Jungle Curry Shrimp
Fiery and herbaceous Thai jungle curry with tender shrimp, green peppercorns, and kaffir lime leaves. Ready in under 20 minutes for a restaurant-quality weeknight dinner.
- Total time
- 18 min
- Servings
- 2
- Calories
- 287
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Tear kaffir lime leaves in half to release oils.
Step 2
Pat shrimp dry with paper towels.
Step 3
Halve eggplant or green beans into bite-sized pieces.
Step 4
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.
Step 5
Add curry paste, stir constantly until fragrant.
Step 6
Pour in coconut milk slowly, stirring to blend with paste.
Step 7
Add fish sauce and sugar, stir until combined.
Step 8
Bring to a gentle simmer over medium heat.
Step 9
Add eggplant or green beans, simmer 3–4 minutes.
Step 10
Stir in green peppercorns and kaffir lime leaves.
Step 11
Add shrimp in a single layer, do not stir immediately.
Step 12
Simmer 2–3 minutes until shrimp edges turn pink.
Step 13
Gently fold shrimp, simmer until fully cooked through.
Step 14
Taste and adjust with fish sauce or lime juice as needed.
Step 15
Tear Thai basil leaves and scatter over curry.
Step 16
Serve immediately in bowls with jasmine rice on the side.
Tools you’ll need
- 12-inch stainless steel or non-stick skillet
- Wooden spoon or silicone spatula
- Measuring spoons
- Paper towels
- Cutting board and sharp knife
- Serving bowls
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