Thai Recipes: How to Make Thai Green Curry

Updated on March 25, 2018
ShailaSheshadri profile image

I am passionate about cooking and eating natural, healthy, and tasty foods. I like to write articles about healthy and yummy foods.

Vegetarian Thai Green Curry

Coconut Milk Adds a Nice Flavor to Thai Green Curry

Thai green curry is a little different from the Indian curries. Though Indians use coconut in their recipes, they normally grind coconut and add the paste to make the gravy. However, Thai curries use coconut milk. Adding coconut milk gives a very creamy and smooth texture to the curry.

Making Thai green curry is easy. You can make it in about 30 minutes with enough to serve four people. You need simple ingredients here, such as lemongrass, fresh coriander leaves, cumin seeds, coriander seeds, coconut milk, ginger, garlic, green chili, and a few peppercorns.

I used mint leaves instead of lemongrass, as it was not available here. Mint leaves also give very nice aroma to this dish. You can use veggies of your choice in this. I used green peas and capsicum in my curry.

Thai green curry is best paired with hot boiled rice. This combo is simply delicious and irresistible!

Now, let me share with you a detailed recipe for vegetarian Thai green curry.


5 stars for Veg Thai Green Curry

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Serves four people

Ingredients

  • 1 heaped cup mint leaves, washed, chopped along with tender stems, original recipe calls for lemongrass
  • 1 heaped cup fresh coriander leaves, washed, chopped along with tender stems
  • 1 or 2 green chilies
  • 1/4 inch ginger, peeled, chopped
  • 3 garlic cloves, chopped
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1 glass coconut milk, I made fresh coconut milk by grinding coconut with water and straining it.
  • 1/2 tsp pepper corns
  • 1 1/2 tsp oil, I used coconut oil, you can use any oil of your choice
  • 1 cup mixed veggies, I used capsicum and green peas
  • salt to taste
  • a pinch sugar, to taste

Step-By-Step Instructions and Images for Making Thai Green Curry

  • For making Thai green curry, you have to make a green paste.
  • Wash mint leaves and coriander leaves. Chop them along with tender stems. This gives a nice aroma to the gravy.
  • Put them in a mixer or blender. Add chopped ginger, garlic, cumin seeds, coriander seeds, green chilies, and peppercorns.
  • Grind together adding very little water to get a thick paste. Set aside.
  • You need coconut milk to make this curry. I used fresh coconut milk.
  • For making it, add a cup of grated coconut and some warm water into a mixer jar. Roughly grind them. Strain to get the coconut milk. Keep aside.
  • Alternatively, you can use store bought coconut milk.
  • Heat oil in a deep-bottomed pan. Add green paste. Saute continuously for some time or until you get a nice aroma from the sauteed paste.
  • Add veggies of your choice. I used capsicum and green peas. I didn't par-boil them. They cook fast. Hence, I used them directly.
  • If you want to use carrots or french beans, you have to par-boil them before adding them to the gravy.
  • Add some salt. Saute the mixture for 3-4 minutes on low heat. Next, add coconut milk. Stir-cook the mixture over medium high heat while stirring occasionally.
  • When the curry gets the proper thickness, reduce the heat. Add remaining salt. Add sugar. Mix well. This curry should be moderately thick. Turn off the heat.
  • Your favorite Thai green curry is now ready! Serve it with hot boiled rice. Enjoy eating this aromatic, creamy side dish with rice!

Step one: Gather all the ingredients.
Step one: Gather all the ingredients.
The veggies.
The veggies.
Freshly made coconut milk
Freshly made coconut milk
Items for making the green paste
Items for making the green paste
Step two: Grind with very little water to get a smooth green paste.
Step two: Grind with very little water to get a smooth green paste.
Step three: Heat a deep-bottomed pan. Add some oil.
Step three: Heat a deep-bottomed pan. Add some oil.
Step four: Add green paste. Saute on a low heat until you get a nice aroma from the paste.
Step four: Add green paste. Saute on a low heat until you get a nice aroma from the paste.
Step five: Add chopped veggies. If you want to add french beans and carrot, par-boil them before adding. Continue sauteing for 2-3 minutes.
Step five: Add chopped veggies. If you want to add french beans and carrot, par-boil them before adding. Continue sauteing for 2-3 minutes.
Add salt.
Add salt.
Step six: Add coconut milk. Increase the heat.
Step six: Add coconut milk. Increase the heat.
Stir-cook until you get a proper thick gravy.
Stir-cook until you get a proper thick gravy.
Add sugar. Mix well. Turn off the heat. Your favorite Thai green curry is ready!
Add sugar. Mix well. Turn off the heat. Your favorite Thai green curry is ready!
Transfer it to a serving dish.
Transfer it to a serving dish.
Enjoy eating this creamy and flavorful side dish with hot boiled rice!
Enjoy eating this creamy and flavorful side dish with hot boiled rice!

Nutritional Information of Veg Thai Green Curry

Nutrition Facts
Serving size: 1
Calories 180
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 1 g5%
Carbohydrates 6 g2%
Sugar 0 g
Fiber 2 g8%
Protein 8 g16%
Cholesterol 0 mg
Sodium 32 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Questions & Answers

    Comments

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    • ShailaSheshadri profile imageAUTHOR

      ShailaSheshadri 

      8 months ago from Bengaluru

      Yeah. Even I like Thai curry for its coconut flavor and creamy texture. Veggies cooked in this gravy taste awesome.

    • profile image

      irescafe 

      8 months ago

      texture and coconut flavor, Its Awesome my mom also make this with corriander, Coccunut Green chilly, Onion, ginger

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