Craving Thai food doesn't always mean booking a table at a restaurant. With a handful of fresh vegetables and a few key Thai spices, you can whip up a rich, creamy Veg Thai Green Curry right in your own kitchen. Made with coconut milk and served over warm rice, this curry delivers the same comforting flavour you'd expect from a restaurant plate. Here's everything you need and the full method to make it at home.
Vegetables You'll Need
Start by gathering the vegetables for the curry: half a cup of red bell pepper, a quarter cup of green bell pepper, half a cup of zucchini, half a cup of mushroom, half a cup of broccoli and half a cup of carrot. Together these vegetables give the curry its colour, texture and nutrition.
Ingredients for the Thai Green Curry Paste
The real flavour of this curry comes from its paste. You'll need 1 tablespoon of coriander seeds, 1 tablespoon of cumin, 1 teaspoon of black pepper, 1/5 cup of lemongrass, half a cup of onion, 6 green chillies, 2 inches of Thai ginger (galangal), three lime leaves, 10 to 12 cloves of garlic and half a cup of fresh coriander. Beyond the paste itself, you'll also need 4 tablespoons of oil, 1 cup of coconut milk, 2 cups of water, half a teaspoon of black pepper, 8 leaves of Thai basil and salt to taste to finish the curry.
Step-by-Step Method
Heat a pan on the stove and roast the coriander seeds, cumin and black pepper until fragrant. Once roasted, transfer them to a mixer jar along with the green chillies, Thai ginger, three lime leaves, 10 to 12 cloves of garlic and half a cup of fresh coriander. Grind everything into a fine paste, this is your Thai green curry paste.
Next, chop the red bell pepper, green bell pepper, zucchini, mushroom, broccoli and carrot into bite-sized pieces. Heat oil in a kadhai, add all the chopped vegetables and saute them lightly. Once lightly cooked, remove the vegetables from the kadhai and set them aside.
In the same oil left in the kadhai, add the prepared Thai paste and cook it until it turns slightly brown. Once the paste is well cooked, add the sauteed vegetables along with water and let everything cook through. As soon as the mixture starts to boil, pour in 1 cup of coconut milk and mix well. Let it simmer on medium flame, and once the gravy thickens slightly, turn off the flame. Your restaurant-style Veg Thai Green Curry is ready to be served hot with rice.
