“Cooked for lunch… gone in minutes!” 😄🍃
That’s exactly what happened with this creamy Vegetarian Thai Green Curry, every last spoonful polished off!
There’s something irresistible about Thai food, the burst of aromas, the riot of colours, and the balance of flavours. And this dish brings it all together beautifully. 💚
What makes it truly special? A fresh, homemade green curry paste👆, packed with herbs, roasted spices, and bold flavours that elevate the entire dish.
Simmered in rich coconut milk and loaded with vibrant vegetables like broccoli, baby corn, zucchini, carrots, and peppers, this curry is as nourishing as it is indulgent.
Traditionally paired with jasmine rice, but at home, we absolutely love it with steaming hot basmati rice… and honestly, it’s pure comfort in a bowl! 🍚✨.
Every bite is creamy, fragrant, slightly spicy, and deeply satisfying — proof that wholesome food can also feel indulgent. 🌱💚
🌿 Ingredients
Homemade Paste:
Shallots/Onion – 7
Galangal (or Ginger) – 2 inch
Ginger – 2 inch
Green Chillies – 2–3
Lemongrass Stalks – 2
Coriander Leaves – 1 handful
Basil Leaves – ¼ cup
Kaffir Lime Leaves – 2–3
Cumin Seeds – 1 tsp
Coriander Seeds – 1½ tbsp
Peppercorns – ¼ tsp
Cloves – 2–3
Vinegar – 1 tsp
Curry Base:
Coconut Milk (full-fat) – 400 ml
Vegetables:
Broccoli – 1 cup
Cauliflower – 1 cup
Baby Corn – ½ cup
Carrots – 1 cup
Zucchini – 1 cup
Bell Peppers – 1 cup (any colour you have!)
Flavorings:
Oil – 1–2 tbsp
Soy Sauce – 1 tbsp
Green Chilli Sauce – 1 tbsp
Brown Sugar – ½ tsp
Salt – to taste
Lime Juice – to taste
Method Thai Green Curry Paste🌱☘️☘️
Dry roast coriander and cumin seeds on low heat until aromatic. Transfer to a mortar and pestle, add white peppercorns, and crush into a coarse powder.
Add the remaining ingredients and pound into a smooth, fragrant paste (or use a mixer grinder for convenience).
Store the paste in the refrigerator for a couple of days or freeze for up to 2–3 months.
Use half for this recipe and save the rest for a quick, flavourful curry anytime.
Method Thai Green Curry 🍲
Heat 200 ml coconut milk in a pan and boil for 2–3 minutes until slightly thickened.
Add the green Thai curry paste and cook on medium heat for 4–5 minutes until the colour deepens and the oil separates.
Pour in the remaining coconut milk, stir well, and bring to a gentle boil.
Add baby corn and cook for 2–3 minutes.
Add remaining vegetables, brown sugar, and salt. Cook for a few minutes, adjusting consistency with veg stock if needed.
Finish with kaffir lime leaves, Thai basil, and red chillies. Simmer for 2–3 minutes.
Serve hot with steamed rice.
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