This Thai Green Curry recipe is made with homemade Thai Green Curry paste that can be easily customized with your favorite veggies. Spicy hot and wonderfully saucy this Thai Green Curry is delicious to enjoy over rice for a satisfying plant-based meal.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Thai, World

Ingredients

  • 2 to 3 Thai chillies (red colored and small-sized or 2 to 3 bird's eye chillies)
  • 1 green chilli (or 1 teaspoon chopped green chillies)
  • 1 inch galangal (- peeled and chopped (substitute is ginger))
  • 2 to 3 garlic cloves (- small-sized, peeled and chopped)
  • ¼ cup chopped shallots (or pearl onions or onions)
  • ½ cup coriander leaves ((cilantro))
  • 2 to 3 kaffir lime leaves (- medium-sized or 4 to 5 small kaffir lime leaves)
  • 2 lemon grass stalks (- chopped)
  • 2 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon soy sauce (- naturally brewed)
  • ¼ teaspoon lemon zest ((grated rind of lemon), optional)
  • 3 tablespoons Coconut Milk (- optional)
  • 2 tablespoons coconut oil (or sesame oil)
  • 2 cups water
  • 1 cup Coconut Milk (Thick) (- fresh homemade or canned)
  • sea salt (or regular salt, as required)
  • 2 tablespoons thai basil leaves (- chopped)
  • ¼ cup chopped french beans
  • ¼ to ⅓ cup chopped bell pepper (or capsicum – add any colored bell pepper)
  • ⅓ cup chopped baby corn
  • ⅓ to ½ cup chopped carrots
  • ½ cup chopped potatoes
  • ½ cup chopped button mushrooms
  • 1 cup chopped cauliflower (or broccoli florets)
  • 7 to 8 Thai pea eggplant ((turkey berry), optional)

Method

Making Thai green curry paste

  1. Take the following chopped ingredients in a mixer-grinder jar or a small blender - thai red chilies, green chili, coriander leaves, soy sauce, shallots, galangal, lemon grass, kaffir lime leaves, coriander seeds, cumin seeds and lemon zest.
  2. Grind these ingredients to a semi-fine or fine paste without adding water.
  3. If the mixture is too dry and not getting ground, then add a few tablespoons of water and grind the curry paste ingredients. You could also grind it with some coconut milk instead of soy sauce. I won't recommend grinding the paste in a mortar and pestle as its too much of hand work.
  4. Grind to a semi-fine or fine paste. The curry paste made with this recipe is perfect for the this thai curry recipe.

Making thai green curry

  1. In a pan, heat coconut oil or sesame oil. Gently heat the oil on a medium-low heat.
  2. Add the green curry paste. Sauté the paste for 1 minute on low to medium-low heat.
  3. Add all the chopped mix vegetables. You can add your choice of veggies.
  4. Add 2 cups of water and mix well.
  5. Cover and cook till the veggies are almost done. But don't overcook the veggies.
  6. Add the thick coconut milk and mix it thoroughly.
  7. Also add salt as required. Mix again very well.
  8. Bring the entire curry to a gentle simmer on a low to medium-low heat. Lastly add some chopped Thai basil leaves. Stir to mix and switch off heat.
  9. Serve the Thai Green Curry hot with steamed jasmine rice or basmati rice. While serving garnish the green curry with some chopped spring onion greens or Thai basil or a few sliced Thai red chillies.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.