Thai Green Curry

Cuisine: Thai

Cook Time: 40 minutes

Serves: 4

Here's a delectable recipe for Veg. Thai Green Curry with nutritious and choicest veggies that make it savoury and spicy. Prepare and store the Thai Green Curry paste for a quick recipe. Serve with steaming plain rice or fried rice.

  • ½ cup coriander leaves
  • 2 sprig basil leaves
  • 1 tablespoon coriander seeds and cumin seeds (roasted)
  • 1 teaspoon black peppercorns
  • 1 chopped onion
  • ½ inch ginger
  • 3-4 cloves of garlic
  • 3-4 green chillies
  • 4 stalks of lemongrass
  • Thai green curry paste
  • Coconut oil and coconut milk
  • Broccoli, carrot, red, green or yellow bell pepper, zucchini, vegetable stock, brown sugar, salt, and basil leaves for garnishing.

Delightful Thai Green Curry with your favourite veggies!

Directions for Thai Green Curry paste:

Combine 4 stalks of lemongrass, 3-4 green chillies, ½ cup coriander leaves, 2 sprig basil leaves, 1 tablespoon coriander seeds and cumin seeds (roasted), 1 teaspoon black peppercorns, 1 chopped onion, 3-4 cloves of garlic, ½ inch ginger, and blend all the ingredients in a mixer. Add water to make a smooth paste.

Directions for Thai Green Curry recipe:

  • Heat a teaspoon of coconut oil in a pan. Add some salt and cook the veggies such as carrots, zucchini, broccoli, and bell peppers until gently tender.
  • Set the veggies aside once they turn tender. 
  • Add another teaspoon of oil and sauté 2 to 3 tablespoons of Thai green curry paste for a few seconds.
  • Sprinkle a spoonful of brown sugar and add 400 ml of coconut milk. 
  • Stirring it well, add some salt. When the mixture starts to boil, add the stir-fried veggies and some basil leaves. 
  • Bring it to a gentle boil before serving it with hot rice or fried rice. 

Chef Tip: Choose your favourite veggies for this curry and steam them before stir-frying. It enhances the taste and texture of the veggies.

Try this incredibly delicious yet easy recipe, and do not forget to share your experience with us in the comment section below.

Quick Bites

Fun Fact

• In South Thailand bird's eye chilies are added in green Thai curry, which makes it spicier and hotter than the red Thai curry.

Historical Fact

• Curry is universal in Southeast Asia. It’s generally agreed that Indians, using ginger, turmeric, and garlic first made curry. The first evidence of it was recently discovered there, dating back to around 2500 B.C., and the word "curry" is an Anglicized version of the Tamil word “Kari”.

• As settlers and traders came to India from as far as Japan, China, Portugal, and France, they disseminated recipes for curry throughout Southeast Asia, including Thailand.

Nutrition Fact

• One typical serving of Thai Green curry consists of 395 calories, 22g of carbohydrates, 27g of fat, and 28g of protein.

• Green curry with chicken provides essential proteins and high levels of the recommended daily intake of iron. Vitamin A is also in green curry, which slows the growth of many eye conditions and diseases, including Stargardt disease and macular degeneration.