Thai 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. Two more tasty Thai recipes on blog are:
Tips for making Thai green curry
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 Thai 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 green 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.
I served the curry with lemongrass rice. The combination was good.
How to make Thai green curry
A) preparing Thai green curry paste
- Take the following chopped ingredients in a grinder jar – 2 to 3 Thai red chilies, 1 green chili, ½ cup coriander leaves, ½ tablespoon soy sauce, 2 to 3 shallots, ½ inch galangal, 2 stalks of lemongrass, 2 to 3 medium-sized kaffir lime leaves, 2 teaspoon coriander seeds, 1 teaspoon cumin seeds and ¼ teaspoon lemon zest.
2. Grind these ingredients to a slight coarse paste without adding water. If the mixture is too dry and not getting ground, then add some more 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 too much of handwork . Grind to a little coarse paste. This curry paste is enough for Thai curry recipe mentioned in this post.
3. In a pan, heat 2 tablespoons coconut oil or sesame oil. Add the green curry paste. Saute the paste for 1 minute.
4. Add all the mix veggies. You can use your choice of veggies.
5. Add 2 cups of water and mix well.
6. Cover and cook till the veggies are almost done. But don’t overcook the veggies.
7. Add ¾ cups of coconut milk and mix it with the rest of the paste. Also add salt as required. Mix very well.
8. Bring the entire curry to a boil. Then garnish the curry with chopped Thai basil leaves.
9. Serve the Thai green curry with warm lemongrass rice or plain jasmine rice or steamed basmati rice.
More curry recipes
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Thai Green Curry
Ingredients
for thai green curry
- 3/4 cup Coconut Milk (Thick) (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 (for garnish)
for paste
- 2 - 3 thai chillies + i green chili (i used 2 thai chilies and 1 green chilli)
- 1/2 inch galangal (substitute is ginger)
- 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
Instructions
to make thai green curry paste
- Take the following chopped ingredients in a grinder jar - 2 to 3 thai red chilies, 1 green chili, ½ cup coriander leaves, ½ tablespoon soy sauce, 2 to 3 shallots, ½ inch galangal, 2 stalks of lemon grass, 2 to 3 medium sized kaffir lime leaves, 2 teaspoon coriander seeds, 1 teaspoon cumin seeds and ¼ teaspoon lemon zest.
- Grind these ingredients to a slight coarse paste without adding water.
- If the mixture is too dry and not getting ground, then add some more 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 too much of hand work .
- Grind to a little coarse paste. This curry paste is enough for thai curry recipe mentioned in this post.
making thai green curry
- In a pan, heat 2 tablespoon coconut oil or sesame oil. Add the green curry paste. Saute the paste for 1 minute.
- Add all the mix veggies. You can use your choice of veggies.
- Add 2 cups of water and mix well.
- Cover and cook till the veggies are almost done. But don't overcook the veggies.
- Add ¾ cups of 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 jasmine rice or steamed basmati rice.
is lemon zest grated lemon rind?
Thanks for the wonderful recipe…. came out superbly
yes it is lemon rind. but only the green or yellow part. do not use the white part.
thanks for sharing the feedback radhika.
I managed the kit, but underestimated the spice level, so ended up adding sugar and loads of coconut to dilute the heat!!! But of soooo finger licking good …..
Thanks for another great recipe.
welcome sheetal and thankyou so much.
Thankyou Amitji for such a simplified and quick receipe..I tried it and it turned out awesome, everyone at loved it!
thankyou aashu 🙂
I made it and it’s really amazing test,very useful and also very nice description of veg thai curry. We enjoyed nice taste ,thanks.
welcome dr jaishree glad your family liked the thai veg green curry recipe thankyou for your positive feedback 🙂
Gre8 recipe in indian style.
thanks parul