Gaeng Kiew Wan Goong: Green Thai Curry with Shrimp

Global EAT - Gaeng Kiew Wan Goong
Thai green curry cooked with shrimp and vegetables in coconut milk. (Thai Trade Centre Vancouver)

Gaeng Kiew Wan Goong is a tasty and versatile one pot meal that goes well with rice and bread.

Recipe courtesy: Royal Thai Consulate General, Vancouver

Health benefits: Vitamin A, B6, C, E, K, manganese, magnesium, phosphorus, and potassium

Preparation: 25 minutes including 10 minutes cooking time

Serves: 2


8 large peeled shrimps
100 g round eggplant or brinjal, chopped into four pieces
100 g coconut cream (the top layer of coconut milk)
500 g coconut milk
40 g green curry paste
20 g palm sugar
2 tbsp fish sauce
2 sliced red spur chilies
4 g sweet basil leaves
2 shredded kaffir lime leaves


  1. Simmer coconut cream in a pan until the oil separates. Add green curry paste and stir until it dissolves.
  2. Add shrimp and fry until well cooked. Pour into a pot then add the coconut milk. Bring to full boil over medium heat.
  3. Add round eggplant or brinjal and season with fish sauce and palm sugar. When the curry returns to a boil, the round eggplant or brinjal will be cooked.
  4. Add red spur chilies, shredded kaffir lime leaves and sweet basil leaves. Serve in a bowl.

Tom Yum Goong: Spicy Thai Prawn Soup with Chili
Simply Irresistible Thai food That Leaves You Wanting More


  1. If the curry paste is burned while frying, the curry will be darker than usual and have a slightly bitter taste. Likewise, if undercooked, it will appear pale in color and mild in taste and aroma.
  2. As an alternative shrimp can be replaced with chicken, pork or beef.
  3. To keep the round eggplant or brinjal fresh and green, cut and soak in slightly salted water. Only use when the curry is fully boiling.