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Thai Kitchen Recipes

Green Curry Shrimp

(Ghang Keow Wan Goong)

This recipe can be varied according to your desired spice level. Start with a small amount of curry paste and increase gradually to desired level. Also, if Thai eggplant is not available, you can substitute any eggplant or your favorite vegetables such as broccoli, asparagus, peas, carrots, cauliflower and squash.

  • Cook Time:10 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:medium


2 teaspoons (10 mL) vegetable oil

5 tablespoons (75 mL) Thai Kitchen® Green Curry Paste

1 cup (250 mL) Thai Kitchen® Coconut Milk, divided

5 ounces (142 g) shrimp, peeled and deveined

1/4 cup (50 mL) beef or chicken stock, or water

4 ounces (114 g) Thai eggplant, cut into 1/2-inch (2.5 cm) slices

4 teaspoons (20 mL) Thai Kitchen® Premium Fish Sauce

2 teaspoons (10 mL) sugar

4 kaffir lime leaves

4 teaspoons (20 mL) coarsely chopped Thai or Italian basil

1 fresh red chile, thinly sliced


HEAT oil in medium saucepan on medium heat. Add curry paste; stir fry 30 seconds or until fragrant. Stir in 1/2 cup of the coconut until well blended. Bring to boil on high heat.

STIR in shrimp; cook until shrimp turn pink. Add stock and eggplant; cook until eggplant is tender. Add remaining 1/2 cup (125 mL) coconut milk, fish sauce and sugar; bring to simmer.

STIR in lime leaves, basil and chile; simmer 1 to 2 minutes longer.

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