I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
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 a 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.
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Serves four people
- 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!