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Spicy Green Coconut Curry with Shrimp
Spicy Green Coconut Curry with Shrimp

Spicy Green Coconut Curry with Shrimp

plus Cilantro-Lime Rice

Recipe Development Team
Recipe Development TeamUpdated on July 28, 2025

If that craving for a rich, flavorful curry can’t wait, you’re in luck! Shrimp, green beans, and onion simmer in a spicy green coconut curry infused with chilis, lemongrass, and garlic. Spoon it all over fluffy jasmine rice, then finish with a sprinkle of cilantro and a squeeze of fresh lime juice.

Tags:
Quick
Easy Prep
New
Allergens:
Shellfish
Tree Nuts
Fish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Onion

6 ounce

Green Beans

1 unit

Lime

¼ ounce

Cilantro

10 ounce

Shrimp

(Contains: Shellfish)

1 unit

Coconut Milk

(Contains: Tree Nuts)

1 teaspoon

Garlic Powder

1 ounce

Sweet Thai Chili Sauce

1 unit

Seafood Stock Concentrate

(Contains: Fish, Shellfish)

2 tablespoon

Green Curry Paste

¾ cup

Jasmine Rice

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Nutrition Values

/ per serving
Calories760 kcal
Fat28 g
Saturated Fat16 g
Carbohydrate95 g
Sugar19 g
Dietary Fiber4 g
Protein27 g
Cholesterol175 mg
Sodium2050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Large Pan
Zester
Paper Towel

Instructions

Cook Rice
1

• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 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.

Prep
2

• While rice cooks, 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.

Cook Veggies
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.

Add Shrimp
4

• While veggies cook, 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.

Simmer Sauce
5

• Thoroughly shake coconut milk in container before opening. • To pan with shrimp, add coconut milk, chili sauce, garlic powder, stock concentrate, 1⁄4 cup water, 1 tsp sugar, and juice from half the lime (1⁄2 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.

Finish & Serve
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.

Shellfish is fully cooked when internal temperature reaches 145°.

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