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Vegetable Thai Green Curry !

May-24-2017
Anshu Matta
30 minutes
Prep Time
25 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Vegetable Thai Green Curry ! RECIPE

Aromatic and flavorful, Vegetable Thai Green Curry is a must-have whenever we go to a Thai restaurant. Well, it can be made at homes too...want to know how? here's the recipe for the same.

Recipe Tags

  • Veg
  • Easy
  • Others
  • Thai
  • Boiling
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 3

  1. Thai Green Curry Paste (store-bought) - 3 tbsp
  2. coconut milk - 2 cups
  3. water - 1 cup
  4. Cauliflower/Broccoli - 8 to 10 florets
  5. carrots (thinly sliced) - 1/2 cup
  6. Baby corns (thinly sliced) - 1/2 cup
  7. Zucchini (thinly sliced, if easily available) - 1/4 cup
  8. Red and Yellow bellpeppers (cubed) - 1/4 cup
  9. mushrooms (big cubes, preferably Shitake) - 1/4 cup
  10. Pea Brinjals (Thai eggplants, optional) - 8 to 10
  11. Tofu or paneer - 8 to 10 medium sized cubes
  12. Fish Sauce or salt - 3 tsp or as per taste
  13. Lemongrass stalks - 1
  14. Galangal - 1/4 inch piece
  15. Kafir lime leaves - 3 to 4
  16. Red Spur Chili pepper (diagonally sliced) - 1 (used for garnishing)
  17. Thai Basil - 3 to 4
  18. lemon juice - 1 tbsp
  19. sugar - 2 tsp
  20. Cooking oil - 1/2 tbsp

Instructions

  1. In a saucepan, boil the water with lemongrass, galangal, kafir lime leaves, carrots, cauliflower and baby corns for about 7 to 8 minutes. We have to keep all the vegetables crisp. Strain the vegetables and keep the stock aside.
  2. In a wok, add in the oil and saute mushrooms and tofu/paneer for few seconds.
  3. Next add in the coconut milk. Let it come to a boil after which add in the green curry paste, zucchini and pea brinjals. Mix well.
  4. Now throw in the boiled vegetables and the stock. Let the curry simmer for about 10 minutes after which add the bellpeppers too.
  5. Season it with fish sauce or salt. Add in lemon juice and sugar too. Stir well.
  6. Garnish with basil leaves, red spur chili pepper and serve hot with Thai Jasmine Rice.

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