Thai Veg Green Curry Recipe

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Thai Green Curry – A vegetarian recipe of thai green curry.
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
For the curry:
  • 3-4 small carrots, chopped
  • 1 large potato, chopped
  • 10-12 cauliflower florets
  • ½ cup chopped green beans
  • 1 medium size capsicum, diced
  • 1 cup thick coconut milk ( I used ready made coconut milk)
  • 2 cups vegetable broth
  • 1 tbsp coconut oil
  • sea salt
For the green curry paste:
  • 3 thai chillies ( I used 2 thai chilies and 1 green chilli)
  • ½ inch galangal
  • 4 to 5 garlic cloves
  • 2 shallots
  • ¼ to ⅓ cup coriander leaves
  • 4-5 small kaffir lime leaves or 2 to 3 medium kaffir lime leaves
  • 2 lemon grass stalks, chopped
  • ½ tbsp coriander seeds
  • 1 tsp cumin seeds
  • ¼ tsp black peppercorns
  • 1 tbsp dark soya sauce or regular soy sauce
  • ½ tsp zest from lemon (grated rind of lemon)
INSTRUCTIONS
  1. To make the Thai Green Curry Paste:
  2. Chop all the fresh ingredients for the green curry paste.
  3. Take all the fresh ingredients to be ground for the green curry paste in the grinder. Add the dry spices – namely coriander seeds, cumin seeds, peppercorns. Also add the lemon rind. Grind this mixture.
  4. If the mixture is too dry and not getting ground, then add the soy sauce and grind it. You could also grind it with some coconut milk instead of soy sauce.
  5. I won’t recommend grinding the paste in a mortar and pestle as its much of hard work. Grind to a little coarse paste. This curry paste is enough for thai curry recipe mentioned in this post.
  6. Chop all the veggies.
  7. Steam or boil all the vegetables except capsicum. Drain the steamed vegetables and keep the broth. Don’t overcook or over steam the veggies.
  8. In a pan, heat the coconut oil. Add the green curry paste and capsicum. Fry the paste and capsicum for 1 minute.
  9. Add ½ of the coconut milk and mix it with the rest of the paste.
  10. Add the vegetable broth and again mix everything.
  11. Now add the mix cooked vegetables and salt.
  12. Bring the entire curry to boil and then simmer for 12-15 minutes.
  13. Add the remaining coconut milk and simmer for 5 minutes. Garnish the thai veg green curry with chopped kaffir lime leaves and thai basil leaves.
  14. Serve the thai green curry with warm lemon grass rice.

Tips for thai veg curry recipe:

1: It is best to have the thai herbs and spices for this green curry. But if you do not have this, you could still substitute the thai ingredients with the commonly used ingredients from the indian kitchen.

  • Galangal: Use Ginger instead
  • Kaffir Lime Leaves: Add zest of Lemon instead
  • Thai Chillies: Substitute Green Chillies
  • Shallots: Use small Onions instead
  • For Lemon Grass……. I do not think there is any substitute. At the most, you could just do away with the zest of lemon.

2: You could also grind some coriander roots while making the green curry paste.

3: Choose your own choice of vegetables. I have boiled the vegetables first, since I wanted the veggies to be completely cooked, as I had added cauliflower and potatoes. However, if you use vegetables like carrots, beans, mushrooms etc… you could just add them directly to the curry. You could also add tofu.

4: Instead of dark soy sauce, you can use regular soy sauce.

5: You can always adjust the consistency of the curry. I prefer slightly thin curries, so I added a bit of more broth. If you do not have vegetable broth, you could add water instead. For a slightly thicker consistency, you could add some more quantity of coconut milk.

6: This thai veg curry is spicy. However, if you like very spicy and hot food, you can increase the spiciness and hotness by adding a few more chilies.

method to make the thai green curry paste:

  • As mentioned in my previous post of Thai Basil Vegetable Stir fry with Tofu, I get the thai kit in a shop near my place. This is how it looks like. It has very generous quantities of galangal ( I don’t know why), 2 thai red chillies, 7-9 kaffir lime leaves, thai basil, 2 lemon grass stems and a few lemon grass.

 

  • Chop all the fresh ingredients for the green curry paste.

 

  • Take all the ingredients to be ground for the green curry paste in the grinder. Add the dry spices, namely coriander seeds, cumin seeds, peppercorns. Also add the lemon rind. Grind this mixture.
  • If the mixture is too dry and not getting ground, then add the soy sauce and grind it. You could also grind it with some coconut milk instead of soy sauce.

 

  • I won’t recommend grinding the paste in a mortar and pestle as its much of hand work . Grind to a little coarse paste. This curry paste is enough for thai curry recipe mentioned in this post. The below curry paste looks more like brown curry paste instead of green curry paste. Wait till the coconut milk dissolves into it and then see the magic.

To make the thai green curry:

  • Chop all the veggies.
  • Steam or boil all the vegetables except capsicum. Drain the steamed vegetables and keep the broth. Don’t overcook or over steam the veggies.
  • In a pan, heat the coconut oil. Add the green curry paste and capsicum. Fry the paste and capsicum for 1 minute.
  • Add 1/2 of the coconut milk and mix it with the rest of the paste. Oh….. no magic…. no green color….. that’s because I have used camera flash for taking the photo. This recipe was made in the night.
  • Add the vegetable broth and again mix everything….. Slight green color!!!!!
  • Now add the mix cooked vegetables and salt…… more green color!!!!!
  • Bring the entire curry to boil and then simmer for 12-15 minutes…. again brown…. thats coz of flash photography… you can see what flash does to the image….
  • Add the remaining coconut milk and simmer for 5 minutes. Garnish the thai veg green curry with chopped kaffir lime leaves and thai basil leaves…. yes green now and no flash photography….
  •  Serve the thai green curry with warm lemon grass rice.

 

 

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