Vegetarian Thai Green Curry

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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. :-)

Like red curry, I referred the same two sites and the book.  One was Thai Table 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.

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 – 1/4 tsp
• Cumin Seeds – 1/2 tsp
• Garlic Cloves – 2
• Shallots – 2
• Kaffir Lime Leaf – 1
• Lemon Grass – 1/2 a stalk. I used the top tender portion.
• Coriander Seeds – 1 tsp
• Cilantro – 1/4 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 – 1/4 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.

• Use 1/4 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 1/4 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.

Print Recipe

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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 mins

Cook Time30 mins

Total Time40 mins

Course: rice accompaniment

Cuisine: Thai

Keyword: Vegetarian Thai Green Curry

Servings: 4

Author: Srividhya G

Ingredients

For Green Curry Paste

• Thai Green Chillies deseeded - 2
• Peppercorns - 1/4 tsp
• Cumin Seeds - 1/2 tsp
• Garlic Cloves - 2
• Shallots - 2
• Kaffir Lime Leaf - 1
• Lemon Grass - 1/2 a stalk. I used the top tender portion.
• Coriander Seeds - 1 tsp
• Cilantro - 1/4 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 - 1/4 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 1/4 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 1/4 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.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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