energy. Your meal is nutrient-dense and designed to fuel your body with essential macronutrients and micronutrients.
Storage
Store leftover Thai Green Curry with Shrimp in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor. Separate the curry and jasmine rice if possible, as storing them separately helps preserve the texture of the rice. Reheat thoroughly in a saucepan over medium heat until the shrimp is hot, ensuring your meal stays safe and delicious.
Variation or Alternatives
For a variation, substitute shrimp with sliced chicken breast or tofu to cater to different protein preferences without compromising flavor. Replace bamboo shoots with water chestnuts or baby corn to add a different crunch and texture. You can deepen the curry's richness by briefly roasting the green curry paste in oil before adding coconut milk. To enhance the dish's aroma, finish with freshly chopped cilantro or mint in place of Thai basil for a different herbaceous note.
Allergies
Your Thai Green Curry with Shrimp contains shrimp, which is a common shellfish allergen and can cause severe reactions in sensitive individuals. The dish also includes fish sauce, another potential allergen for those with fish allergies. If you have any known shellfish or fish allergies, it is essential to avoid this dish or seek allergen-free alternatives.
Why this recipe?
Thai Green Curry with Shrimp from Noodles & Company features a perfect blend of creamy coconut milk, fresh green chilies, and aromatic spices that create an authentic and rich flavor profile. The dish combines tender shrimp with vibrant vegetables, offering a balanced taste and texture that appeals to seafood lovers and curry enthusiasts alike. Trying to make a copycat version allows you to customize the spice level and ingredients to your preference while enjoying a restaurant-quality meal at home. Your efforts to replicate this menu favorite can result in a flavorful, satisfying dish that captures the essence of Thai cuisine.