Thai green curry is full of coconut milk, fresh herbs like lemongrass, a good amount of coriander leaves, kafir leaves, and galangal. With this homemade curry paste, you can enjoy delicious and aromatic thai green curry. One of the most important things about this dish is the Thai Green Curry Paste. We used to use store-bought before until we visited a small village in Thailand where we met a lady who had this fantastic recipe for it! So we start adding coriander leaves with all the herbs like kafir leaves, galangal, onions, garlic, green chilies, lime leaves lime zest, and salt. We use a high powered blender for grinding. Once the paste is ready, now it’s time for veggies to be chopped. We have taken broccoli, carrots, eggplants, tofu any many more (just see in the ingredients section) don’t cut the vegetables very small. In the end, we will add some basil leaves in our curry and serve hot with steam hot rice.
A Healthy & Scrumptious Thai Green Curry Recipe
Thai green curry is full of coconut milk, fresh herbs like lemongrass, a good amount of coriander leaves, kafir leaves, and galangal. With this homemade curry paste, you can enjoy delicious and aromatic thai green curry. One of the most important things about this dish is the Thai Green Curry Paste. We used to use store-bought before until we visited a small village in Thailand where we met a lady who had this fantastic recipe for it! So we start adding coriander leaves with all the herbs like kafir leaves, galangal, onions, garlic, green chilies, lime leaves lime zest, and salt. We use a high powered blender for grinding. Once the paste is ready, now it’s time for veggies to be chopped. We have taken broccoli, carrots, eggplants, tofu any many more (just see in the ingredients section) don’t cut the vegetables very small. In the end, we will add some basil leaves in our curry and serve hot with steam hot rice.
- 400 ml of coconut milk
- 1 cup or a little more water or vegetable stock
- 1 cup homemade green curry paste or 3tbsp store-bought green curry paste
- 1 tsp brown sugar
- lime juice or tamarind paste to taste
- 1/2 cup tofu (medium softcubed)
- 1/2 cup broccoli (florets)
- 1/2 cup carrot (sliced)
- 1/2 red bell pepper in squares
- 4to5 baby corn diced
- 1/4 cup mushroom
- 1/4 cup eggplant (thinly sliced into half-moons)
- 1 sprig basil leaves
- 3to 4 kaffir lime leaves
- Other additions or substitute
- zucchini (baby peas, long beans)
- Take a medium-size pot. Turn on the stove at medium flame and put the pot on it. Pour 150 ml of coconut milk into the pot and let it boil for 3-4 minutes. As boil come turn flame a little lower and let it boil.
- Now add green curry paste to it and let it cooked for 3-4 minutes. Add leftover coconut milk and water to it and give it a boil. you will see that it turns in nice green color curry. At this moment we will add all the chopped vegetables chopped, kafir leaves, salt, and sugar, cover the pan with the lid cook it for 10-15 minutes till all flavors get infused in the curry nicely.
- Add tofu bell peppers and tamarind paste in the end in curry, the reason behind this is tofu and capsicum are soft so if we put them for a long time for boiling they will lose their texture. Cook it for 2-3 minutes.
- Our thai green curry is ready to be served, it tastes best with the thai rice.
