Vegetarian Thai Green Curry Recipe (VIDEO)
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I have brought you the most requested Thai Green Curry now! It is too simple while you follow some quick easy tips to cook Thai Green Curry. This dish is specially dedicated to vegetarian lovers as it is a magic of pure vegetables and veg flavours. Thai Green Curry can also be made at home easily. Here is how you can do it. I have made it into a video for your perusal. Watch our video now and start cooking the yummiest and delicious Thai Green Curry at your home and serve with love to your friends and family.
Thai curry can be made with any vegetable combination. You can even add other vegetables like carrots or beans. I have made with few vegetables which are my favourite in Thai Curry. Some people buy store bought Thai curry sauce, but I prefer making it at home. I try not to include more preservatives when I feed my children. Homemade is always a healthy option. I enjoy zucchini and brinjal in this curry. If you can’t find any of these vegetables just go ahead with whatever you have in your pantry.
It has got 3 simple steps
Step 1: We blend a few ingredients which is base curry and cook them in oil till we remove the raw smell.
Step 2: Cut mixed vegetables and cook them for 4 to 5 minutes.
Step 3: Mix base curry along with the cooked vegetables and allow them to cook for a few minutes before we switch off the flame.
Check out the recipe video here:
Serving Options: It goes excellent with Steam Rice.
Ingredients
- Baby Corn - 3 nos
- Zucchini - 1/2 no (cubed)
- Red Peppers - 1/2 number (Diced)
- Green Peppers - 1/2 number (Diced)
- Mushroom - 5 nos
- Brinjal - 1 no (Diced)
- Coconut Milk - 1 Cup
- Coriander Leaves - a small bunch
- Basil Leaves - 1 cup
- Spring Onions - 4 to 5 nos
- Cumin Seeds - 1 tsp
- Coriander Seeds - 1 tbsp
- Peppercorns - 1 tsp
- Lemon zest - 1 tsp
- Chopped onion - 1 no
- Lemon Grass - 4 Stalks
- Green Chillies - 2 nos (adjust to your preference)
- Ginger - a small piece
- Garlic - 5 Cloves
- Vegetable Stock or Water - 1 cup
- Sugar - 1 tsp
- Salt - to taste
- Oil
Method
- Firstly, remove the outer layer of lemon grass and chop them roughly into pieces.
- Then chop green chillies, ginger, garlic, coriander leaves, basil leaves, spring onions and grind it well with cumin seeds, coriander seeds, peppercorns, lemon zest, and chopped onion.
- Now add 3 tbsp of oil in a frying pan and add the finely ground paste and cook it well for 10 minutes on medium flame until the raw smell goes off.
- Wait until the oil separates and then add coconut milk, sugar, and salt.
- Mix well and allow it to cool for 45 minutes and make sure there is no raw smell in the green curry.
- Now chop baby corn, zucchini, red peppers, green peppers, mushroom, and brinjal.
- Then add 2 tbsp of oil in a frying pan and add all the chopped vegetables, salt, 1/2 cup water and then cover the lid and cook it for 5 minutes in medium flame.
- Now just open the lid, mix the vegetables once and then add the prepared green curry to the vegetables, and 1 cup vegetable stock.
- Now allow the mixture to cook for 5-6 minutes and then serve with love to your friends and family.
- You can choose your own vegetables. You can even add carrots or beans.
- Make sure to cook and remove raw smell from the base curry otherwise you won’t enjoy the real taste of Thai Curry.
- Try to add homemade coconut milk that adds more taste.
- Do not overcook the vegetables before adding the base curry.
- Removing the raw smell takes a little longer.
- Lemon Zest is optional.
- You can use plain water instead of vegetable stock. I had some left over stock so I used it in my curry.
