Thai Green Curry with Vegetables Recipe

Thai green curry derives its name from the colour of the dish which comes from green chilies. The ingredients of this dish are not necessarily fixed and change from place to place. Its spiciness varies as well. In this article, we will share the recipe for a delectable vegetarian Thai green curry that is super easy to make.

Ingredients For Green Curry Paste

• 2 teaspoons of chopped green chilies

• Half a cup of coriander leaves

• 1 tablespoon of roughly chopped garlic

• 1 teaspoon of lemon juice

• 1 small piece of roughly chopped ginger

• 2 stalks of lemon grass

• 2 teaspoons of finely chopped kaffir lime leave

• Half a cup of chopped onions

• 1 tablespoon of cumin seeds

• Half a teaspoon of coriander seed powder

• 1 teaspoon of soy sauce

Ingredients For Green Curry

• A quarter of a cup of chopped French beans

• One-third cup of chopped baby corn

• Half a cup of thickly sliced mushrooms

• Half a cup of boiled peas

• Three-fourths of a cup of parboiled cauliflower florets

• Salt

• Sugar

• Green Curry Paste

• Coconut milk

• Coconut or sesame oil

• Thai basil leaves

• Fresh Coriander

• Thinly sliced spring onions

• Thinly sliced red chilies

Step 1

Combine all of the ingredients of the green curry paste in a blender and blend it until it is mixed into a fine paste. You can add water for a finer consistency. Run it through a sieve to smoothen the texture and get rid of the unblended mix. Set this mixture aside for later.

Step 2

Prep the vegetables by cutting them in whatever shape and size suits you. I prefer cutting them into medium-sized cubes. You can also add other vegetables such as paneer, potato, and capsicum according to your taste.

If you like your vegetables softer, then you can parboil them for 2 minutes before adding them to the curry. On the other hand, for crispier and crunchier vegetables there is no need for extra prep.

Step 3

In a pan, heat some sesame or coconut oil and add the green curry paste. Let it sit for a minute or two before adding the vegetables one by one. After adding all the vegetables, mix well and saute the vegetables in the sauce. Cover the pan for 2 minutes and let the vegetables simmer on a small to medium flame.

Step 4

After 2 minutes, stir the vegetables thoroughly and slowly add the coconut milk. Add more or less coconut milk depending on your preference. Mix the coconut milk well and let the curry cook for another minute or two with a covered lid.

Step 5

Remove the lid and add salt and sugar to taste. Mix well one last time and let it cook for another minute.

Step 6

Garnish with freshly chopped coriander or Thai Basil leaves, chopped spring onions, and even a few sprigs of thinly sliced Thai red chilies.

Step 7

Serve this dish along with boiled pillowy rice or even boiled noodles. Any variety of rice will pair well with this dish.  

Tips and Variations

The brilliance of Thai green curry is that its recipe is not set in stone and can be changed in accordance with what is in your pantry. For instance, you can use Italian basil if you can’t get your hands on some Thai basil. You can add different vegetables such as broccoli, carrots, and zucchini. And even include some protein to this dish by adding chunks of soya, tofu, or paneer. It is also easy to adjust its consistency, spiciness, and sweetness to your liking.