Green Curry Coconut Shrimp & Rice
with Lime-Cilantro Jasmine Rice & Green Beans
- Fish
- Shellfish
- Tree Nuts
Tender shrimp and crisp green beans swim in a lusciously creamy coconut curry sauce brightened with aromatic paste and zesty lime. Served over fragrant jasmine rice with cilantro, this 30-minute Thai-inspired dish delivers the perfect balance of sweet richness, gentle heat, and fresh herbs. Pro tip: stir in butter at the end for extra indulgence!
Ingredients
6 ounce
Green Beans
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
1 ounce
Sweet Thai Chili Sauce
1 unit
Onion
2 tablespoon
Green Curry Paste
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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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.
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Keep covered off heat until ready to serve.
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Meanwhile, wash and dry produce.
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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.
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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.
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Meanwhile, rinse shrimp* under cold water, then pat dry with paper towels.
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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).
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Reduce heat to medium low and add green curry paste. Cook, stirring constantly, until mixture is fragrant, 1 minute.
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Thoroughly shake coconut milk in container before opening.
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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.
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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.
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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).
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Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper.
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Divide rice between shallow bowls. Top with coconut shrimp curry and remaining cilantro. Serve with any remaining lime wedges.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the authentic green curry taste, praising its rich, creamy coconut flavor with a perfect balance of sweetness and spice 🍲.
- Ease of prep: Customers found this dish quick and easy to make, with some noting it's a great one-pan meal with simple prep.
- Suggestions: Some recommended adding extra veggies like bell peppers or asparagus; others suggested including peanuts for crunch.
- Portions: Several mentioned generous shrimp portions, while a few wished for more green beans or vegetables overall.
- Spice level: While many enjoyed the mild heat, some would have liked a spicier option; consider adding extra chili sauce to taste.
Reviews from our home cooks
This dish was tasty, the sauce was a little too sweet for my taste, I might have omitted the sugar. I also added some dried chili flakes for more heat. There were some execution issues with the rice-needed more water and longer cook time. Some high altitude instructions might be helpful. Shrimp and green beans were fresh and crisp.
I love the coconut curries - especially green curry, since it's less common! Also big fan of shrimp curry. The hello fresh ones are never quite as spicy as I'd like... would be nice to have the option to opt into a spicier version for 50 cents extra or something small.
Oh my gosh! Best shrimp dish ever! It has some spice with the curry and chili sauce but sweetness with the coconut milk. This is my new favorite! Five stars!!!!
This dish was delicious. The shrimp and green beans were fresh and the amount of spice and onion were perfect. Please keep this dinner choice in the rotation.
Our shrimp was off (it was open/leaking when it arrived) so I replaced it with some I had in the freezer. BUT my goodness the flavors were fantastic. I love all curries and this was a classic green curry - sweet and rich.
Missing the amount of spice I expected from green curry. This was a very mild coconut curry. Also, I feel like this dish could have used one more vegetable.
Delicious! Love the combination of crisp green beans and the softness of the rice. Great subtle curry flavor.
This curry was very runny. I was trying to cook down the sauce to get it thicker like your photo shows. But the shrimp were getting so overcooked that I stopped. It came out like a bowl of soup with shrimp and rice in it.
This is the best green curry I've ever had, and that includes dishes enjoyed in Thailand and India. Amazing recipe!
OMG SO DELICIOUS!!! Just the right balance of sweet & savory (I did not add any sugar, and had to thicken the broth just slightly w a bit of corn starch slurry), had to eat it with a fork & spoon both. Instant four stars, instant favorite. Thank you for this meal!!!! <3
