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Photo of Thai Veg Green Curry by Chef Ajay Chopra at BetterButter

Thai Veg Green Curry

Chef Ajay Chopra
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Thai Veg Green Curry RECIPE

A delicious thai vegetarian curry with the distinct flavour of lemon grass and coconut milk.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Thai
  • Stir fry
  • Simmering
  • Blending
  • Side Dishes
  • Low Fat

Ingredients Serving: 4

  1. Fresh lemongrass, sliced finely and minced 1 stalk
  2. Ground coriander 2 tsp
  3. Ground cumin 1/2 tsp
  4. onion 1 small sized
  5. garlic 3 cloves
  6. Thumb-size piece galangal slice 1
  7. Kaffir lime leaves snipped into thin strips, 2
  8. Chopped fresh coriander leaves and stems 1 loose cup
  9. Fresh basil 1/4 cup
  10. FOR CURRY:
  11. Kaffir lime leaves 2
  12. Good-quality coconut milk 1 can
  13. Carrot, sliced 1
  14. Red bell pepper, sliced into chunky piece 1
  15. French beans 4
  16. Fresh basil, roughly chopped 1/2 cup
  17. oil for frying 2-3 tbsp


  1. To make the green curry paste, place all paste ingredients in a food processor or blender. Add a few tbsp of the coconut milk, enough to blend ingredients. Process well.
  2. Place oil in wok or deep frying pan. Turn heat on medium-high and add paste. Stir-fry until fragrant (about 1 minute), then add the coconut milk.
  3. Add lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 5 minutes.
  4. Add sliced carrot. Cover and simmer another 7-10 min, or until carrot is soft enough to pierce with a fork.
  5. Finally, add bell pepper and french beans. Stir and continue cooking for 2-3 minutes.
  6. Serve hot with jasmine rice.

Reviews (3)  

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Jharna Thethi
Jharna Thethi   Sep-30-2018

The roughly chopped basil leaves are to be added when its not mentioned in the recepie pl giude

garima jain
garima jain   Sep-01-2016

cant find kaffir lime leaves...wht is the possible substitute?

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