Green Curry

Although Thai cuisine boasts 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 they don’t mind taking seafood. So vegetarians/ vegans may order food from live counters (or roadside vendors) rather than dining at buffets, as they can make sure to avoid using seafood as flavor enhancers while preparing vegetarian dishes. I am a fiend for Thai curries especially, green curry for the pleasant green color, creamy sauce, and the delightful aroma of Thai herbs & spices.

Green-curry Green Curry
Thai green curry with Indian spices

There are a lot of similarities between Indian curries & Thai curries, they are prepared using almost similar ingredients like tamarind, coconut milk, ginger, etc. According to an online poll conducted worldwide by CNN Travel in 2017, seven Thai dishes & one Indian dish won the hearts of many. Thai green curry & South Indian masala dosa took the 19th & 39th positions respectively in the World’s Best 50 foods

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, lemongrass, galangal, and other flavoring Thai herbs & spices are barely available here, I prepared my green curry brimming with freshness & 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 added tofu, broccoli florets, mushrooms, carrots, red & yellow peppers for adding vibrant colors & varied textures into 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

Ingredients:

Main ingredients:
Fresh coconut milk (thick)as needed
Broccoli florets12
Tofu cubes12
Mushrooms6
Carrot1
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
Ginger1″
Shallots20
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
Cinnamon1/2″
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
Preparing vegetables

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.
  • Prepare the masala 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 paste

How to prepare green curry:

  • 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
Green curry recipe

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 add coconut milk only when the veggies absorbed all the liquid, else we can not make the curry creamy as it gets diluted.
  • You may add a tsp of lemon juice at the end, if desired.

116 comments on “Green CurryAdd yours →

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  1. I will make this Thai curry next Saturday from your recipe, Megala. I loved the preparation and it sounds delicious I will add prawns it will be tasty. OK what r shallots do let me know

    1. They are small onions used here for the consistency & flavor. I’m sure you will enjoy this curry along with your family.
      Thank you so much for your constant support.

      1. Welcome dear Megala and small onions means the white ones or the small red coating ones too and I will definitely make cause we all love thai curry and relish it when we eat outside.

        1. You can use any onion of your choice, and shallots have stronger flavor than large onions.

  2. I absolutely love this curry (green and red, both) infact our family’s fav? a slight variation of making the paste in my version but loved yours too??
    Have an enjoyable Sunday ?

  3. I love this curry and your’s look so inviting. Loved the detailed stepwise recipe with all the right tips and pointers.

  4. Yes! This is one of my favorite! Green curry has a unique flavor. Love it. Spring is the green curry season!
    I use broccoli stalks, too! ^^

  5. I really like Thai food and green curry. You are very creative in finding ways to make Yummy and Healthy recipes converge. Thanks Megala.

  6. Of all the varieties, green curry is usually my go-to, but I so rarely make it at home. Your fragrant blend for the curry paste sounds so incredible, I really need to try it next time the craving strikes!

    1. So delighted to hear these words from the highly skilled recipe creator, thanks much for the compliment.

  7. This sounds so, so good!!! I think my favourite cuisine of all time is Thai food. It’s the perfect mix of sweet, savoury, spiciness and creaminess 😀 It’s fresh and feels like good, healthy food, at the same time as feeling indulgent. I don’t think there’s anything to not love about Thai food – especially their curries! I’m definitely going to be trying to make this one and am so chuffed to see it’s vegan 🙂

    1. I’m glad you like my version of Thai curry as well, thank you so much! 🙂

  8. A great variation of Thai green curry and am sure it tastes delicious , can imagine the flavors! Well written post ,enjoyed reading it Megala.

  9. Megala, your opening paragraph saw me running to the fridge to search the ingredients on the Red Thai Curry bottle I used only two days past for a magnificent curry recipe I found online. It was delicious! Thankfully, not one oyster, fish or any animal product included. Thank You so much for this information. I will certainly be checking in future.
    However, I cannot wait to savour this recipe you’ve offered. I know I will love it.

    1. Yes, it is better to check the ingredient list for animal products. But I faced this issue while dining at restaurants in Thailand. Adding fish sauce/ shrimp paste into each & every dish is actually their way of cooking, so they are tempted to add it even if we don’t want.
      I’m glad you like my version of green curry.
      Thank you so much for reading and commenting here.

    1. Thailand is the most popular destination for Indians, and I hope this would be helpful to vegetarians travelling to Thailand during this summer vacation.
      By the way, when do you have summer vacation in your part of the world?

        1. Oh! I wish you could make a visit to Thailand this year and relish the beautiful array of Thai curries. 🙂

  10. Love it! I am working on a green curry recipe and went to an Asian food store yesterday to get some ingredients that I couldn’t find in the supermarket! Great minds think alike ….

    1. Ahh! It is so nice to hear this. 🙂
      I would be happier if I could get all those ingredients and present an authentic green curry recipe here.
      Thank you so much for reading this post!

      1. I’m still working on it!!…I have to change a few ingredients since the authentic green curry recipe adds fish paste and I don’t like fish paste. I will have to substitute it with miso paste. It also asks for 150 grams of green chili peppers – If I’m correct, that’s about 12 chilis!! That’s enough to blow my brains out!! –so I won’t have that many chilis in mine. To increase the green colour and add flavour I will add some fresh basil leaves, and that isn’t the authentic way either…oh well, it’s a process!! But it’s fun to play with different ingredients and be a little creative, just like you’ve been with your green curry recipe that looks so delish!!

        1. It is so fascinating to see how passionately you are working on developing recipes, and I just cant wait to see your post on green curry. 🙂

    1. I hope you would try this coconut milk recipe. 🙂
      Thanks for stopping by.

    1. You are welcome! I wish you could try & enjoy this delicious curry in this weekend. 🙂

    1. Oh, nice, but I never tried with our regular rice, and I will definitely try next time. 🙂
      Thank you so much!

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