Someone, please clarify. Is it Green Thai Curry or Thai Green Curry?
Whatever it is, it is just so delicious. It is light, spicy, flavorful, and healthy too. Perfect for lunch or dinner or even for a weekend brunch when you want something quick and something very tasty. Also, I have a perfect way to keep the green Thai curry “Green” and gorgeous. How do I do that? Read along my friend.
The first time we had Thai green curry was in a fancy Thai Restaurant in Pune, Maharashtra. We were very excited and ordered both the curries – red and green. And guess what, we didn’t like any. Yes. It was kind of sweet and that coconutty flavor did not suit our taste buds.
I never thought of making it at home since we just didn’t like it at all. But one day, someone asked me to share the recipe of Thai Green Curry. I couldn’t say no. I had to try it myself and create a recipe that we both can enjoy. And guess what, we did it. This homemade Thai green curry was so delicious and the fragrance is something to die for. I am not exaggerating. The aroma of fresh basil and other herbs and spices is beyond any explanation.
And I would say, that if you are someone like us, who don’t like Thai Green Curry or who don’t like any curry made of coconut, just try this one. You will love it.
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ESSENTIALS FOR THAI GREEN CURRY
1 – THAI GREEN CURRY PASTE
You can easily use store-bought Thai green curry paste but the aroma & the flavor that freshly made paste gives are unmatched. I tried both and telling you from my experience. And don’t worry. Making the paste at home is quite easy. Just dump all the ingredients in a mixer-grinder, grind and it’s done. Also, if possible, make it with fresh Thai basil leaves. It tastes much better. I have a basil plant at home and whenever I pluck some leaves for my recipes, my heart breaks into 1000 pieces. But the aroma that it releases makes everything better 🙂
2 – VEGETABLE BROTH
Some people use water instead of broth but let me tell you that the vegetable broth is like pure gold. It takes the taste to the next level. I make vegetable broth at home using all the vegetable discards and leftover raw vegetables. They contain a lot of nutrients. So, why waste?
You can even use vegetable broth to make Veg Khow Suey, Vegan Chilli Oil Ramen, Noodle Soup, etc. You can even use broth in recipes like stuffed spinach cheela, pulao, savory crepes, etc. Just use broth instead of water. It adds a burst of flavour and tastes very good.
3 – COCONUT MILK
This is one of the most important ingredients of this recipe. If you are unsure about the flavor of coconut milk in curries, you can make it with the more diluted coconut milk. I made this recipe using coconut milk with around 86% coconut extract. It was quite thick and flavorful.
You can also reduce the amount of coconut milk and increase the amount of vegetable broth in the curry. So, there is no rule. Modify according to your taste. But let me share that this curry has so many different herbs and spices that the flavor of coconut milk doesn’t dominate at all.
4 – VEGETABLES
What I love about this recipe is that you can add any veggie of your choice. Since I am a veggie-lover, I add all kinds of veggies to it – mushrooms, beans, carrots, broccoli, zucchini, spring onions, bell peppers. Also, tofu. That is my favorite. So, just make it as colorful as you like.
To make the curry green and gorgeous, I even add a little bit of spinach puree to it. Just blend some raw spinach leaves with some water and add that in the end. That’s it.
5 – HERBS & SPICES
Two ingredients are very important for this recipe – lemongrass and kaffir lime.
They both add a very nice flavor and aroma to the curry but kaffir lime is something that is not very easily available. I couldn’t find kaffir lime while making this recipe. So, I substituted that with some lemon zest and lemon juice. Trust me. It tastes amazing.
HOW TO SERVE THAI GREEN CURRY?
Traditionally, it is served with Jasmine rice or rice noodles. But you can serve it with any kind of rice you have. We mostly enjoy it with rice instead of noodles. I always season the rice with some ginger, bay leaves, and salt. It becomes aromatic and gives a nice flavor overall.
That’s it, my dear friend. You are all ready to make veg or vegan Thai green curry. It is perfect for lunch, dinner, or makes a delicious brunch over the weekend. So, grab all the ingredients because you are ready to make a happy meal for yourself.
If you like the recipe, please share the photo on Instagram and tag us too @marriedfriends. We love to see your recreation of our recipes.
HUNGRY FOR MORE?
Love from us
Richa & Jatin
Thai Green Curry – It’s Vegan.
Quick. Easy. & Completely Addictive.
Thai Green Curry Paste
- 1 Onion medium, cut
- 2-3 Green Chilli
- 2-Inch Piece Ginger
- 4-6 clove Garlic
- 3 tbsp Lemongrass chopped
- A Handful (15 grams) Coriander Leaves
- 10-15 Fresh Thai Basil Leaves
- 2 tsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Black Pepper
- 1 tsp Salt
- Water as needed to blend
Thai Green Curry
- 2 tbsp Cooking Oil
- 1 cup Mushrooms sliced
- 1/3 cup Carrot cut into small pieces
- 1/3 cup French Beans cut
- 1/2 cup Zucchini cut into small pieces
- 1/2 cup Mixed Bell Pepper cut into small pieces
- 100 g Tofu cut into cubes
- 1.5 to 2 cup Coconut Milk
- 1/2 to 1 cup Vegetable Broth
- A dash Lemon Zest
- 1 tbsp Lemon Juice
- 1/4 cup Spinach Puree
- 2 to 3 tbsp Spring Onion Greens
- A Few Fresh Basil Leaves
- A Few Fresh Mint Leaves
- Salt to taste
Thai Green Curry Paste
- Cut onion, ginger, garlic, green chili.
- Add them to the blender along with other ingredients. Blend into a paste.
If needed, add 2-3 Tbsp of water to blend everything well.
- Thai green curry paste is ready.
If you have kaffir lime, add 5 to 6 leaves while blending.
Thai Green Curry
- Heat oil in a pan/kadhai.
- Add Thai green curry paste and saute for 3 to 4 minutes on medium flame. If it sticks to the bottom of the pan, add 2 to 3 tbsp of broth to deglaze the pan.
- Add mushrooms, carrot, and beans. Mix everything well.
These veggies take longer to cook. That's why adding them only right now.
- Add coconut milk and broth. Mix. Cover & cook till vegetables are soft and well cooked. It will take 5 to 7 minutes.
Cook on medium-low flame.
- Add tofu, zucchini, and bell peppers. Mix well.
These veggies cook very fast.
- Add lemon zest, lemon juice, spinach puree. Mix and let it cook for 2 to 3 minutes on medium flame.
- Switch off the flame and finish it off with a few leaves of fresh basil and mint. Serve hot.
The consistency of the curry should be on the thinner side. It should not be thick.
- Serve with warm rice or noodles. Have a happy meal. Enjoy :)