Thai green curry with shrimp (kaeng khiao wan goong)

Main Dish
3 servings
15 min
20 min
Very Easy


Number of serving: 3
500 g.Shrimp

-1 cup coconut milk

2-3 Thai Eggplant purple

2 tablespoons green curry paste

2 tablespoons fish sauce

1 ½ tablespoon sugar palm

½ cup sweet basil leaves

4-5 kaffir lime leaves

3 fresh chilies


  • Clean and remove the shrimp shell but leave the tails (for good appearance).
    Then cut open the back of each shrimp to remove the veins.
  • Clean Thai eggplants purple, remove stem, slice and put into salted water (2 cups water and 1 teaspoon salt) to prevent oxidation.
  • Wash sweet basil, chilies, and kaffir lime leaves, pat dry, pick only sweet basil leaves from stem, slice chillies, and remove central stem of kaffir lime leaves.
  • Pour about 1/2 cup coconut cream (top portion of a can) in a pot, bring to boil on medium heat, then add green curry paste.
  • Stir until thoroughly mixed and let it boil until some oil appear on surface, stir constantly. Add Thai eggplants, and stir well.
  • Increase the heat to medium high, stir the shrimp, stirring occasionally, just until the shrimp are opaque throughout, 2 to 3 minutes.
  • Add sweet basil leaves, kaffir lime leaves, and sliced chilies, stir together.
    Remove from the heat. Spoon the curry in a bowl and serve immediately with hot steamed rice.


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