Easy Thai Green Curry with Vegetables
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
254 kcal
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Course
Main Course
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Cuisine
Thai, International
Easy Thai Green Curry with Vegetables
Description
This recipe begins by grinding fresh Thai chilies, green chili, garlic, galangal (or ginger as substitute), shallots, coriander leaves, kaffir lime leaves, lemongrass, coriander seeds, cumin seeds, soy sauce, and optional lemon zest into a fine green curry paste. This paste forms the flavor base, characterized by herbal, citrus, and spicy notes unique to Thai green curry.
Simmering the paste briefly in coconut or sesame oil releases its aroma before adding a medley of chopped vegetables such as green beans, bell pepper, baby corn, carrots, potato, button mushrooms, cauliflower, and optional Thai pea eggplants. Coconut milk and water create a rich, lightly creamy liquid, carrying the spice and sweetness of the curry paste.
The curry is gently cooked until the vegetables are tender, while fresh Thai basil added towards the end contributes a sweet, aromatic note. Variations are possible with ingredient substitutions, such as ginger for galangal or lemon zest for kaffir lime leaves, though these affect the traditional flavor somewhat. The dish balances spice from chilies with the creaminess of coconut milk and freshness of herbs for a harmonious vegetable curry.
The notes also suggest adjusting consistency with water or broth, altering spiciness by varying chili quantity, and incorporating protein like tofu. The green curry paste can be made in larger batches and stored frozen for convenience.
Ingredients
For Green Curry Paste
- 2 to 3 Thai chilies 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 small-sized, peeled and chopped, cloves
- ¼ cup shallot or pearl onions or onions, chopped
- ½ cup Coriander leaves (cilantro)
- 2 to 3 kaffir lime leaves - medium-sized or 4 to 5 small kaffir lime leaves
- 2 lemongrass chopped, stalks
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon soy sauce - naturally brewed
- ¼ teaspoon lemon grated rind of lemon), optional, zest
- 3 tablespoons coconut milk - optional
For Thai green curry
- 2 tablespoons coconut oil or sesame oil
- 2 cups water
- 1 cup coconut milk fresh homemade or canned, thick
- salt or regular salt, as required, sea salt
- 2 tablespoons basil leaves chopped, Thai variety
Vegetables
- ¼ cup green beans chopped (French beans
- ¼ to ⅓ cup bell pepper or capsicum - add any colored bell pepper, chopped
- ⅓ cup baby corn chopped
- ⅓ to ½ cup carrot chopped
- ½ cup potato chopped
- ½ cup button mushrooms chopped
- 1 cup cauliflower or broccoli florets, chopped
- 7 to 8 Thai pea eggplant (turkey berry), optional
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
- Substitute ginger for galangal and lemon zest for kaffir lime leaves if unavailable, though traditional flavor will differ.
- Adjust spiciness by varying the number and type of chilies in the green curry paste.
- Use a variety of fresh vegetables; common choices include carrots, green beans, baby corn, bell pepper, cauliflower, potato, and mushrooms.
- Add protein such as firm tofu to the curry for a heartier dish if desired.
- The green curry paste can be prepared in larger quantities and frozen in airtight containers for up to 3 months.
- Adjust curry consistency with water or coconut milk depending on preference for thickness.
Nutrition Information
Show DetailsNutrition 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 |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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