Green Curry Shrimp
To make into a paste
  • Garlic- 5 cloves
  • Ginger, fresh- 2 inch slice
  • Cloves, whole- 4
  • Cinnamon, whole- 2 inch slice
  • Whole pepper corns- 5
  • Cilantro, chopped- 3 stalks 0r ¼ cup chopped
  • Green chili, chopped- 1
For making curry
  • Oil- 1 tbsp
  • Large Shrimp, deveined tail on- 15
  • Onion, chopped small- 1
  • Garlic, minced- 3 cloves
  • Salt- to taste
  • Green pepper, diced- 1
  • Turmeric powder- 2 pinches
  • Chill powder- ¼ tsp
  • Tamarind paste- small gooseberry sized soaked in 3 tbsp warm water
  • Lemon grass, dried (optional)- 1 stalk only the white part
  • Water- 1 cup
  • Coconut milk, thick- ½ cup
  1. In a blender, grind the above mentioned "to make a paste" ingredients till it's smooth.
  2. Devein and clean the shrimp under running water, if possible keep the tail.
  3. Heat a large pan and add oil, add minced garlic, fry it till it starts to turn golden in color.
  4. Add the chopped onion, salt and saute for a while.
  5. Add the ground paste and cook for a few minutes.
  6. Add green pepper, turmeric powder and chili powder, combine well.
  7. If you are using lemon grass add that too.
  8. Now, pour the soaked tamarind juice without any seeds in it.
  9. Add water, let it come to a boil.
  10. Add the shrimp and cook covered till shrimp gets cooked well.
  11. Open the lid and let the curry gets thickened.
  12. Add coconut milk and heat for some more time.
  13. Serve hot with rice or enjoy as a soup.
  14. You could adjust the spice level by adding more of coconut milk or by not adding chili powder.
Vegetarians can add veggies like diced carrots, green pepper, red pepper, beans etc.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at