Thai Green Curry

Being an Indian, I have grown up having curry as part of my meal for all my life, and always thought that there was no curry which could taste as good as them. I proved myself wrong when I first got to try the classic Thai green curry, it made me fall in love with. The aroma, flavours, spices, sweet and creamy texture of coconut on your pallet, and the pungent after taste leave an unforgettable experience. This particular recipe has been experimented couple of times to achieve perfection and meet the authentic Thai curry flavours and taste.

Cooking TimePrepration TimeTotal Time
10 minutes20 minutes 30 minutes


Curry Paste Ingredients

  1. Coriander Springs – 1/2 cup
  2. Lemon grass – 1 stalk
  3. Thai Ginger/ Galangal – 1/2 inch long
  4. Kafir lime leaves – 2-3 nos
  5. Garlic Cloves – 4-5 nos
  6. Shallots – 4-5 nos
  7. Green Chilli – 2-3 nos
  8. Cumin powder – 1 tsp
  9. Water – 1/2 cup

Curry Ingredients

  1. Cooking oil – 1 tbsp
  2. Onion – 1/2 (diced)
  3. Carrots – 1/4 cup (cut in circle)
  4. Cauliflower / Broccoli florets – 1/4 cup
  5. Zucchini – 1/4 cup (cut length wise)
  6. Red & Yellow bell pepper – 1/2 cup (diced)
  7. Capsicum – 1/4 cup
  8. Mushroom – 1/4 cup (roughly chopped)
  9. Babycorn – 1/4 cup (cut length wise)
  10. Snow Peas – 6-7 nos
  11. Firm Tofu – 1/2 cup (diced)
  12. Galangal/ Ginger – 1 inch (cut in julienne)
  13. Kafir lime leaves – 3-4 nos
  14. Sugar – 1 tsp
  15. Coconut milk – 200 ml
  16. Water – 1/2 cup (to achieve desired consistency)
  17. Salt – as per for taste


  1. In a blending jar add all of the above mentioned ingredients for the curry paste and blend it into a fine paste and keep aside.
  2. Now set a pan on a medium heat, and add oil. Once it is hot, add galangal, carrots, zucchini, cauliflower florets, baby corn and stir (for maximum 2 minutes).
  3. Once the above vegetables are slightly cooked add bell peppers, capsicum, mushroom, tofu, snow peas and stir (for maximum 2 minutes).
  4. Add kafir lime leaves by gently bruising them in your palms so they release their juices and stir.
  5. Now add the Thai curry paste prepared earlier and cook it with the vegetables for 2-3 minutes.
  6. When you notice that the vegetables are cooked but hasn’t lost its crunch, add the coconut milk, stir and bring it to a boil.
  7. Finally add salt and sugar and give it one last stir.

It is a super easy recipe, which can been made in a jiffy if all the ingredients are available, also you can choose to add your favourite vegetables. So surprise your taste buds with a different curry today along with cooked basmati/jasmine rice. Please do let me know how did this recipe turn out for you in the comments section below.

One Comment Add yours

  1. Arturo says:

    Wow, this article is nice, my sister is analyzing such things, so I
    am going to inform her.

    Liked by 1 person

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