Thai green curry recipe | Vegetarian thai green curry recipe

Last updated on February 5th, 2018

Thai green curry recipe with step by step photos. Sharing yet another one of the most requested recipes here. I have been getting many requests for vegetarian thai green curry recipe and thai red curry recipe. I had difficulty in sourcing few ingredients that are quite essential that goes into the making of thai green curry recipe. I have had thai green curry in restaurants few times. While somewhere quite authentic thai green curry, few very Indian thai green curry I would say. It was very close to our very own avail. So when I really wanted to share the recipe here, I also wanted to do share a original recipe. Luckily I got all the ingredients needed for making green curry paste in a shop here last week. So vegetarian thai green curry recipe it is for today!

According to wiki, the authentic thai green curry paste contains fish sauce and shrimp paste along with lemon grass, galangal, kafir lime leaves and chilies. So my veg thai green curry does not use shrimp paste and fish sauce. As far as veggies you can use whatever u prefer. Usually Potato, small aubergine, beans baby corn are added in green curry recipe.

To make thai green curry recipe at home we first need to make the thai green curry paste. It is a real easy one if you have all the ingredients handy. Next we need thick coconut milk from the first extract. I suggest you use fresh homemade coconut milk for this thai curry recipe. Once you have all the ingredients ready making this green curry s a breeze. It dose not much time too. We really loved how flavorful and delicious this curry turned out. I made it a bit spicy fearing so much of coconut milk may turn it bland. The addition of lemon leaves, galangal, chilies, cumin, onions take this curry to one whole new level.

I serve thai green curry with a thai herb rice that I adapted from Tarla Dala’s thai cooking. It was a yummy and comforting lunch.

Here is how to make thai green curry recipe with step by step photos. Do try this out!

How to make vegetarian thai green curry

1.Take all the ingredients mentioned for green curry paste in a mixer jar. Grind it to a smooth paste. Just add enough water to ease the grinding.

2. Next wash, peel if needed and cube the vegetables. Steam or pressure cook the vegetables until tender. Set aside.

3. Grate and extract thick milk from coconut. We need about 1 1/4 cup coconut milk for this recipe.

4. Heat 1 tablespoon sesame oil in a thick pan. Add the steamed veggies and saute for few seconds.

5. Add the green curry paste and saute very well.

6. Add soy sauce and, required salt and mix well.

7. Add coconut milk and mi well. Simmer or cook in medium flame for 5-10 minutes. Do not let the coconut milk boil. Finally add few basil leaves and lemon leaves. Mix well and remove from flame. Serve thai green curry hot with rice.

Thai green curry recipe card below:

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Thai green curry recipe | Vegetarian thai green curry recipe

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

 

Thai green curry recipe, delicious, spicy and comforting thai veg gree curry made easily at home.

Course: curry

Cuisine: thai

Servings: 3 -4

Calories: 369 kcal

Author: Harini

Ingredients (1 cup=250 ml)

• For thai green curry
• 3/4 cup to 1 cup green curry paste
• 2 cups cubed vegetables I used potato, aubergine, baby corn, carrot, beans, capsicum and peas
• 1 1/4 cup thick coconut milk
• 2 teaspoons soy sauce
• 1/2 teaspoon sugar
• Salt
• Few thai basil or regular basil leaves
• Lemon leaves
• For thai green curry paste
• 1/2 cup cilantro leaves along with roots
• 3-4 lemon leaves
• 4 basil leaves
• 6 thai red chilies
• 2 tablespoons chopped lemon grass
• 1 " galangal or tender ginger
• 2 teaspoons coriander seed powder
• 2-3 cloves of garlic
• 2 teaspoons cumin seeds
• 3-4 shallots or pearl onions
• 10-12 black peppercorns

Instructions

1. Take all the ingredients mentioned for green curry paste in a mixer jar. Grind it to a smooth paste. Just add enough water to ease the grinding.
2. Next wash, peel if needed and cube the vegetables. Steam or pressure cook the vegetables until tender. Set aside.
3. Grate and extract thick milk from coconut. We need about 1 1/4 cup coconut milk for this recipe.
4. Heat 1 tablespoon sesame oil in a thick pan. Add the steamed veggies and saute for few seconds.
5. Add the green curry paste and saute very well.
6. Add soy sauce and, required salt and mix well.
7. Add coconut milk and mi well. Simmer or cook in medium flame for 5-10 minutes. Do not let the coconut milk boil. Finally add few basil leaves and lemon leaves. Mix well and remove from flame. Serve thai green curry hot with rice.

Recipe Notes

1. You may use lemon grass powder instead of fresh one
2.Do not let the curry vigorously boil after adding the coconut milk. Gently simmer the curry

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