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