Spicy Green Coconut Curry with Shrimp
plus Cilantro-Lime Rice
- 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
1 unit
Microwavable Rice
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
1 ounce
Sweet Thai Chili Sauce
1 unit
Onion
8 ounce
Green Beans
2 tablespoon
Green Curry Paste
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
cup
Jasmine Rice
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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).
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The shrimp curry is a favorite, with just the right amount of flavor 🍲.
- Suggestions: Consider adding curry powder for a different twist on the dish.
- Portions: Customers loved the generous amount of shrimp in this recipe.
Reviews from our home cooks
Amazing! Just the right amount of flavor and huge portions of shrimp!
The shrimp curry is a favorite. I added curry powder instead of the green curry in the kit.
The recipe didn't come in the box. The broccoli spoiled. The rice never cooks right on the stovetop.
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