Thai Green Curry

Thai Green Curry is native to Thailand and is very simple to make and is fresh and zinging with taste, thanks to lemongrass, kaffir lime and creaminess from the coconut milk. The paste can be made in minutes at home and can be prepared in advance and stored. 

The flavors of Veg Thai Green Curry comes predominantly from the spicy Thai green curry paste & the best part of this recipe is all the different vegetables you can add to it and this adds not only the colour but also texture and balance to the dish. 

Serves 4

Ingredients 

For the Thai Green Curry paste 

2 medium shallots or 1 medium size onion

4 garlic cloves

thumb-size piece of ginger or Galangal 

2 stalks of lemongrass, soft inner part chopped roughly

4 green Thai chillies/Regular Green chilli (deseeded for less heat)

2 to 3 medium Kaffir Lime leaves(or 1tsp fresh lime zest) 

1 tsp ground coriander

½ tsp ground cumin

¼ tsp ground white/ black  pepper

A  small bunch of fresh coriander roughly chopped(stems and leaves) around 3/4th  cup packed 

1 Tsp salt 

For the Thai Green Curry 

3 Tbsp Olive oil 

3 to 4 Tbsp  Thai Green Curry Paste 

400 ml Coconut milk 

1 to 1.5 cups water

 1 Tbsp sweetener 

For the veggies (based on your preference) 

A small aubergine / eggplant, cubed

2 Carrots rough chop/sliced

1 Green/Red Bell peppers rough chop 

1/2 cup tenderstem Broccoli/ Zuchinni 

1 large onion diced and separated 

Paneer - 200 g(cubes) 

*You can  also use Zuchinni, sweet potatoes, baby corn and paneer 

Thai Green Curry (Video)

Method 

Step 1- Make the Green Thai Curry paste.

To do that, we will first have to prepare the lemongrass.We don't use the leaf part but only the stalk.(Use the leaf part for flavouring a tea or a soup)

Add all the ingredients for the paste into a blender and a little bit of water. Cover the blender and grind the mixture to make a smooth paste.

Store the paste in a jar for future use. 

Step 2- Make the Veggies 

 Heat a teaspoon of oil in a heavy wok. Add in the vegetables. 

Add in some salt and stir fry the vegetables on high heat until lightly tender. Once tender turn off the heat and keep aside.

Step 3-Make the Thai Green curry 

 Add in 2 to 3 tablespoons of oil in a wok and add 3 Tbsp of the fresh Thai curry paste and saute for 4 to 5 minutes in the oil.

                            Step 3a

Add the veggies in the wok and cook it for another 5 to 6 min. 

        Thai Green curry with aubergine, carrots,                     onion and Capsicum 

        Thai green curry with broccoli, carrot,                   Capsicum, onion and paneer 

                          Step 3b

Add a cup of water and stir to combine into the curry paste. Next we will add in a tablespoon of sweetener and finally 400 ml of the coconut milk.

       Thai Green curry with aubergine, carrots,                     onion and Capsicum 

        Thai green curry with broccoli, carrot,                    Capsicum, onion and paneer 

                          Step 3c

Stir to combine all the ingredients. Once combined, add in the salt, stir and allow the mixture to thicken a little and come to a boil. 

Incase using paneer, one should add the paneer cubes at this stage. 

        Thai Green curry with aubergine, carrots,                      onion and Capsicum 

     Thai green curry with broccoli, carrot,                        Capsicum, onion and paneer 

                       Step 3d
Stir the mixture, give it a light boil and garnish with chopped basil leaves(optional) and the Vegetarian Thai curry is ready to be served.

.             Thai green curry with broccoli,                    carrot, Capsicum, onion and paneer                             served with Boiled Rice 

Serve the Vegetarian Thai Green Curry Recipe with a bowl of Steamed Rice or Jasmine Rice or cauliflower rice. 

Thai Green Curry (Video)

               Thai Green curry with aubergine,                       carrots, onion and Capsicum with                               Cauliflower Rice