Veg Green Thai Curry Recipe

Veg Green Thai Curry is a vibrant and aromatic dish from Thai cuisine, known for its perfect balance of spicy, sweet, and savory flavors. It features a variety of fresh vegetables simmered in a creamy coconut milk base, infused with a homemade green curry paste made from green chilies, lemongrass, galangal, and kaffir lime leaves. The result is a fragrant, mildly hot, and richly textured curry that is both comforting and refreshing. Typically served with steamed jasmine rice, this curry is a popular choice for those seeking a taste of Thailand’s fresh and herbaceous culinary traditions . So without wasting the time let’s make the delicious Veg Green Thai Curry Recipe

Green Thai Curry Paste Ingredients

1 Tablespoon coriander seeds

1 Tablespoon cumin seeds

1 Tablespoon peppercorns

2 Inch chopped galangal

1/2 Inch fresh turmeric

2 Tablespoon lemon grass

8-10 cloves garlic

3-4 NOS shallots

8-10 NOS green chilies

1 Kafir lime skin lemon

3-4 stalks fresh coriander (chopped)

Salt to taste

Step:1

Set a pan on medium heat , let the pan heat and low down the flame , add coriander seeds and cumin seeds , dry roast them low flame until they are aromatic , transfer them in mortar pestle and also add white peppercorns , pound them well to make powder . Further in the mortar pestle add , the remaining ingredients of the paste , pound well to make fine paste , you can also so this step by using a mixer grinder to avoid putting in excess efforts

Step:2

Once pounded well , you can store the paste in the fridge it stays good for couple of days and stays good in freezer making the curry , i’ll be using half of the quantity made , rest can be stored the fridge and can be used when you quickly want to make the thai curry

To Make Curry Ingredients

Prepared Thai curry paste (1/2 quantity made)

1 Liter coconut milk

Veggies

1/2 Cup baby corn

1/2 Cup mushroom

1/2 Cup broccoli

1/2 Cup carrot

1/3 Cup capsicum

1/2 Cup red bell pepper

1.5-2 Tablespoon brown sugar/regular sugar

Salt to taste

2-3 NOS kafir lime leaves

Thai basil a small handful

1-2 Red bell peppers (sliced)

Step:1

Set a pan on medium heat , add 200 ml of coconut milk , bring to a boil and cook for 2-3 minutes on high flame and until the milk starts to thicken

Step:2

Further add the prepared green Thai curry paste , stir and cook on medium flame until the colour of the green curry paste changes and the coconut milk releases its own fat . This process will take around 4-5 minutes , after cooking the mixture will come together and thick and the colour of the paste will also darken

Step:3

Further add the remaining coconut milk to the pan , stir along with the paste and bring the milk to a boil , stir well so the paste flavour combines well with the rest of the milk . Once the milk starts to boil , add baby corn , stir and cook on medium heat for 2-3 minutes or until the baby corn is almost cooked

Step:4

Further add the remaining veggies , brown sugar and salt , stir and cook for few minutes on medium high flame , if you fell the consistency of the curry it too thick you can choose to add veg stock as per your preference . Further add kafir lime leaves , that basil leaves and fresh red chili peppers , stir and cook for 2-3 your green Thai curry paste is ready . Serve it hot with hot steaming rice and enjoy the delicious veg green Thai curry

Veg Green Thai Curry Recipe