Thai Green Vegetable curry

Thai Green curry- Whether its made of non vegetarian or vegetarian, the green curry well matches with the well cooked Thai rice. Seasonal vegetables simmered in an ethnic green curry paste made of coriander, ginger, galangal, kaffir lime leaves, lemon grass and finished with coconut milk. Refreshing and nutritionally rich, Thai green curry conquers many hearts and palates.

For home made Green curry paste

7 Thai green chilli

1 Garlic

1 tbsp Galangal minced

2 tsp Shrimps paste (optional- avoid if you are hard core vegetarian)

½ cup Coriander leaves chopped

¼ cup Coriander stem chopped

4 Shallots

1 tsp lemon rind grated

1 tsp Coriander powder

¾ tsp Cumin powder

¼ tsp Turmeric powder

2 tsp Lemon grass white part chopped

For curry

100 g Baby corn

100 g Mushrooms

100 g Eggplant

50 g Red and green pepper diced

1 Tomato diced

1 tbsp Shallots sliced

2 Thai red chilli

¼ cup Chopped coriander

25 ml Oil

2 Kaffir lime leaves

2 cups Coconut milk

1 tsp Galangal chopped

Salt, brown sugar and white pepper

First prepare the curry paste. Bring all the ingredients under curry paste to a blender and grind to a fine paste. Keep aside.
You can also use ready made Green curry paste which available in the market.

Heat oil in a wok, add the sliced shallots, chopped galangal and red chilli, fry for a while. Add two tbsp of the prepared curry paste and stir well, fry for a minute.
Bring all the cut vegetables to the wok, add one cup of stock, 1 1/2 cup coconut milk, lime leaves and simmer till the vegetables are crisp and tender.

Add the chopped coriander leaves, add salt and white pepper powder, finish with the balance coconut milk, stir well to a smooth gravy and remove from fire.
Garnish with lime wedges and coriander leaves and serve with Thai jasmine rice

Print Options:

Thai Green Vegetable curry