Typically leftover green curry can be stored for up to 5 days, however, with shrimp I recommend keeping it 2-3 days max.
Add Green Curry Paste to your liking: 1 Tbsp-Mild, 2 Tbsp-Med, 3+ Tbsp, or Thai Hot.
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Peel and devein Shrimp (1 lb). Add water to a large skillet enough to cover the bottom of the pan to about half an inch. Bring water to a simmer and add shrimp. Cook for 30 seconds on each side or until the shrimp is light pink.
Remove shrimp and run under cold water to stop the cooking process. Set aside.
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