Green Coconut Shrimp Curry

by: Chef Mike Shannon

Compatible Wolf Appliances:


Green coconut curry is a great dish for any season. This version uses shrimp as the protein but can also be made with chicken if desired. Purchase a high-quality green curry paste to achieve the most flavorful result.

Prep Time
Cook Time


  • 3 tablespoons oil
  • 1 large onion, diced
  • 2 cups mushrooms, sliced
  • 2 carrots, peeled and diced
  • 1 red bell pepper, diced
  • 1 stalk lemon grass, minced
  • 2 tablespoons fresh ginger, minced
  • 1 tablespoon fresh garlic, minced
  • 2 cans coconut cream
  • 2-3 tablespoons Thai green curry paste
  • 2 pounds or 16-20 shrimp, peeled and deveined
  • salt and pepper, to taste
  • 1/3 cup cilantro leaves
  • 1-2 tablespoons fish sauce
  • 1-2 tablespoons freshly squeezed lime juice
  • 4 cups cooked basmati rice


Heat the oil in a large skillet or wok over medium heat on a Wolf Burner.

Turn Wolf Burner to high. Add the vegetables, lemongrass, ginger, and garlic, and cook for about 5 minutes or until the vegetables are brown on all sides. Stir in the curry paste and coconut cream. Add a small amount of salt. Cook for approximately 10 minutes at a low simmer until the sauce has thickened.

Add the shrimp, and slowly cook for approximately 4 minutes until the shrimp are cooked through but not overdone.

Add lime to taste, fish sauce to taste, cilantro, and serve immediately with rice.