Thai Green Curry

Thai Green Curry (Veg)

Thai Green Curry (Veg) is spicy and aromatic with a hint of sweetness. The two main ingredients are the green curry paste and thick creamy coconut milk. The coconut milk provides body to the curry and makes it creamy.  In this preparation you can play with the combination of vegetables to give colour, flavour and texture according to your liking. Serve with Thai Fragrant Rice.

Serves: 4
Prep time: 15 minutes
Total time: 30 minutes

Curry Paste
3 shallots, sliced
9 cloves garlic
1 teaspoon galangal sliced finely (ginger can be used)
10 green Thai chilli chopped or (5 jalapeno +5 Thai green chilli)
1 tablespoon fresh lemon grass sliced
1 tablespoon coriander root or coriander stems chopped with leaves
1 tablespoon coriander powder
1 teaspoon cumin seeds
1 teaspoon  salt
5 white peppercorns optional
½ teaspoon kaffir lime rind sliced finely ( replace with lemon rind)
2 kaffir lime leaves chopped (if you can find)
1 tablespoon peanut oil

For the vegetables
1 tablespoon peanut oil
1 medium carrot sliced diagonally
1/3 cup cauliflower florets
1/3 cup broccoli florets
½ cup mixed peppers cubed (red, yellow and green)
10 button mushroom cut into half
5 baby corns cut diagonally
10 beans cut diagonally
1 head of bok choy slit onto 4
3 tablespoon green curry paste
2 1/2 cups coconut milk
2 kaffir lime leaves, torn
1 fresh red chilli sliced diagonally
A few Thai basil leaves for garnish
Salt to taste
1 teaspoon palm sugar
1 teaspoon lemon juice

Green paste

  • Toast cumin, coriander and pepper in a pan until light brown. Keep aside to cool. Now pound them to a powder.
  • Transfer all the ingredients in a blender and grind to a fine paste. Add the powdered spices and blend again.
  • Store in a container with a lid, to use when required.


  • Heat the oil in a wok and saute the green curry paste over medium heat for 2 minutes.
  • Reduce the heat and gradually add 1 cups of the coconut milk, stirring until  oil comes to the surfaces.
  • Add kaffir lime leaves and all the vegetables except bok choy, continue cooking for 3 minutes until the vegetables are half cooked.
  • Add bok choy and the remaining coconut milk, season with salt and palm sugar.
  • Cook till the vegetables are done, and then add red chillies and turn off the heat.
  • Stir in the lemon juice.
  • Serve garnished with basil leaves on top.
  • Served with Thai Fragrant Rice.

Thai Rice with Thai Green Curry



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