There’s something about a bowl of Thai green chili shrimp curry that feels like a warm, satisfying hug from Southeast Asia. This dish brings together tender shrimp, creamy coconut milk, vibrant Thai green curry paste, and tender chunks of eggplant, creating a deeply aromatic and flavor-packed meal that’s both comforting and exotic. While it's rooted in classic thai shrimp recipes, we’re putting a slight twist on it by emphasizing fresh eggplant and just the right heat from Thai chili peppers. If you're a fan of bold, spicy flavors and seafood, this might just become one of your best shrimp recipes yet.
Thai Green Chili Shrimp Curry with Eggplant
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Thai
Large skillet or wok A wok is traditional and helps stir-fry and simmer ingredients evenly, but a deep skillet works perfectly well.
Sharp knife For clean, easy slicing of your vegetables and shrimp.
Cutting board Preferably one for seafood and another for vegetables.
Medium saucepan If you're cooking rice or noodles on the side.
Wooden spoon or silicone spatula For gently stirring your curry without scratching the pan.
Garlic press (optional) Makes mincing garlic quicker.
For the Curry
- 1 lb large shrimp peeled and deveined (tail-on or off, your choice)
- 1 tablespoon coconut oil or neutral oil like canola
- 3 tablespoons Thai green curry paste store-bought or homemade
- 1 can 13.5 oz full-fat coconut milk
- ½ cup chicken broth or vegetable broth for a lighter version
- 1 medium eggplant cut into 1-inch cubes (Asian varieties like Thai or Japanese work best)
- 1 red bell pepper thinly sliced
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar palm sugar is even better if you have it
- Juice of 1 lime
- 3 Thai chili peppers finely chopped (adjust to your heat preference)
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 handful Thai basil leaves or sweet basil as a substitute
- Salt to taste
For Garnish (Optional but recommended)
- Fresh cilantro
- Extra Thai basil
- Lime wedges
- Thinly sliced red chili
Prep Your Ingredients
Start by prepping everything so you’re ready to move quickly once the cooking begins. Peel and devein your shrimp, cube the eggplant, slice your peppers, mince the garlic, and chop the chili peppers.
If your shrimp are frozen, thaw them under cool running water or in the fridge overnight. You can also marinate them lightly with a squeeze of lime and a pinch of salt for added depth—perfect for a marinated shrimp flavor base.
Sauté the Aromatics
Heat coconut oil in a wok or large skillet over medium-high heat. Add garlic, ginger, and chopped Thai chili peppers. Stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
Add the Curry Paste
Spoon in the Thai green curry paste and stir it into the aromatics. Let it cook for 1–2 minutes to activate the spices. It should start to darken slightly and become intensely fragrant—this step is key for flavor depth and a must-do in thai chili pepper recipes.
Simmer with Coconut Milk and Broth
Pour in the coconut milk and chicken broth, stirring to dissolve the curry paste into the liquid. Bring to a simmer.
Add the cubed eggplant and red bell pepper. Cover and simmer for about 8–10 minutes, or until the eggplant is soft and cooked through. This also lets the broth thicken slightly into a rich curry base.
Add the Shrimp
Once the vegetables are tender, add your shrimp to the pan. Stir gently and cook for 3–5 minutes, just until the shrimp are pink and opaque. Overcooking them will make them rubbery, so keep a close eye.
This moment is when the dish transforms—juicy shrimp soak up the coconut-curry goodness. It's a dreamy alternative to a standard shrimp stir fry or even a chili lime shrimp recipe.
Finish the Dish
Add fish sauce, brown sugar, and lime juice to the pan. Stir and taste—adjust seasoning as needed. Some might want more lime for tang, others might want more heat or salt.
Toss in Thai basil and let it wilt into the curry just before turning off the heat. This final herbal layer ties it all together.
Serve It Up
Ladle your shrimp curry over jasmine rice, sticky rice, or even rice noodles. Garnish with cilantro, Thai basil, and extra chili slices for a spicy punch.
It’s not your average chili shrimp—this is layered, complex, and full of flavor. It’s spicy, creamy, herbal, and just a little sweet—like all the best asian shrimp recipes.
Pairings
Wondering what goes well with Thai green chili shrimp curry? Here are some great side ideas and pairings to make it a complete meal:
1. Steamed Jasmine Rice
This is the classic, absorbent base that soaks up all the curry goodness. Sticky rice is a good alternative for an authentic Thai experience.
2. Pickled Vegetables
Crunchy, tangy pickles help balance out the richness of the curry and offer a textural contrast.
3. Thai Iced Tea or Coconut Water
Both are cooling and help temper the spiciness of the curry. Thai iced tea adds a sweet, creamy contrast, while coconut water keeps it light and refreshing.
4. Grilled Shrimp Skewers
If you’re feeding a crowd or want more protein on the table, add some grilled shrimp recipes to the mix. Marinate shrimp in lime juice, garlic, and fish sauce, then grill and serve on the side.
5. Shrimp Cocktail with a Twist
As a starter, consider a Thai-style shrimp cocktail recipe—shrimp tossed in lime juice, chili, and fish sauce, served with crunchy cucumber and herbs.
FAQs
1. Can I use frozen shrimp for this recipe?
Absolutely. Just make sure they’re fully thawed before cooking. Pat them dry to avoid excess water in the curry.
2. What type of shrimp works best?
Large, tail-on shrimp or prawns work best for presentation and texture. Go for wild-caught if possible for better flavor. This recipe isn’t ideal for pre-cooked shrimp since they can turn rubbery.
3. Can I use chicken instead of shrimp?
Yes, and it’ll still be delicious. Try boneless, skinless chicken thighs sliced into strips. Sauté until fully cooked before adding the curry base—it’ll give you something closer to a thai chili chicken dish.
4. Is this dish very spicy?
It can be, depending on how many Thai chili peppers you use. You can dial it down by using just one pepper or omitting them entirely. The green curry paste has heat, but it's balanced with coconut milk.
5. What kind of eggplant should I use?
Thai eggplant (the round, green variety) is traditional, but Japanese or Chinese eggplant work beautifully and are easier to find. Avoid American globe eggplants—they’re too spongy and bitter for this dish.
