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Thai Green Curry Shrimp

A classic twist to Thai green curry, but using fresh shrimp.

  • Servings


  • Heat Level

    White Pepper IconWhite Pepper IconWhite Pepper Icon

  • Prep Time

    10 mins

  • Cook Time

    10 mins


  • 2 tbsp vegetable oil
  • 1/4 jar Blue Dragon Thai Green Curry Paste
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 400ml tin Blue Dragon Coconut Milk
  • 1 large eggplant, diced into 1 inch pieces
  • 1 tbsp sugar to taste
  • 1 tbsp (to taste) Blue Dragon Fish Sauce
  • 2 kaffir lime leaves
  • 1 red chilli, finely sliced
  • 70g shrimp, raw, de-veined and peeled
  • 1 small handful basil or regular basil leaves


  1. Heat a large frying pan or saucepan over medium high heat, add oil then add the curry paste, coriander and cumin and stir-fry for 2-3 minutes or until fragrant.
  2. Lower the heat, add the coconut milk and eggplant, and simmer for a further 4 minutes.
  3. Add the sugar, fish sauce, kaffir lime, chilli and shrimp and simmer until cooked through (shrimp should be pink and firm to the touch).
  4. Add the basil leaves and serve immediately.