30-Minute Thai Green Curry Shrimp with Cilantro Lime Rice

This vibrant Thai-inspired green curry brings together succulent shrimp and crisp green beans in a luxuriously creamy coconut sauce. The curry is brightened with aromatic green curry paste and zesty lime, creating a perfect balance of sweet richness, gentle heat and fresh herbs. Served over fluffy jasmine rice infused with cilantro and lime zest, this dish is a feast for the senses.

Ready in just 30 minutes, this recipe is ideal for busy weeknights when you crave something flavorful yet stress-free. A pro tip: stir in a pat of butter at the end for an extra indulgent finish that takes the sauce to the next level.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Green Curry PasteView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry produce. Halve, peel and thinly slice onion. Trim green beans if necessary; halve crosswise (leave any smaller green beans whole). Zest and quarter lime. Roughly chop cilantro.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and green beans; season with salt and pepper. Cook, stirring occasionally, until browned and slightly softened, 2-3 minutes.
4. Meanwhile, rinse shrimp under cold water, then pat dry with paper towels. Add another large drizzle of oil to pan with veggies. Add shrimp; lightly season with salt. Cook, stirring occasionally, until shrimp are lightly browned, 1-2 minutes (they’ll finish cooking in the next step). Reduce heat to medium low and add green curry paste. Cook, stirring constantly, until mixture is fragrant, 1 minute.
5. Thoroughly shake coconut milk in container before opening. To pan with shrimp, add coconut milk, chili sauce, garlic powder, stock concentrate, ¼ cup water, 1 tsp sugar and juice from half the lime (½ cup water and 2 tsp sugar for 4 servings). Stir to combine. Bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until sauce has thickened and shrimp are cooked through, 2-4 minutes. Remove from heat. Taste and season with salt; add another squeeze of lime juice if desired. TIP: For an extra-rich curry, stir in 1 TBSP butter (2 TBSP for 4).
6. Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. Divide rice between shallow bowls. Top with coconut shrimp curry and remaining cilantro. Serve with any remaining lime wedges.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

Can I substitute the green beans?

Snow peas, snap peas or bell peppers would work well.

Is this dish very spicy?

It has a mild to moderate heat. Adjust the curry paste to your preference.