Spicy Shrimp and Eggplant Stew

10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
4 Servings
10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
4 Servings
Green Curry Paste goes especially well with eggplant and shrimp in this lively stew.


  • 3 tablespoons vegetable oil
  • 1 tablespoon Green Curry Paste
  • 1 medium eggplant, 1/2 inch cubed, (about 1 lb)
  • 1/2 pound mushrooms, quartered
  • 1 lb shrimp, peeled and deveined
  • 1-13.5 oz can Coconut Milk
  • 1-14 1/2 oz can chicken broth
  • 1 cup bean sprouts
  • 1/4 cup fresh basil leaves
  • 1 tablespoon Fish Sauce
  • Jasmine Rice, cooked


  1. In a large pot, heat oil on medium-high heat.
  2. Add Green Curry Paste and sauté for 1 minute.
  3. Add the eggplant, and mushrooms. Sauté until eggplant begins to soften, about 3-5 minutes.
  4. Add the shrimp and continue to sauté until shrimp begins to turn pink, about 2-3 minutes.
  5. Turn heat to high.
  6. Add the Coconut Milk, broth, bean sprouts, basil and Fish Sauce. Heat through.
  7. Serve immediately with Jasmine Rice.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This is our hottest curry paste. Green Curry’s spice and aroma work best with chicken and beef curries, adding just the right amount of heat.
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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