Past Recipes
Thai Shrimp Curry

Thai Shrimp Curry with Broccoli and Sesame-Glazed Cashews

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Thai green curry is always a Plated menu favorite. Typically spicier and a bit sweeter than red curry, the sauce is a perfect complement to seared shrimp, earthy broccoli, and floral basil, and always receives rave reviews. It’s all served over fluffy rice and topped with cashews caramelized with brown sugar, Thai chile, and sesame seeds for a little crunch. Ditch the delivery—you know you want to...

  • Stovetop Only
  • Spicy
Serving size
Prep & cook time
Cooking Skill
  • Calories 640
  • Protein 30g
  • Total Carb 78g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • white rice
    • 3/4 cup
    • white rice
  • broccoli
    • 6 ounces
    • broccoli
  • roasted salted cashews
    • 1 ounce
    • roasted salted cashews
  • Thai chile
    • 1
    • Thai chile
  • shrimp
    • 10 ounces
    • shrimp
  • light brown sugar
    • 1 tablespoon
    • light brown sugar
  • sesame seeds
    • 1 teaspoon
    • sesame seeds
  • 13.5-ounce can lite coconut milk
    • 1
    • 13.5-ounce can lite coconut milk
  • gluten-free soy sauce
    • 1 packet
    • gluten-free soy sauce
  • basil
    • 1/4 ounce
    • basil
  • green curry paste
    • 1 tablespoon
    • green curry paste
  • baby spinach
    • 2 ounces
    • baby spinach

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium high-sided pan


Crustacean Shellfish, Tree Nuts, Soy

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Roughly chop broccoli, discarding tough stem. Roughly chop cashews. Halve Thai chile lengthwise and, using a knife tip, discard seeds and stem. Finely chop up to 1 teaspoon. Save remaining Thai chile for a stir-fry.

  3. Sear shrimp

    Sear shrimp

    Pat shrimp dry with paper towel and season with ¼ teaspoon salt and black pepper. Heat 1 tablespoon canola oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes total. Using a slotted spoon, transfer to a plate. Wipe pan clean for the next step.

  4. Glaze cashews

    Glaze cashews

    Return pan from shrimp to medium-high heat with 1 teaspoon canola oil. When oil is shimmering, add half of brown sugar and cook, stirring constantly, until sugar is dissolved, 1-2 minutes. Add cashews to pan and toss to fully coat, about 1 minute. Remove pan from heat. Stir in sesame seeds and chopped Thai chile. Transfer to a plate to cool until ready to serve. Wipe pan clean for the next step.

  5. Simmer curry

    Simmer curry

    Add coconut milk to pan with cashews, along with soy sauce, whole basil sprigs, curry paste (it isn't too spicy—feel free to use half for less heat, but it's what flavors the dish), and remaining brown sugar and whisk to combine. Bring to a boil over high heat, then reduce heat to medium and add broccoli. Simmer until flavors have melded and broccoli is bright green and tender, 5-7 minutes. 

  6. Plate shrimp curry

    Plate shrimp curry

    Remove and discard whole basil sprigs from curry, reduce heat to medium, and add spinach and shrimp. Stir to warm shrimp through and wilt spinach, 1-2 minutes. Season with ½ teaspoon salt and pepper. Divide rice between serving bowls and spoon over Thai shrimp curry. Sprinkle over glazed cashews and dig in!

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