Thai Green Curry Shrimp Balls
Tender shrimp meatballs simmered in aromatic green curry sauce with coconut milk, young bamboo shoots, and fresh Thai basil. These fragrant balls are light yet deeply flavored, perfect served over jasmine rice or rice noodles. The curry paste infuses the shrimp with authentic Thai warmth and complexity, while the basil adds brightness at the end.
- Prep
- 20 min
- Cook
- 18 min
- Wait
- 5 min
- Total
- 43 min
- Makes
- 12 shrimp balls (serves 4 as a main course)
Steps
Before you start
- Pat shrimp dry with paper towels to help them bind
- Have all ingredients measured and prepped before you start cooking
- If using fresh bamboo shoots, parboil for 2 minutes first
- Ensure coconut milk is well-shaken to distribute the cream
Make shrimp mixture
- Add chopped shrimp, panko breadcrumbs, coconut milk, fish sauce, lime zest, and minced garlic to a food processor.
- Pulse until the mixture just comes together—about 10 pulses—leaving some texture (do not overprocess into a smooth paste).
- If the mixture seems too wet, add 1 more tablespoon panko.
- Transfer to a bowl.
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Ready when: mixture holds together when squeezed but still has visible shrimp pieces
Tip: Overmixing makes the balls rubbery. Pulse gently and stop as soon as combined.
Shape shrimp balls
- Using slightly moistened hands, roll the mixture into 12 balls, each roughly the size of a golf ball (about 1.5 inches / 4 cm diameter).
- Place on a parchment-lined plate.
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Ready when: 12 evenly-sized balls formed
Tip: Damp hands prevent sticking. Work quickly so the balls don't warm up too much.
Bloom curry paste
- Heat a 12-inch skillet over medium-high heat.
- Add the green curry paste and cook, stirring constantly, for 1 minute until fragrant.
- The paste should become a shade darker and release its aromatics.
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Ready when: paste is fragrant and slightly darker
Tip: Blooming the paste develops depth. Don't let it burn—keep the heat at medium-high, not high.
Add coconut and broth
- Pour in the can of coconut milk and vegetable broth, stirring well to dissolve the curry paste into the liquid.
- Bring to a gentle simmer over medium heat, stirring occasionally, for about 2 minutes until combined and smooth.
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Ready when: sauce is uniform and simmering gently with small bubbles
Tip: Gentle heat prevents the coconut milk from breaking. Stir to ensure even color.
Add shrimp balls and bamboo
- Carefully place the 12 shrimp balls into the simmering sauce.
- Add the sliced bamboo shoots and palm sugar.
- Stir gently and return to a gentle simmer.
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Ready when: balls are submerged and sauce is at a gentle simmer
Tip: Stir gently to avoid breaking the delicate balls. Use a wooden spoon, not a whisk.
Simmer shrimp balls
- Maintain a gentle simmer (small bubbles breaking the surface, not a rolling boil) for 12 minutes.
- The shrimp balls will turn opaque and float to the surface when cooked through.
- Stir once midway through to ensure even cooking.
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Ready when: balls are opaque white throughout and float; internal temperature 165°F (74°C)
Tip: Too high heat will cause the balls to fall apart. Maintain a bare simmer by adjusting the burner.
Finish with basil and lime
- Remove from heat.
- Stir in the fresh Thai basil leaves and lime juice.
- Taste and adjust seasoning: add more fish sauce for saltiness, more lime for brightness, or more palm sugar for sweetness.
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Ready when: basil is wilted and fragrant; flavors are balanced
Tip: Add basil off the heat to preserve its fresh, peppery notes. Taste before serving—Thai food is built on balanced heat, sour, salty, and sweet.
Rest and serve
- Let the curry rest for 5 minutes off the heat.
- This allows flavors to meld and the balls to set slightly.
- Serve over jasmine rice or rice noodles, spooning the sauce and bamboo shoots generously over each portion.
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Ready when: curry is warm and cohesive
Tip: Resting prevents the shrimp balls from falling apart when plated. Serve immediately after resting for best texture.
Good to know
Tips
- Shrimp raw material matters: buy sushi-grade or very fresh shrimp from a reliable source. Avoid previously frozen shrimp if possible, as they release water and make the balls mushy.
- Green curry paste brands vary widely in spice level and saltiness. Start with 3 tablespoons and taste the sauce before adding the balls; adjust up to 4 tablespoons if you prefer more heat and flavor.
- For a creamier sauce, use the thick coconut cream from the top of a can of full-fat coconut milk instead of standard coconut milk. Whisk it in at the end for richness.
- Serve with Thai cucumber salad (ajad) or a simple green salad dressed with lime and fish sauce on the side to cut through the richness of the curry.
Make ahead
You can shape the shrimp balls up to 4 hours ahead. Cover with plastic wrap and refrigerate. Bring to room temperature for 15 minutes before simmering. The cooked curry keeps well and tastes even better the next day—store in an airtight container in the refrigerator.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months. To reheat, thaw overnight in the refrigerator if frozen, then warm gently over medium heat for 5–7 minutes, stirring occasionally. Add a splash of coconut milk if the sauce has thickened too much.
Substitutions
- fresh Thai basil → fresh cilantro or mint. Thai basil has a distinctive peppery-anise flavor, but cilantro adds bright herbaceousness and mint brings cooling sweetness. Use the same amount.
- green curry paste → red curry paste. Red curry is slightly less herbaceous and a touch sweeter. Use the same amount, though the flavor profile will shift from herbaceous-green to richer-red.
- canned bamboo shoots, drained → sliced bell peppers or baby bok choy. Bamboo shoots add crunch; peppers (green or red) provide color and sweetness, while bok choy contributes a mild brassica note. Add with the balls and extend simmer time by 2–3 minutes if using thicker vegetables.
- palm sugar or brown sugar → light brown sugar or honey. Palm sugar has earthy caramel notes; brown sugar is similar, while honey adds floral sweetness. Use the same amount, though honey will make the sauce slightly thinner.
