Category: Thai

Green Curry Tofu

Green Curry Tofu

One of our most popular menu items is our Green Curry Shrimp. And it’s easy to see why. It’s rich, creamy, spicy, and full of colorful veggies. I am a firm believer though that vegetarians deserve to get in on the fun too, and that’s read more

Tamarind Shrimp

Tamarind Shrimp

How do we love shrimp? Let us count the ways. There’s Green Curry, Salt Baked, Coconut, Spicy Salads, Noodles.…you get the drift. But when I want an easy appetizer that is sure to wow people, I reach for this Tamarind Shrimp. It’s super fast but read more

Green Curry Shrimp

Green Curry Shrimp

One of the most popular dishes at our restaurant is the Green Curry Shrimp. And it’s one of my favorites too. So I wanted to make a streamlined version that was easier to recreate at home. And I managed to keep all the fresh, herbal flavor that is the hallmark of  Thai green curry while making it something we can enjoy on a busy weeknight. Plump shrimp swimming in a fragrant coconutty curry broth-what’s not to enjoy?

green curry shrimp ingredients

Green Curry Paste

Yes, you can use a commercial green curry paste in a pinch, but making it from scratch adds explosive flavor. I use canned red curry paste all the time, but green curries rely on fresh herbs and aromatics, and the commercial varieties really can’t compete. I know the ingredient list looks long, but all you’re really doing is blitzing everything in the blender. And this can be made ahead of time, leaving you just 15 minutes cooking time when you’re ready to have green curry shrimp for dinner. The recipe makes more than you need, and freezes beautifully, so a homemade curry dinner is always within reach.

Start by soaking the dried shrimp, and get the other green curry paste ingredients prepped while they soak. Since everything goes into the blender anyway, you just need a rough chop here.

shallots green curry shrimp

blend green curry shrimp

You’ll only use about a third of the curry paste for this recipe, so divide and freeze the remaining paste for fast future dinners.

Veggie Packed Curry

One of the things that makes this Green Curry Shrimp so special is the variety and abundance of vegetables. Eggplant, onions, shiitake mushrooms, and spinach add so much texture and flavor.

eggplant green curry shrimp

onions green curry shrimp

coconut green curry shrimp

At this point I bring the mixture to a simmer, stirring and scraping to get up all those good browned bits. Then I lower the heat and cook until the eggplant has softened. Chinese eggplant softens pretty quickly, making it well suited for this dish. If you are using a standard globe eggplant, I think pre-cooking it either by roasting, frying, or baking might be best. You want the eggplant soft and creamy.

spinach green curry shrimp

green curry shrimp stir

This is a deeply flavorful curry, but it is not intensely spicy. If you like it hot, you can add more jalapenos to the curry paste, or add some chopped chilis to the finished dish. Make it an authentic Thai meal by serving it over rice to sop up the sauce and with some Boba Thai Tea!

I can’t wait for you to try this Green Curry Shrimp; we loved it as much as we love our restaurant version. Let me know what you think by rating the recipe below and leaving a comment. And show off your beautiful curry by tagging us in your pics @funkyasiankitchen, we love hearing from you and seeing your creations!




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green curry shrimp recipe card

Green Curry Shrimp

  • Author: Funky Asian Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 minutes
  • Yield: serves 4 1x
  • Category: Main
  • Cuisine: Thai



Green Curry Paste:

  • 3 green chiles (like jalapeno or serrano) roughly chopped
  • 1/4 cup cilantro leaves
  • 2 lemongrass stems, trim and use only bottom 4 inches (If using frozen chopped, use 3 tablespoons)
  • 2 Tablespoons chopped galangal
  • 5 cloves garlic
  • 2 tablespoons dried shrimp, soaked in hot water for 15 minutes (use miso for vegetarians or omit entirely)
  • 1 tablespoon peeled and roughly chopped ginger
  • 2 large shallots, peeled and roughly chopped
  • 4 large kaffir lime leaves
  • 2 Tablespoons fish sauce (use 2 Tablespoons water and 1 teaspoon salt if vegetarian)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground black pepper
  • 4 Tablespoons light brown sugar

Green Curry Shrimp:

  • 3 tablespoons neutral oil
  • 6 tablespoons green curry paste, divided
  • 2 large cloves garlic minced
  • 1 Tablespoon peeled and minced ginger
  • 1 ½ lb large shrimp (21-25 size)
  • 1 can coconut milk (12-13 oz)
  • 3 Tablespoons fish sauce
  • 1 medium chinese eggplant
  • ½ large onion, thinly sliced
  • 6 oz shiitake mushrooms
  • 1 ½ oz baby spinach (large handful)

For serving:

  • Hot rice
  • Limes Wedges


Make the Curry Paste:

  1. Drain the dried shrimp. 
  2. Place the dried shrimp, chilis, cilantro, lemongrass, galangal, garlic, dried shrimp, ginger, shallots, kaffir limes leaves, fish sauce, cumin, turmeric, coriander, black pepper, and brown sugar in a food processor or blender and process until smooth, about 1 minute. (If you’re having problems blending, add a tablespoon or two of water). 
  3. Set aside or refrigerate until ready to make the curry. (You will only use about ⅓ of the paste. You can split and then freeze the remaining paste to use for future curries.)


Prepare Green Shrimp Curry:

  1. Trim the stem off of the eggplant and then cut it into ½ inch pieces. (I used a roll cut where you turn the eggplant a ¼ turn after each cut. But you can just cut it into rounds.) Set aside.
  2. Trim the hard stems off of the shiitakes and discard. Cut the mushrooms into thick slices. Set aside.
  3. Heat a frying pan over medium heat and add the oil and 2 Tablespoons of the spice paste. Stir-fry for 1 minute until fragrant. Add the onions and stir fry for 2-3 minutes. (The paste may start to brown and stick to the bottom of the pan, but just keep scraping and stirring.)
  4. Add the ginger, garlic, eggplant and mushrooms and stir fry for another minute. Add the coconut milk, 4 more tablespoons of green curry paste, and 3 Tablespoons of fish sauce. 
  5. Bring the mixture to a simmer. Stir, scraping the bottom and sides of the pan. 
  6. Lower heat to medium, cover the pot with a lid, and cook for 4-5 minutes until the eggplant has softened. 
  7. Add the shrimp and cook for 2-3 minutes. Taste and adjust seasoning with a little salt or fish sauce as needed.
  8. Add the spinach and stir to wilt. 
  9. Serve immediately with hot rice and lime wedges.


*Chiles can vary in spiciness; however, this is a mild green curry. For more heat, double the jalapenos in the paste recipe to 6 pieces or just add some chiles to the final curry itself.

Keywords: homemade curry paste, green curry, shrimp, thai food

Spicy Thai Fish

Spicy Thai Fish

Thai food is famed for expertly balancing all of the major flavors-spicy, sweet, sour, and salty, in a dish. And this Spicy Thai Fish is no exception. A whole snapper is used here: bathed in a fragrant, spicy broth with onions and earthy mushrooms and read more

Corn Fritters (tod man khao pod)

Corn Fritters (tod man khao pod)

Everyone loves corn fritters. That’s just an undeniable fact. I’m sure every culture has their own version. But I am really partial to Thai Corn Fritters, known as tod man khao pod. The addition of red curry paste for a bit of heat and a read more

Thai Boba Tea

Thai Boba Tea

Believe it or not, not all that long ago, boba tea wasn’t even known about in the states. Enjoyed in Taiwan for decades, our restaurant was the first to start serving boba tea, or bubble tea, in Miami. Once people experienced the bouncy, chewy tapioca balls in sweet iced teas, they couldn’t get enough. It took off so much that we now have a Boba Tea window that includes smoothie styles in addition to the traditional teas! While boba tea can be made with a dizzying array of flavors, I think Thai Boba Tea may be my favorite. You just can’t beat its sweet and creamy vibe. It’s so delicious that it shouldn’t only be enjoyed when you dine out. Let me show you how easy it is to recreate Thai Boba Tea at home.

thai boba ingredients


I actually contemplated delaying this post because there have been some reports about a shortage of the tapioca balls used to make boba. As it turns out though, there is plenty of tapioca available for retail customers. Asian grocers and online sources have lots of the small bags meant for home use. It’s the bulk, wholesale tapioca that is in short supply. So this is the perfect time to learn how to make your own Thai Boba while we wait for these supply issues to work themselves out.

Straight out of the bag, the tapioca pearls are light brown and crumbly. Simmering them in water cooks the balls, and they turn a shiny translucent black.

thai boba simmering

Once they are cooked through, they get drained and rinsed under cool water. The directions in this post are for the traditional tapioca pearls, not for the instant tapioca, which only needs about 5 minutes to cook. I much prefer the traditional tapioca which has better flavor and texture than the instant tapioca, which is rubbery and a little bland.

thai boba drain

The boba have a tendency to clump together. To combat that, make sure your water is at a rolling boil and pour the tapioca in a slow stream while stirring the pot. Then I stir them occasionally while they are simmering, breaking up any little clumps. Finally, when they are done boiling, they should be rinsed under running water to cool. I usually use my hands to break up any remaining clumps while rinsing them.

Boba has a caramel-like flavor added to it but it doesn’t have any sweetness. To get the boba ready for drinks, we first prepare a simple syrup and then they are soaked in it until ready to be used. (My syrup is a little golden because I used natural unbleached sugar.)

thai boba simple syrup

Tapioca is best fresh, so I would recommend boiling only as much as you think you will consume in a day. Simple syrup, on the other hand, can be stored for months in the fridge without a problem. You can use any leftovers for lemonade, iced teas, or any cold beverage that doesn’t mix well with granulated sugar.

Thai Tea

If you’ve never had Thai Tea, you are really missing out. Super creamy from evaporated milk, and sweetened with what can only be called an exuberant amount of sugar, you can’t help but smile after taking that first sip. I think of it as the Thai equivalent to sweet tea. Generally, “Thai Tea” is regular black tea leaves that have artificial color added to them. But the bright orange color adds to the fun!

Milk products were not readily available in much of Asia until the middle of the last century and even then, all of it was imported, as domestic dairy cows were scarce. So you will see many desserts and drinks utilize shelf stable milk products like evaporated milk, condensed milk, or powder milk. However, you are welcome to use whole milk, or non dairy milk products like oat milk, almond milk, or even coconut milk to suit your tastes.

thai boba simmer

sugar thai boba

Next, I turn off the heat and let the tea continue steeping for another 10-30 minutes (unlike other teas, the longer the better), until the leaves sink to the bottom. Finally, I strain the tea into a pitcher and add ice to chill it quickly.

thai boba strain

The Thai Tea can also be made ahead and kept in the fridge for several days.

Assembling Thai Boba

Now that you have the tapioca bubbles and the Thai Tea ready, it’s time to put them together!

pouring thai boba

And finally, it’s time for my favorite part. Pouring in the evaporated milk doesn’t just add unbelievable creaminess, it also makes very cool special effects.

boba thai milk

boba thai milk

Don’t Forget the Straws!

Serve with large straws (the boba will not get through regular drinking straws) to suck up the boba, and now you’ve recreated this beloved treat at home! This is the perfect little pick me up on a hot summer day, and I know you’re going to love it! Serve it with Chicken Satay and Shrimp Salad for a Thai Feast!

Please take a moment to rate and leave a comment on the recipe below, we love hearing from you. And if you make these gorgeous Thai Boba Teas, we want to see! Tag us in your pics @funkyasiankitchen, show us the goods!

thai boba beauty shot



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Thai Boba

  • Author: Funky Asian Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: serves 4-6 1x



For the Boba:

  • 6 cups water
  • 1 cup large tapioca pearls (160g)
  • ½  cup sugar (plus 1 cup water)

For Thai Tea:

  • 1 cup Thai tea leaves
  • 5 cups water
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1 cup of ice


To Make Boba:

  1. Bring the 6 cups of water to a boil in a deep pot, and add the tapioca. Bring it to a boil again, stir to break up large clumps of tapioca, cover, and turn the heat down to medium low to maintain a gentle simmer. 
  2. Cook for 15 minutes, stirring occasionally to prevent sticking. After 15 minutes, turn off the heat, stir one more time to ensure there is no tapioca sticking to the bottom of the pan, and allow it to sit for another 15 minutes.
  3. Check the tapioca pearls by tasting one. If it still has an opaque white center, repeat the simmering and holding for another 10-15 minutes, until all the tapioca balls are translucent. 
  4. Drain the tapioca pearls and rinse under cold water.
  5. If the tapioca pearls still have opaque white centers, repeat STEP 1 and STEP 2 until all the tapioca balls are translucent. You may have to repeat a few times depending on their size.
  6. In the meantime, combine ¼ cup sugar with 1 cup water in a small saucepan. Heat the pan over medium high heat until the sugar is completely dissolved, about 3 minutes. Set aside to cool until ready to use.
  7. Once the tapioca pearls are cooked, drain and rinse under cold water one more time. Then put them into the sugar water to prevent them from sticking together.

For Thai Tea:

  1. Combine the tea leaves and water in a saucepan. 
  2. Bring the water to a simmer over high heat, lower the heat to medium low, stir the contents of the saucepan, and cook at a gentle simmer for 10 minutes. 
  3. Add the sugar, stir the tea to dissolve the sugar, and cook for another 5 minutes. Turn off the heat and let the tea steep for another 15-20 minutes until the tea leaves sink to the bottom. 
  4. Strain the tea into a pitcher and add the ice to cool the tea.
  5. Add a couple tablespoons of tapioca to the cup, add a ½ cup of ice, and pour the tea almost to the top. 
  6. Add the evaporated milk, stir, and serve with a straw.


*Large tapioca pearls can be found at most Asian grocery stores. Look for the standard dark brown tapioca and not the instant ones which have a rubbery texture.

*Thai Tea is strong and sweet. If you prefer a less sweet version, start with half the amount of tea in the recipe. Then once the tea leaves are strained out, taste the tea and add more sugar as needed. The sweetness will be slightly diluted by the milk added at the end.

*You are welcome to substitute the evaporated milk for whatever you prefer or have on hand. Half and half, whole milk, low fat, oat milk, almond milk, and coconut milk are all good substitutes. Skim milk is not the best choice as the watery nature does not add much creaminess or flavor.