Shrimp Green Curry
There was a period when every time I went out for Thai food, I ordered the green curry. Thai green curry is so comforting and delicious, and surprisingly very quick and easy to make at home. This Shrimp Green Curry recipe is inspired by my love for Thai green curry and is perfect for this damp and cool shoulder season we are currently in. To keep things simple, this recipe uses a prepared curry paste and comes together in under an hour, making it a perfect weeknight dinner.
Table of Contents
- Shrimp Green Curry Ingredients
- Step One—Chop & Salt the Eggplant
- Step Two—Prepare the Remaining Curry Ingredients
- Step Three—Fry the Eggplant & Aromatics
- Step Four—Simmer the Curry
- Step Five—Add the Shrimps & Vegetables
- Step Six—Finish & Serve
- More Quick & Easy Dinner Recipes
- Shrimp Green Curry Recipe
Shrimp Green Curry Ingredients
To make this recipe, you will need the following ingredients:
- 1 large Chinese eggplant (also known as long eggplant)
- 2 tablespoons coconut oil
- 4 green onions, white and light green parts only
- 1 tablespoon minced fresh ginger
- 4 large garlic cloves, minced
- 70 grams (1/4 cup) green curry paste
- 400 ml can coconut milk
- 1 tablespoon coconut sugar
- 1 tablespoon fish sauce
- 1 large red bell pepper
- 1/2 cup thinly sliced bamboo shoots
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup Thai basil, chopped
- Juice of half a lime
- Fresh cilantro, to garnish
Step One—Chop & Salt the Eggplant
Chop the eggplant into 1-inch pieces. Transfer the chopped eggplant to a colander and sprinkle with about 1 tablespoon of salt. Toss the eggplant to ensure even coverage, then leave the eggplant to rest for 30 mins. After the resting period, rinse the eggplant with water and pat thoroughly dry with a clean kitchen towel.
Step Two—Prepare the Remaining Curry Ingredients
While the eggplant is resting, prepare the rest of the ingredients: slice the green onions, mince the ginger and garlic, and thinly slice the red pepper and the bamboo shoots.
Step Three—Fry the Eggplant & Aromatics
In a large soup pot, melt the coconut oil over medium-low heat. Add the eggplant to the hot oil and fry for 5 minutes, stirring frequently. Add the green onions, ginger, and garlic to the pot and fry for a further 2 minutes. Finally, add the curry paste and fry for 2 more minutes, stirring constantly so the paste doesn’t burn.
Step Four—Simmer the Curry
Add the coconut milk, stirring to incorporate the curry paste into the liquid. Bring the curry to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Stir in the coconut sugar and fish sauce to dissolve.
Step Five—Add the Shrimps & Vegetables
Stir the raw shrimps into the curry and cook for 2 minutes. Add the sliced peppers and bamboo shoots and cook for 3 to 5 minutes more, or until the shrimp are cooked through.
Step Six—Finish & Serve
Squeeze the juice of half a lime into the curry and stir in the chopped Thai basil. Serve with rice, fresh cilantro, Thai basil, and lime wedges.
More Quick & Easy Dinner Recipes
If you loved my Shrimp Green Curry recipe, be sure to check out these other quick and easy dinner recipes:
Meatballs with Sticky Gochujang Sauce
If you make this recipe, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Shrimp Green Curry
Ingredients
- 1 large Chinese eggplant (also known as long eggplant)
- 2 tablespoons coconut oil
- 4 green onions, white and light green parts only
- 1 tablespoon minced fresh ginger
- 4 large garlic cloves, minced
- 70 grams green curry paste (1/4 cup)
- 400 ml can of coconut milk (14oz)
- 1 tablespoon coconut sugar
- 1 tablespoon fish sauce
- 1 large red bell pepper
- 1/2 cup thinly sliced bamboo shoots
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup Thai basil, chopped
- Juice of half a lime
- Fresh cilantro, to garnish
Instructions
- Chop the eggplant into 1-inch pieces. Transfer the chopped eggplant to a colander and sprinkle with about 1 tablespoon of salt. Toss the eggplant to ensure even coverage, then leave the eggplant to rest for 30 mins. After the resting period, rinse the eggplant with water and pat thoroughly dry with a clean kitchen towel.
- While the eggplant is resting, prepare the rest of the ingredients: slice the green onions, mince the ginger and garlic, and thinly slice the red pepper and the bamboo shoots.
- In a large soup pot, melt the coconut oil over medium-low heat. Add the eggplant to the hot oil and fry for 5 minutes, stirring frequently. Add the green onions, ginger, and garlic to the pot and fry for a further 2 minutes. Finally, add the curry paste and fry for 2 more minutes, stirring constantly so the paste doesn't burn.
- Add the coconut milk, stirring to incorporate the curry paste into the liquid. Bring the curry to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Stir in the coconut sugar and fish sauce to dissolve.
- Stir the raw shrimps into the curry and cook for 2 minutes. Add the sliced peppers and bamboo shoots and cook for 3 to 5 minutes more, or until the shrimp are cooked through.
- Squeeze the juice of half a lime into the curry and stir in the chopped Thai basil. Serve with rice, fresh cilantro, Thai basil, and lime wedges.
