Thai Green Curry

Thai Green Curry

This **Flavorful Green Curry Eggplant and Shrimp Soup** is a vibrant, aromatic dish that combines tender eggplant, succulent shrimp, and hearty mushrooms in a rich, spiced broth. Perfect for a cozy meal, the recipe starts by stir-frying diced eggplant until golden brown, then blending it with fragrant green curry for a deep, savory base. Lean meat adds protein, while shrimp brings a delicate sweetness—enhanced by optional coconut milk for a creamy, luxurious texture. Customize with your favorite greens like lettuce, bok choy, or spinach for added freshness. Whether you prefer it light or indulgent (with coconut milk), this dish is packed with layers of flavor, making it a standout weeknight dinner. Quick to prepare yet restaurant-worthy, it’s a must-try for curry lovers!

15 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
lean meat
200g
🥩
shrimp
150g

The aromatics

🧅
eggplant
300g
🧅
mushrooms
200g
🧅
lettuce
100g

The sauce & seasonings

🧂
green curry
2 tbsp
🧂
coconut milk
400ml
🧂
broth
200ml

Instructions

1. Step 1

Step 1
Wash and dice the eggplants. Since the eggplants I bought were small, I used 3 of them. If you have longer eggplants, one would be enough.

2. Step 2

Step 2
Wash and tear the mushrooms into smaller pieces.

3. Step 3

Step 3
Cook the lean meat in boiling water until it is fully cooked, then set the meat and broth aside. If you have other types of broth at home, such as vegetable broth, you can use those instead.

4. Step 4

Step 4
Peel and wash the shrimp, and remove the black vein.

5. Step 5

Step 5
Heat oil in a pan and stir-fry the diced eggplant until it turns deep brown and becomes soft. Add green curry and stir-fry until well combined.

6. Step 6

Step 6
Add the cooked lean meat and broth to the pan. You can also add 400g of coconut milk at this step and cook until it thickens before adding the broth. However, I didn’t add it because my husband doesn’t like the flavor. If no one in your household dislikes coconut milk, I strongly recommend adding it as it will make the soup thicker and more flavorful.

7. Step 7

Step 7
Add the shrimp to the pan and cook until they are no longer transparent.

8. Step 8

Step 8
Finally, add lettuce to the pan. You can also add other vegetables according to your preference, such as bok choy or spinach. It’s best to slice them into thin strips and cook until they are soft before serving.

9. Step 9

Step 9
The final product is ready. I believe it would look and taste better with coconut milk, but my husband doesn’t like it.

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