Welcome to the GND Recipes Library! Thai curries rely on the perfect balance of spicy, salty, sweet, and sour. While fresh lime juice is usually squeezed in at the end, adding dehydrated citrus and coconut during the cooking process builds deep, foundational flavor into the broth itself.

Recipe Details

• Prep Time: 25 Minutes

• Servings: 4

• Difficulty: Medium

Ingredients

• 1 lb Large shrimp, peeled and deveined

• 2 tbsp Thai green curry paste

• 1 can (13.5 oz) Full-fat coconut milk

• 1 tbsp Fish sauce

• 1 cup Fresh spinach or bok choy

• Fresh cilantro

• GND Shredded Coconut

• GND Green Lime Slices

Step-by-Step Instructions

1. Sauté: Heat a little oil in a large skillet. Fry the green curry paste for 1 minute until fragrant.

2. Simmer: Whisk in the coconut milk and fish sauce. Add 2 GND Green Lime Slices to the simmering broth to infuse it with lime oils. Simmer for 5 minutes.

3. Cook Shrimp: Add the shrimp and spinach. Cook for 3-4 minutes until the shrimp turn pink and opaque.

4. Finish: Remove the lime slices (they have done their job!).

5. Garnish: Serve over jasmine rice, generously garnished with fresh cilantro and GND Shredded Coconut.

💡 GND Pro-Tip: Simmering GND Green Lime Slices directly in your curry broth acts like a bouquet garni, infusing the coconut milk with deep, aromatic citrus oils without making the sauce overly acidic. Top with our Shredded Coconut for the perfect texture! 👉 Shop GND Green Lime Slices