thai veg green curry recipe with step by step photos – so here comes a spicy, hot green veg curry from thailand. it is veg to the core with no shrimp paste or fish sauce added to the curry.
to keep the authenticity of the recipe, i have used all the thai ingredients that are used in thai recipes, except for fish sauce and shrimp paste. i have also made the green curry paste at home from scratch. i have never used any ready paste for any curry, so i cannot comment on how it would taste using the ready made thai green curry paste.
the recipe turned out very good. we have always loved thai food and this curry recipe is for keeps. i have again adapted the recipe from Dr Benkim’s website. i also made an adapted version of vegan chocolate banana smoothie from this site and it was so good.
this thai green curry was spicy and hot. however, it had an olive green color instead of fresh green color. that was because, i used dark soy sauce while making the green curry paste.
thai veg green curry recipe card below:
thai green curry - a vegetarian recipe of thai green curry.
- 3/4 cup thick coconut milk (I used ready made coconut milk)
- 2 tablespoon coconut oil or sesame oil
- sea salt or salt as required
- 2 cups water
- 1.5 tablespoon thai basil leaves chopped
- 2 - 3 thai chillies + i green chili (i used 2 thai chilies and 1 green chilli)
- 1/2 inch galangal
- 2 - 3 shallots
- 1/2 cup coriander leaves
- 4-5 small kaffir lime leaves or 2 to 3 medium kaffir lime leaves
- 2 lemon grass stalks chopped
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 tablespoon dark soya sauce or regular soy sauce
- 1/4 teaspoon zest from lemon (grated rind of lemon)
- 3 tablespoon coconut milk
- 1.5 - 2 cups mixed vegetables (vegetables like potatoes, french beans, cauliflower and mushrooms
chop all the fresh ingredients for the green curry paste.
take all the fresh ingredients to be ground for the green curry paste in the grinder. Add the dry spices - namely coriander seeds and cumin seeds. also add the lemon rind. grind this mixture.
if the mixture is too dry and not getting ground, then add the soy sauce and grind it. 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 much of hard work. Grind to a little coarse paste. this curry paste is enough for thai curry recipe mentioned in this post.
in a pan, heat the coconut oil. add the green curry paste. fry the paste for 1 minute
chop all the mixed veggies. add them to to fried green paste.
add 2 cups of water and mix well.
boil the veggies till they cook. but don't overcook the veggies.
add coconut milk and mix it with the rest of the paste.
add salt as required.
bring the entire curry to boil and then simmer for 12-15 minutes.
garnish the thai veg green curry with 1.5 tablespoon chopped thai basil leaves.
serve the thai green curry with warm lemon grass rice.
tips for thai veg curry recipe:
1: it is best to have the thai herbs and spices for this green curry. 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
- shallots: use small onions instead
- for lemon grass……. i do not think there is any substitute. At the most, you could just do away with the zest of lemon.
2: you could also grind some coriander roots while making the green curry paste.
3: choose your own choice of vegetables. i have boiled the vegetables first, since i wanted the veggies to be completely cooked, as i had added cauliflower and potatoes. however, if you use vegetables like carrots, beans, mushrooms etc… you could just add them directly to the curry. you could also add tofu.
4: instead of dark soy sauce, you can use regular soy sauce.
5: you can always adjust the consistency of the curry. i prefer slightly thin curries, so i added a bit of more broth. if you do not have vegetable broth, you could add water instead. for a slightly thicker consistency, you could add some more quantity of coconut milk.
6: this thai veg curry is spicy. however, if you like very spicy and hot food, you can increase the spiciness and hotness by adding a few more chilies.
how to make the thai green curry paste:
- chop all the fresh ingredients for the green curry paste. take all the ingredients 2 to 3 thai red chilies + 1 green chili, ½ cup coriander leaves, ½ tablespoon naturally fermented soy sauce or as required, 2 to 3 shallots, ½ inch galangal, 2 stalks of lemon grass, 2 to 3 medium sized kaffir lime leaves to be ground for the green curry paste in the grinder. add the dry spices, namely 2 teaspoon coriander seeds and 1 teaspoon cumin seeds. also add ¼ teaspoon lemon zest. grind this mixture.
2. if the mixture is too dry and not getting ground, then add the soy sauce and grind it. 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 much of hand work . grind to a little coarse paste. this curry paste is enough for thai curry recipe mentioned in this post. the below curry paste looks more like brown curry paste instead of green curry paste. wait till the coconut milk dissolves into it and then see the magic.
how to make the thai green curry:
3. in a pan, heat 2 tablespoon coconut oil or sesame oil. add the green curry paste. fry the paste for 1 minute.
4. chop all the mix veggies. add them to to fried green paste.
5. add 2 cups of water and mix well.
6. boil the veggies till they cook. but don’t overcook the veggies.add ¾ cups of coconut milk and mix it with the rest of the paste.
7. add salt as required. bring the entire curry to boil and then simmer for 12-15 minutes.
8. garnish the thai veg green curry with chopped kaffir lime leaves and thai basil leaves.
9. serve the thai green curry with warm lemon grass rice.