This curry is made using chunky vegetables in very flavorful gravy made using fresh aromatic ingredients used in South East Asian cuisine.
This can also be made with chicken or prawns.With a gravy this good, you can put anything in it – and it will taste amazing!
Serve it with steamed rice to make a perfect meal…
This Thai green curry had an olive green color instead of fresh green color,as I have used dark soy sauce while making the green curry paste.
Now a days a packet of mixed ingredients required for Thai curry paste is easily available in hyper markets.
For Thai green curry:
3/4 cup thick Coconut Milk.
2 tablespoon coconut oil or sesame oil.
2 cups water.
2 tbsp chopped Thai Basil Leaves.
2 cups mixed cubed Vegetables (potatoes, french beans,carrots,bell peppers, mushrooms,broccoli,zucchini,etc
For Thai Green Curry Paste:
3 Thai Red Chillies & 1 Green Chili.
1/2 inch Galangal.
1 Medium Onion chopped.
1/2 cup Coriander Leaves.
5 Kaffir Lime Leaves .
2 Lemon Grass stalks chopped.
2 tsp Coriander Seeds.
1 tspn Cumin Seeds.
1/2 tbsp Dark Soya Sauce.
1/4 tsp Lemon Rind.
3 tbsp coconut milk.
To make thai green curry paste,put all the ingredients in Mixie jar and grind to a slight coarse paste without adding water.
In a pan, heat Oil,add capsicum / bell peppers and saute for 2 minutes.
Cover and cook till the veggies are almost done,don’t overcook the veggies.
Now add coconut milk and mix it with the rest of the paste.
Also add salt as required. Mix very well.
Bring the entire curry to a boil. Then garnish the curry with chopped thai basil leaves.
Serve the thai green curry with warm lemon grass rice or plain steamed rice.
Tip: It is best to have the Thai herbs and spices for this recipe, but if you do not have this, you could still substitute the Thai ingredients with the commonly used ingredients from the Indian kitchen.
- Galangal: use ginger instead
- Kaffir lime leaves: add zest of lemon instead
- Thai chillies: substitute green chillies.