Green Curry

Although Thai cuisine boasts of a wide range of meatless preparations, we could find every vegetable salad, soup, or curry tinged with fish sauce/ oyster sauce/ dried shrimps/ shrimp paste. People declaring themselves as vegetarians in Thailand are actually pescatarians, they don’t take any meat but seafood. So it is preferable for vegetarians/ vegans to order food from live counters (or roadside vendors) rather than buffet restaurants as we can insist them to avoid using seafood as flavor enhancers while preparing a vegetarian food.

Green-curry Green Curry
Thai Green Curry with Indian Flavors

I am a fiend for vegetarian Thai food for the delightful array of vegetables, herbs and spices used in Thai cuisine. It is no wonder that seven Thai dishes were included in the list of World’s Best 50 foods according to an online poll conducted worldwide by CNN Travel in 2017, whereas masala dosa was the only Indian food appeared in this list. Both my favorite green curry & masala dosa were ranked 19th & 39th respectively.

Rice-with-green-curry Green Curry
Rice with Green Curry

Green curry tastes divine when served with noodles or steamed rice and crispy tempura (fritters). I also like to relish creamy curry with basmati rice flavored with ghee-roasted cumin seeds & fresh coriander leaves and soft chappathi (Indian flatbread).

Meals-with-green-curry Green Curry
Green curry as a side for chappathi & pulav

Green Curry Recipe:

Even though basil leaves, kaffir lime leaves, lemon grass, galangal, and other flavoring Thai herbs and spices are barely available here, I prepared my green curry brimming with freshness and flavor using locally available ingredients. I used fresh coriander leaves, broccoli stalks, green chillies, shallots, ginger, garlic, and cumin seeds for making curry paste. Also I used tofu, broccoli florets, mushrooms, carrots, red & yellow peppers for adding vibrant colors & varied textures to this curry. Now let’s look into the recipe for an Indian flavored green curry, a suitable accompaniment for noodles, pulao, dosa, idiyappam, appam, roti, chappathi, or naan.

green-curry-image-960x826 Green Curry
Green Curry Recipe


Main ingredients:
Fresh coconut milk (thick)as needed
Broccoli florets12
Tofu cubes12
Red peppera few strips
Yellow peppera few strips
Salt1/2 tsp
Lemon juice (optional)1 tsp
green-curry-ingr Green Curry
For curry paste:
Green chillies3
Garlic4 pods
Broccoli stalksa few
Fresh coriander leavesa bunch
Cumin seeds1/2 tsp
green-curry-paste-ingredients Green Curry
Ingredients for Green curry paste
For tempering:
Coconut oil2 tsp
Bay leaf1
Chilli 1
gc-tempering Green Curry

Mise en place:

Preparing vegetables:

  • Steam carrots, and blanch broccoli florets and keep them aside.
gc-vege Green Curry

Green curry paste:

  • Wash broccoli stalks, shallots & garlic, chop them roughly, and transfer to a bowl.
  • Microwave them after adding a teaspoon of oil for 3 minutes.
  • Make a green curry paste as shown below using green chillies, ginger, cumin seeds, microwaved shallots, garlic & broccoli stalks and chopped coriander leaves along with the stems.
green-curry-paste Green Curry

Green Curry Cooking Method:

  • Heat a cooking pan with oil in medium flame.
  • Add bay leaf, cinnamon stick & slitted chilli and saute for few seconds until the aroma is released.
  • Then add tofu cubes and saute for a minute.
  • Add mushrooms followed by curry paste and saute for few seconds.
  • Pour little water and cook for few minutes until raw smell of chillies & ginger disappeared.
  • Add all the vegetables and salt, cover the pan and cook for 3-4 minutes.
  • Reduce the flame to low and pour coconut milk into the pan.
  • Stir well until combined together.
  • Remove from heat within 2 minutes.
  • Serve hot with jeera rice and roti.
green-curry-recipe Green Curry
How to prepare green curry

Tips & Tweaks:

  • I have used broccoli stalks while making curry paste mainly for adding color & consistency.
  • Do not discard coriander stems, they are useful for adding pleasant aroma to this curry.
  • You may use any other vegetables like baby corn, fresh peas, cauliflower florets, green beans, baby potatoes, etc.
  • Since I have cooked the shallots, garlic and broccoli stalks before making a paste, it is not required to saute the curry paste for a long time.
  • We need to pour coconut milk only when the vegetables absorbed all the liquid inside the pan completely, else coconut milk gets diluted and hence we can not find this creamy.
  • You may add a tsp of lemon juice at the end, if desired.

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