Thai Green Curry with Vegetables [Recipe]

Of all the numerous different cuisines and cultures around the world that offer tantalizing variations of curry, one of the most renowned, most delicious categories of curry is Thai. Thai curries are beautiful and exciting with fresh ingredients coming together to vibrant dishes packed with sweet, spicy and refreshing flavors.

Although there are hundreds of variations of Thai curry, they generally fall into three main categories: green, red, and yellow (or Massaman) curry. Of these three, the green is the most popular and well known —green curries tends to be a little spicier and a little looser than a red or yellow curry, with floral, herbaceous tones.


Making and Using Curry Paste

The secret to a great curry is in the paste, which is the base of the curry that carries all the flavors. In many Asian markets and increasingly in regular supermarkets, quality curry pastes can be found in cans.
However, if you have the time and the means, nothing beats homemade curry paste.

Surprisingly, making fresh curry paste is not as difficult or time consuming as one might think and it freezes very well. So, it’s a good option to make a large batch of curry paste ahead of time, freeze it in smaller containers or plastic bags, then thaw it out to use when needed.

By following this recipe, you’ll see that making your own curry from scratch is fun, easy and out-of-this-world tasty.


About this Thai Green Curry Recipe

Rating: 4.5/5Serves: 4 ServingsDifficulty: MediumApprox. Cost: $26.00
Prep Time: 1 HourCook Time: 35 MinutesTotal Time: 1 Hour, 35 Minutes

One of the great things about curries is that there are no hard and fast rules. The recipe listed below is a guideline, but you can easily take a curry and tweak it to your own preferences, making it as sweet, spicy or salty as you like.

All of the ingredients required for curry paste can be found easily at an Asian market and most are widely available at a regular grocery store. So, without further ado, here’s the recipe for incredible homemade Thai green curry all the way from the paste to a delicious dinner!


Ingredients

Green Curry Paste

  • 2 bunches of cilantro, roughly chopped, including stems (with a few leaves reserved for garnish)
  • 1 bunch of Thai basil, leaves picked
  • 4 cloves of garlic, skins removed, crushed
  • 1 stalk of lemongrass, whites only, roughly chopped
  • 4 green Thai chili peppers, stems removed (or 1 Jalapeno)
  • 2 ounces (60 grams) fresh ginger, peeled and sliced
  • 1 shallot, thinly sliced
  • 4 kaffir lime leaves, torn (or peel of 1 lime)
  • 1 teaspoon cumin seeds, toasted
  • 1 teaspoon turmeric powder
  • 1/4 cup water

Green Curry

  • 2 cups uncooked white rice
  • 3 cans of coconut milk
  • 2 cups water
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • Zest and juice of 1 lime
  • 3 tablespoons vegetable or canola oil
  • 2 white onions, thinly sliced
  • 2 cups bite-sized broccoli florets
  • 1 cup snow or sugar snap pea pods, thinly sliced
  • salt and pepper to taste
  • 3 cups steamed white rice for serving
  • Whole cilantro leaves for garnish
  • 2 limes, cut into wedges for garnish

Directions

  1. Set the rice on to steam according to the instructions on the packaging.
  2. Pour the coconut milk, water, soy sauce and sugar into a medium-sized pot and bring to a boil. Reduce the heat to a simmer and simmer for 20 minutes.
  3. Combine all the ingredients for the curry paste in a blender or food processor and blend until smooth, remove from the food processor and set aside.
  4. Heat the oil over mediumhigh heat in a separate pot. Add the curry paste to the pot and cook for 3-4 minutes, stirring constantly, until the paste is toasted.
  5. Add the broccoli and onions to the pot and stir-fry with the paste for 2 minutes.
  6. Pour the coconut milk mixture into the pot with the vegetables and simmer for 10 more minutes. Season to taste with salt and pepper.
  7. Serve the curry immediately over steamed white rice and serve with cilantro leaves and lime wedges.

Image: Jcomp

Leave a Comment

Table Matters