Thai Seafood Green Curry with Eggplant and Coconut Milk

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A rich and spicy green curry with shrimp, eggplant, bamboo shoots, and coconut milk, balanced by aromatic Thai spices. This thai-inspired seafood (vegetarian-friendly) ready in about 40 minutes pairs shrimp, eggplant, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb shrimp
• 1 cup eggplant
• 1 cup coconut milk
• 2 tbsp green curry paste
• 1 cup bamboo shoots
• 2 cups rice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 cup eggplant, cut into 1/2-inch cubes, and 1 cup bamboo shoots, sliced diagonally. Cook, stirring occasionally, for 5-7 minutes until the eggplant is softened and the bamboo shoots are tender. Tip: Don’t overcrowd the pan—cook in batches if needed to avoid steaming instead of sautéing.
2. Step 2: Add 2 tbsp green curry paste, stirring constantly for 1-2 minutes until fragrant and the paste is fully incorporated. Tip: If the paste starts to stick, add a splash of water to loosen it.
3. Step 3: Pour in 1 cup coconut milk, stirring to combine. Add 1 lb shrimp, peeled and deveined. Bring to a gentle simmer, then reduce heat to low. Cook for 8-10 minutes until the shrimp turn pink and opaque, and the sauce thickens slightly. Tip: Avoid boiling the mixture to prevent the shrimp from becoming rubbery.
4. Step 4: Taste and adjust seasoning with fish sauce or lime juice if desired. Serve immediately over 2 cups steamed jasmine rice, garnished with fresh cilantro and a squeeze of lime. Tip: For extra richness, stir in a tablespoon of coconut oil just before serving.
5. Step 5: To cook the rice: Bring 2 cups rice and 3 cups water to a boil in a pot. Reduce heat to low, cover, and simmer for 15-18 minutes until the water is absorbed and the rice is fluffy. Let rest for 5 minutes before fluffing with a fork. Tip: Use a rice cooker for more consistent results.