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    Home » International » Thai » Vegetarian Thai Green Curry

    Vegetarian Thai Green Curry

    Posted on February 10, 2016 · Last Updated on August 20, 2024 · By Srividhya G · 19 Comments

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    I posted about Thai Ingredients and yesterday I posted the Red Curry recipe. Today I am posting the green curry recipe. Thai Green Curry recipe pretty much resembles Indian curry but with citrus flavor. The main reason reason behind this is the cilantro. Cilantro forms the major base for this recipe and that’s the key ingredient for the green color. I the thai chillies I used for red curry was super spicy so I scaled down a lot for this green curry.

    I don’t cook separately for kiddo so I scaled down the spice level for this recipe. (Poor kiddo had only tofu from the red curry). Coming back to the El-dorodo Restaurant, vaandu had his first tofu there and also he learnt how to use fork. I think he was around 30 months and we gave him the fried tofu and a plastic spoon. He spent entire 1 hr in breaking the tofu  into pieces with his fork and but ate the pieces with his hands. Paneer and Tofu became his favorites from that day on. :-)

    ThaiGreenCurryWithVeggies

    Like red curry, I referred the same two sites and the book.  One was Eating Thai Food and this book – Thailand: The Beautiful Cookbook, and the last one from this site.  I skipped soy sauce in all my curries but you can go for light soy sauce. Also for this curry I skipped tofu and went with green veggies like baby bok choy and broccoli. Baby Bok choy adds creaminess to the curry. Luckily found baby corn and used them as whole instead of chopping them. Also I didn’t use the thin coconut milk for boiling the veggies rather went with the green curry paste water. This is a light and refreshing Thai curry.

    VeggieGreenCurry

    The major difference between red curry paste and the green curry paste here is the cilantro and the addition of green thai chillies instead of red one and also I included kaffir lime in the paste itself.

    Here is what I did,

    Ingredients:

    For Green Curry Paste:

    • Thai Green Chillies (deseeded) – 2
    • Peppercorns – ¼ tsp
    • Cumin Seeds – ½ tsp
    • Garlic Cloves – 2
    • Shallots – 2
    • Kaffir Lime Leaf – 1
    • Lemon Grass – ½ a stalk. I used the top tender portion.
    • Coriander Seeds – 1 tsp
    • Cilantro – ¼ cup
    • Galangal – 1 inch piece

    Other Ingredients:

    Veggies

    • Broccoli florets – 4 to 5
    • Baby Corn – 5
    • Carrot – 1
    • Baby Bok choy – 3
    • Eggplant – 2
    • Thai Basil – few leaves
    • Oil – 1 tbsp
    • Sugar – 1 tsp
    • Thick coconut milk – 1 cup
    • Salt – 1 tsp to 1.5 tsps. (Adjust according to your taste)
    • Water – ¼ cup + 2 to 3 tbsps

    Steps:

    • Chop the green chillies and remove the middle stem from the kaffir lime leaves.
    • Grind everything given under green curry paste by adding 2 to 3 tbsps of water.

    GreenCurryIngredientsGreenCurryPaste

    • Use ¼ cup of water to rinse you mixie or blender in which you prepared the green curry paste and save the water.
    • Now heat the kadai or pan and add oil.
    • Once the oil is hot add the veggies and saute for a minute.
    • Now add the saved water and add salt and sugar.
    • Let it simmer till the veggies are tender.

    AddingGreencurryPaste

     

    • Now add the green curry paste and let it simmer it the raw smell goes away.
    • Now finally add the thick coconut milk and the chopped basil leaves and simmer for couple of minutes.

    AddingCoconutMilk

    That’s it. Green curry is ready. Serve hot with rice.

    ThaiGreenCurry

    Notes:

    • De-seeding green chillies is not required. But as the chillies I used was super hot, I removed the seeds.
    • Also use any vegetables of your choice. If you are using capsicum use around ¼ cup.
    • I used the top green portion of the lemon grass stalk for this.
    • You can boil the veggies in thin coconut milk also. I just went with regular water.

    ThaiVegetarianGreenCurry

     

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    Vegetarian Thai Green Curry

    The Vegetarian version of the Thai Green Curry with no shrimp paste or fish sauce but loaded with veggies and cilantro.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: rice accompaniment
    Cuisine: Thai
    Servings: 4
    Calories:
    Author: Srividhya G

    Ingredients

    For Green Curry Paste

    • Thai Green Chillies deseeded - 2
    • Peppercorns - ¼ tsp
    • Cumin Seeds - ½ tsp
    • Garlic Cloves - 2
    • Shallots - 2
    • Kaffir Lime Leaf - 1
    • Lemon Grass - ½ a stalk. I used the top tender portion.
    • Coriander Seeds - 1 tsp
    • Cilantro - ¼ cup
    • Galangal - 1 inch piece

    Other Ingredients

    • Broccoli florets - 4 to 5
    • Baby Corn - 5
    • Carrot - 1
    • Baby Bok choy - 3
    • Eggplant - 2
    • Thai Basil - few leaves
    • Oil - 1 tbsp
    • Sugar - 1 tsp
    • Thick coconut milk - 1 cup
    • Salt - 1 tsp to 1.5 tsps. Adjust according to your taste
    • Water - ¼ cup + 2 to 3 tbsps

    Instructions

    • Chop the green chillies and remove the middle stem from the kaffir lime leaves.
    • Grind everything given under green curry paste by adding 2 to 3 tbsps of water.
    • Use ¼ cup of water to rinse you mixie or blender in which you prepared the green curry paste and save the water.
    • Now heat the kadai or pan and add oil.
    • Once the oil is hot add the veggies and saute for a minute.
    • Now add the saved water and add salt and sugar.
    • Let it simmer till the veggies are tender.
    • Now add the green curry paste and let it simmer it the raw smell goes away.
    • Now finally add the thick coconut milk and the chopped basil leaves and simmer for couple of minutes.
    • That's it. Green curry is ready. Serve hot with rice.

    Notes

    De-seeding green chillies is not required. But as the chillies I used was super hot, I removed the seeds.
    Also use any vegetables of your choice. If you are using capsicum use around ¼ cup.
    I used the top green portion of the lemon grass stalk for this.
    You can boil the veggies in thin coconut milk also. I just went with regular water.

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
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    Filed Under: Thai Tagged With: How to make thai green curry paste, Thai Cuisine, Thai Green Curry, Vegetarian Green Curry

    Reader Interactions

    Comments

    1. Freda @ Aromatic essence says

      February 12, 2016 at 1:33 pm

      Love all your versions of Thai curries :)

      Reply
      • Vidhya@VVK says

        February 12, 2016 at 1:40 pm

        Thanks a lot Freda.

        Reply
    2. Ruchisvegkitchen says

      February 12, 2016 at 2:07 am

      looks yummy.. will surely try

      Reply
      • Vidhya@VVK says

        February 12, 2016 at 7:57 am

        Thanks Ruchi

        Reply
    3. CHCooks says

      February 12, 2016 at 12:02 am

      Love how you have used full babycorn Sri.. Also beautiful serveware :) Love Thai green curry and this looks yumm! btw, any particular reason for skipping Soy Sauce?

      Reply
      • Vidhya@VVK says

        February 12, 2016 at 1:51 pm

        Thanks a lot :-). Serve ware from amazon.:-) Coming to say sauce, what I understood from the references are soy sauces are mainly used for stir fry and rices. The interesting thing is they didn’t even use salt. The main reason is becoz of the fish sauce. It gives the flavor, salt and the color. So for vegetarian I read you can just replace it with salt. Other main thing is Thai soy sauce is different from regular soy sauce. There are zillon flavors and varieties. I saw couple of them in local Asian market and also in amazon. I first wanted to try the taste of fresh Thai herbs and roots so I skipped the soy sauce completely in the curries. My next experiments are with these soy sauce and their curry sauce and the popular brand is maggi. When I saw the reference about maggi in the book I was super surprised and it seems like maggi and the seasoning sauce are used interchangeably.

        Reply
        • CHCooks says

          February 12, 2016 at 5:41 pm

          Ah nice to know these details Sri. I was wondering if there were any health reasons, especially given how salty soy sauce is and hence checked :)

          Reply
          • Vidhya@VVK says

            February 15, 2016 at 8:58 pm

            No problem. The health reason is also there. I had migraines before my pregnancy and one of the trigger was high sodium food. I had to keep my salt at bay and also sodium. I always opt for low sodium soy sauce..

            Reply
    4. Traditionally Modern Food says

      February 11, 2016 at 2:57 pm

      thai food season in VVK super po

      Reply
      • Vidhya@VVK says

        February 12, 2016 at 1:52 pm

        Thanks Vidya

        Reply
    5. Bikramjit says

      February 11, 2016 at 2:32 am

      for some reason I am not a big fan of Thai foood.. :( but this looks very healthy

      Reply
      • Vidhya@VVK says

        February 11, 2016 at 9:53 am

        Thanks. I know certain foods are hit or miss. I cannot handle wasabi and I am not a big fan of sweets either.. and I have couple more in my list too.

        Reply
    6. Bharani says

      February 11, 2016 at 12:33 am

      yummy… i prefer green over red even while making Indian dishes…

      Reply
      • Vidhya@VVK says

        February 11, 2016 at 9:52 am

        :-) Green is always good.

        Reply
    7. MyCulinarySaga says

      February 10, 2016 at 11:01 pm

      love Thai food :)

      Reply
      • Vidhya@VVK says

        February 11, 2016 at 9:52 am

        :-) Thanks

        Reply
    8. Aruna Panangipally says

      February 10, 2016 at 9:32 pm

      I love Thai food….. The curry looks amazing.

      Reply
      • Vidhya@VVK says

        February 11, 2016 at 9:51 am

        Thanks Aruna.

        Reply

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