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.

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