Skip to main content

Veg Thai Green Curry

There’s a common misconception that thai green curry is green in colour from all the thai basil used in the recipe. While there is often thai sweet basil tossed into the curry, the real green colour of the curry comes from thai green chilies that are the main ingredient of the thai green curry paste used to make the curry. The green chilies are bird’s eye chilies, but only the green ones are used for this recipe.


Some recipes add extra sugar to make green curry sweeter, but other traditional thai green curry recipes just rely on the coconut cream to provide the sweetness — I prefer the latter without adding extra sugar.

Making The Thai Green Curry Paste:

Like with many thai recipes, especially curries, the paste is the most important flavouring of the entire dish. The curry paste is a mixture of ingredients that are pounded together until all the oils are released and the ingredients are fully pureed into a paste in texture. The first step in this Thai green curry paste recipe is to prepare all the ingredients to pound.

To pound thai green curry paste, you’ll need a good stone mortar and pestle, and you can toss in the ingredients however you like, just making sure all the ingredients are added, and that they are all pounded together.

You could use a mixer to make thai green curry paste much faster, and that would work well and would still be better than buying canned green curry paste. However, when using a blender or food processor you won’t be able to extract all the flavour oils from the ingredients unless you pound them by hand slowly.


Serves - 4
Ingredients:

For the green curry paste:
1 tbsp coriander seeds
2 cloves
4 peppercorns
2 stalks of lemongrass
5-6 garlic cloves
1½" ginger
1" galangal
3 chopped green chillies
1 chopped onion
½ cup coriander leaves
½ cup thai basil
1 kaafir lime leaf
1 tsp vinegar
Salt to taste

For The Curry In Any Proportion: 
Red bellpeppers
Green bellpeppers
Baby corn
Broccoli
Mushrooms
2 cups coconut milk
1 tbsp corn flour
Salt to taste


Method:
The Paste:

  1. Dry roast coriander seeds, cloves and peppercorns for a minute and grind them.
  2. Add chopped lemongrass stalks, garlic, ginger, galangal, green chillies, onion, coriander leaves, thai basil, kaafir lime leaf, vinegar and salt to the grinder
  3. Grind all these ingredients to a fine paste
  4. Set aside


The Curry:
  1. Heat a tablespoon of oil in a pan and add in 5-6 tsp of the green paste and cook it for a minute. 
  2. Once cooked push the paste on one side of the pan. 
  3. Heat some oil in the free space of the pan and saute the bellpeppers, baby corn and broccoli in it mixing in the paste afterwards. 
  4. Add the mushrooms and salt. 
  5. Pour half the quantity of coconut milk in the cooked ingredients. 
  6. In the remaining half add corn flour and mix it well and then pour it in the pan. 
  7. Let all this cook for 2-3 minutes and add some bruised kaafir lime leaves and salt as required. 
  8. Once the curry starts to boil turn the flame off.
  9. After you're finished cooking a pot of green curry, eat it along with freshly steamed rice.


Lip-smacking Thai Green Curry is ready to be served!


Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme

Comments

Popular posts from this blog

Authentic Bhajani Chakli | Chakli Recipe | Maharashtrian Chakli Recipe

 Chakli is a delightfully scrumptious snack that is often made in India during Diwali festival. Also known as Chakri, these spiral shaped crunchy snacks are made using the perfect blend of lentils and spices. Deep fried to a golden brown perfection, chaklis are lightly spiced with turmeric and chili packing in an explosion of flavors in every bite. Different parts of India have variations of this recipe. For example, in South India, Murukku(Chakli) is made using rice flour and a mild seasoning of salt and asafoetida. In Gujarat, Chakri is made with whole wheat flour or rice flour. In Maharashtra it is made with Bhajani, a special homemade flour. Chakli is easily one of the most popular Indian Diwali snack AKA faral and is best enjoyed with a piping hot cup of tea. What is Bhajani? Traditional Maharashtrian Chakli is made with a special homemade flour of rice and lentils called Bhajani. Rice and lentils are washed, air dried and then dry roasted over slow heat along with cu...

Walnut Brownie

I feel like a newbie all over again. I've not updated this blog for more than 2 years now. Its just that my schedule has become pretty hectic now. But I've made a promise to myself to update atleast 1 post per week. In this post, I'm sharing my Walnut Brownie recipe with you. Its the most amazing recipe I have and I have always received overwhelming response from all my customers for this one. Since its New Years, I decided to make Walnut Brownies instead of the regular cakes or cookies. Ingredients: 80 gms  cooking butter , 150 gms  dark cooking chocolate , broken into pieces, 3  eggs , 120 gms  castor sugar , 1 tsp  vanilla essence , 80 gms  flour , 20 gms  cocoa powder , 1/2 tsp  baking powder , 1/4 cup roasted walnuts , coarsely chopped, Method: 1.) Preheat the oven to 175 degrees, for 10 mins. 2.) Grease a baking tin ( 9 x 9 inch) with butter and line with butter paper. 3.) Stir the butter and choco...

Nimki Recipe| Namak Pare Recipe

Nimki / Namak pare is a crispy, crunchy, flaky, savory snack. Bengali's call it Nimki but in other parts of India, they also known as Namak pare, Nimkin, Namkin, etc. The recipe calls for very few ingredients, one of them is all purpose flour or maida. To make a batch of crunchy Nimki all you need is proper proportion of ingredients and little patience while frying them. Do give this a try and let me know how it turned out for you.        This is a great tea time snack also and doesn't require a festival to make this. However, during Indian festivities, we tend to make this as one of the savory snack for all to enjoy. Ingredients: 1 cup all purpose flour / maida, 4 tbsp of melted ghee, 1 tsp kalonji / nigella seeds Salt as per taste, Warm water for kneading Oil for deep frying Method: In a mixing bowl, add the flour, salt, kalonji and ghee. Mix everything really well for 1-2 minutes with your hand. The flour should resemble the texture of bread crum...