Thai Green Curry with Shrimp and Basil

Entree | 2 servings

This vibrant curry brings together the best of what the Number 3 represents—cool coconut cream balanced by fiery habanero and Thai bird's eye chilies, bright lime juice cutting through richness, and fresh basil providing herbaceous depth that echoes the cocktail's floral notes. Tender shrimp cook in moments, making this an elegant weeknight dinner that feels far more complicated than it actually is. The cooling cucumber notes appear when you serve it over jasmine rice.

Ingredients

• 1 tablespoon coconut oil
• 3 tablespoons Thai green curry paste
• 1 can coconut milk
• 1 pound large shrimp, peeled and deveined
• 1 English cucumber, cut into half-moons
• 1 cup green beans, trimmed
• 1/4 cup fresh Thai basil, torn
• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1 habanero pepper, sliced thin
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• Jasmine rice for serving

Instructions

1. Heat coconut oil in a large pot or wok over medium heat.
2. Add curry paste, garlic, and ginger; cook 2 minutes until fragrant.
3. Pour in coconut milk and bring to gentle simmer.
4. Add green beans and cucumber; simmer 5 minutes.
5. Add shrimp and habanero; cook 3-4 minutes until shrimp is opaque.
6. Remove from heat and stir in lime juice, fish sauce, and Thai basil.
7. Taste and adjust seasoning.
8. Serve over jasmine rice.