{
  "type": "article",
  "title": "Skip the restaurant queue, whip up creamy veg Thai green curry at home instead",
  "summary": "Made with fresh vegetables and a fragrant homemade Thai paste, this creamy curry brings restaurant-style flavour straight to your dinner table, best paired with steamed rice.",
  "content": "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.\n\nVegetables You'll Need\nStart 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.\n\nIngredients for the Thai Green Curry Paste\nThe 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.\n\nStep-by-Step Method\nHeat 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.\n\nNext, 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.\n\nIn 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.\n\nWhat this means for you\nThis recipe is especially useful for anyone who loves Thai food but doesn't want to pay restaurant prices every time the craving hits.\n\n• Easy-to-find ingredients: Most of the vegetables and spices used in this curry are commonly available at home or in local markets. This means you don't have to depend on ordering out whenever you want Thai flavours.\n• Lighter on the wallet: A single plate of Thai curry at a restaurant often costs more than what it takes to make a full batch for the entire family at home. Cooking it yourself helps cut down on food expenses.\n• Control over health: Making it at home lets you decide exactly how much oil, salt and vegetables go in, making the dish healthier than most restaurant versions.\n• Great for guests: This curry also works well as a special dish to serve guests or for occasions when you want to try something different from the usual menu.\n\nQuestions & Answers\n\n1. What vegetables are needed to make Veg Thai Green Curry?\nYou need 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.\n\n2. What goes into the Thai curry paste?\nThe paste includes coriander seeds, cumin, black pepper, lemongrass, onion, green chillies, Thai ginger, lime leaves, garlic and fresh coriander.\n\n3. What gives the curry its creamy texture?\nOne cup of coconut milk is added to make the curry creamy and slightly thick.\n\n4. What is this curry usually served with?\nThe Veg Thai Green Curry is served hot with rice.\n\n5. What should be done to the vegetables before cooking them further?\nThe vegetables should be chopped into small pieces and lightly sauteed in hot oil.\n\n6. How is the Thai paste prepared?\nCoriander seeds, cumin and black pepper are roasted and then ground finely in a mixer along with the remaining paste ingredients.",
  "url": "https://trendkia.com/en/food/bina-restorenta-gae-chakhen-asali-thai-svada-ghara-para-taiyara-karen-krimi-veja-thai-grina-kari-28611",
  "category": "Food",
  "publishedAt": "2026-09-06",
  "tags": [
    "Thai curry",
    "Veg Thai green curry",
    "Thai food recipe",
    "Coconut milk curry",
    "Restaurant style recipe",
    "Veg curry recipe"
  ],
  "language": "en",
  "site": "TrendKia"
}