Easy Thai Green Curry with Vegetables

Name: Easy Thai Green Curry with Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving
Ingredients: 2 to 3 Thai chillies; 1 green chilli; 1 inch galangal; 2 to 3 garlic cloves; ¼ cup chopped shallots; ½ cup Coriander leaves; 2 to 3 kaffir lime leaves; 2 lemon grass stalks; 2 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon soy sauce; ¼ teaspoon lemon zest; 3 tablespoons coconut milk; 2 tablespoons coconut oil; 2 cups water; 1 cup Coconut Milk (Thick); sea salt; 2 tablespoons Thai basil leaves; ¼ cup chopped french beans; ¼ to ⅓ cup chopped 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; 7 to 8 Thai pea eggplant

User Reviews

5.0

57 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4
Calories
254 kcal
Course
Main Course
Cuisine
Thai, International

Easy Thai Green Curry with Vegetables

Chad Simpson

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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.

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Ingredients

Servings

For Green Curry Paste

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

For Thai green curry

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

Vegetables

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

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Instructions

Making Thai green curry paste

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.
Grind these ingredients to a semi-fine or fine paste without adding water.
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 .
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

In a pan, heat coconut oil or sesame oil. Gently heat the oil on a medium-low heat.
Add the green curry paste. Sauté the paste for 1 minute on low to medium-low heat.
Add all the chopped mix vegetables. You can add 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 the thick coconut milk and mix it thoroughly.
Also add salt as required. Mix again very well.
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.
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.

Notes

Spices and Herbs: The taste and flavor of an authentic Thai Green Curry comes from using the special and unique Thai herbs and spices. If you cannot source these, there are some everyday herbs and spices that you can include, but the taste and flavor of the curry changes and is not quite like the traditionally made Thai red curry.
Galangal: you can add ginger instead Kaffir lime leaves: add some more lemon zest or use regular lemon or lime leaves. Thai chillies: swap with green chillies Pearl onions or shallots: use small onions instead For lemon grass: There is no substitute. But you can use lemon zest, but note that it will not have the same vibrant flavor as traditional lemon grass. Cilantro: Instead of cilantro leaves, you can also blend or grind in some coriander roots (cilantro roots) or stems to add a bit of fresh flavor. Thai Basil: You could swap Thai basil with the Italian basil. Even though both have different flavor profiles, but Italian basil can be used instead.
Galangal: you can add ginger instead
Kaffir lime leaves: add some more lemon zest or use regular lemon or lime leaves.
Thai chillies: swap with green chillies
Pearl onions or shallots: use small onions instead
For lemon grass: There is no substitute. But you can use lemon zest, but note that it will not have the same vibrant flavor as traditional lemon grass.
Cilantro: Instead of cilantro leaves, you can also blend or grind in some coriander roots (cilantro roots) or stems to add a bit of fresh flavor.
Thai Basil: You could swap Thai basil with the Italian basil. Even though both have different flavor profiles, but Italian basil can be used instead.
Vegetables: Add your favorite veggies. I like to include carrots, green beans, baby corn, bell pepper, cauliflower and potatoes. But feel free to use other veggies like broccoli, zucchini, mushrooms, etc or the ones which you like.
Soy Sauce: Instead of soy sauce, you can use tamari or coconut aminos or Bragg's liquid aminos.
More Protein: Add some healthy plant based protein to the curry by including cubes or chunks of extra firm tofu.
Consistency: Adjust the consistency of the curry to your liking. I prefer slightly thin curries, so I add a bit more water. Use less and your curry will be thicker.
Liquids: Easily add homemade vegetable broth instead of water. For a thicker consistency add a bit of coconut milk.
Spiciness: If you like very spicy food, you can increase the heat by adding a few more chilies. For a slightly milder use only 1 small Thai green chili or 1 bird's eye chilli.
Scaling: You can double or triple only the green curry paste recipe to make a large batch of green curry paste. Store unused portions in an airtight container and keep in the freezer for up to 3 months.

Nutrition Information

Show Details

Calories 254kcal (13%) Carbohydrates 20g (7%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Sodium 447mg (19%) Potassium 562mg (16%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 2119IU (42%) Vitamin B1 (Thiamine) 0.1mg Vitamin B2 (Riboflavin) 0.1mg Vitamin B3 (Niacin) 2mg Vitamin B6 0.3mg Vitamin B12 0.01µg Vitamin C 35mg (39%) Vitamin D 0.03µg Vitamin E 0.4mg Vitamin K 20µg Calcium 59mg (6%) Vitamin B9 (Folate) 47µg Iron 4mg (22%) Magnesium 58mg Phosphorus 137mg Zinc 1mg

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 254 kcal

% Daily Value*

Calories	254kcal	13%
Carbohydrates	20g	7%
Protein	5g	10%
Fat	19g	29%
Saturated Fat	11g	55%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	4g	20%
Sodium	447mg	19%
Potassium	562mg	12%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	2119IU	42%
Vitamin B1 (Thiamine)	0.1mg
Vitamin B2 (Riboflavin)	0.1mg
Vitamin B3 (Niacin)	2mg
Vitamin B6	0.3mg
Vitamin B12	0.01µg	0%
Vitamin C	35mg	39%
Vitamin D	0.03µg	0%
Vitamin E	0.4mg
Vitamin K	20µg
Calcium	59mg	6%
Vitamin B9 (Folate)	47µg
Iron	4mg	22%
Magnesium	58mg	15%
Phosphorus	137mg
Zinc	1mg