Sunday, September 12, 2010

Thai Green Curry

Try this vegan Thai  Green Curry with no fish sauce or shrimp paste! I've wanted to mkae this curry so badly for a while, and finally got my act together to do it.

And it was delicious bursting with flavors. The bright green color comes from all the cilantro and green chillies and is slightly mellowed by the coconut milk. The kaffir lime leaves (nothing but our good old Narthanga), lemon grass and basil give this such a great aroma, that one would enjoy! It's funny, I had to go to one particular store to get the kaffir leaves, whereas I have this tree in my backyard in chennai!

So the real Thai food pundits, please try this and let me know how it turned out! If anyone has any suggestions to improve it, I'm all ears!

Get Ready:

For the green curry paste:

  • 1/2 cup chopped cilantro with stems
  • 3 green chillies
  • 1 inch ginger peeled  (didn't bother to buy Galangal)
  • 1 garlic clove
  • 2 pearl onions or shallots
  • 1 stalk lemon grass, chopped (peel the outer layer if it's too thick)
  • 2 kaffir lime leaves
  • 1& 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp Soy sauce
  • Salt to taste and little water to grind.
For the curry:

  •  1/2 can of Thai coconut milk
  • 1 carrot, peeled and sliced thin diagonally
  • 1/2 cup cauliflower florets
  • 1 small egg plant diced ( you could use red pepper, peas  or any vegetables i guess)
  • 4- 5 baby corns, slit lengthwise
  • 4-6 basil leaves
  • 1 tbsp oil
Get Going:

  • Grind all the ingredients for the curry paste with little water to a fine paste in a blender.
  • If you need more heat add more chillies and adjust salt to taste
  • Boil water in a pan and just blanch the vegetables.
  • In a pan, add the oil and the green curry paste.
  • Saute for a few mins till the raw smell is gone, for about 4- 5 mins.
  • Add the coconut milk and vegetables and let it come to boil.
  • Simmer and cook till the veggies are done, but still crunchy. Don't over cook like a korma.
  • Tear a couple of basil leaves and turn the heat off.
Serve hot with rice. I used Basmati and it was good!

Sending this to show-me-your-curry


  1. Very nice curry, looks delicious...

  2. I always wanted to cook this curry but of course without the shrimp n fish elements..thanks a lot for this recipe Priya, am so going to make it :)

    US Masala

  3. Such a delicious thai green curry, absolutely tempting..

  4. wow, wonderful that you prepared the paste at home itself. I so want to try it, but afraid of making the paste patr. I will safekeep your recipe.

  5. Hi Priya,

    Suah a delicious curry...colourful too...lovely presentation!!

    Am confused with too many Priya's in the blogging world!!!


  6. Dear Priya,
    I love green curry and I liked that u did not wait for galangal to try this. Though surely galangal does have a distinct flavor but as a foodie small things should not stop us from trying out something new. The curry looks lovely and above all the green color.

  7. @Aipi Surely try this, You will like it!

    @ priya Mitharwal, Thanks

    @ Sameena, LOL yes, too many priyas & is confusing! :))

    @pari Thanks for your comments!

  8. I luv the green color of the curry. Am sure it tastes great with so many yum flavors in it.

    Cheers n Happy Cooking,

  9. wow priya this thai curry looks sooo delicious ...never tried any thai dish at home ...thanks for sharing


  10. Delicious Thai curry recipe.. the pic is great too!!


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