One of the most popular recipes from Thai cuisine is – Thai Green Curry. This recipe is vegan and gluten-free; we have prepared green curry paste at home from scratch. We highly recommend preparing Thai green curry using this homemade green curry paste and avoid buying readymade store-bought paste since it has many preservatives.
We have tried and provided alternatives for ingredients you can substitute in case you cannot find authentic Thai ingredients required to prepare this Thai green curry recipe.
Ingredient Substitutes for Making Thai Green Curry
| Authentic Thai Curry Ingredients | Substitutes |
| Galangal | Ginger |
| Shallots | Small onions |
| Kaffir lime leaves | Lemon zest |
| Thai chillies | Green chillies |
| Lemongrass stalks | Try not to omit lemon grass since mostly the flavour in the curry is from lemongrass |
| Fresh Basil leaves | Dried basil leaves (try and use fresh basil leaves) |
Vegetables Used to Make Thai Green Curry
For the vegetables, we have used :
- potato
- sweet potato
- pumpkin cubes
- broccoli florets
- baby corn
- carrot
- bell peppers
You can add any of your favourite vegetables. Some of the options –
- tofu
- mushrooms
- beans
- cauliflower
- zucchini
How to Make Thai Green Curry Recipe | Step-By-Step Recipe
For thai green curry paste
Prepare all the ingredients for green curry paste. Peel onion and cut it into 2-3 pieces. Peel garlic & ginger, trim both ends of lemongrass and peel off the upper dried part. We will use only the inside tender portion. Cut into small pieces.
Place all ingredients listed under Thai green curry paste together in a blender and blend to a coarse paste.
Once you get the coarse paste, add about 1 or 2 tablespoons of water, and grind it to a fine paste.
For the vegetables
Heat 2 tablespoon oil in a pan and add potato and sweet potato cubes. Cover and cook for 4-5 minutes.
Next, add pumpkin, broccoli, baby corn and carrot. Mix, cover, and cook for 7-8 minutes until vegetables are cooked.
In the end, add bell peppers, salt and stir and cook for 1-2 minutes. Keep the vegetables aside.
Preparing Thai green curry
Heat 1 teaspoon oil and add prepared green curry paste. Stir and cook for 3-4 minutes.
Then add ½ cup vegetable stock or water and salt to taste. Also, add cooked vegetables and mix. Cover and cook for 5 minutes.
Add coconut milk. Check and adjust salt. Bring to a boil, cover and simmer for 5-10 minutes. In the end, add lemon zest and mix. Remove from flame. Serve with steamed rice.
FAQs
What goes well with Thai green curry?
You can serve Thai green curry with plain steamed rice or jasmine rice
What goes with Thai green curry instead of rice?
You can even serve this curry with Indian breads – naan or paratha. Some stir-fried vegetables with salt and pepper or your favourite salad will be a healthy accompaniment.
What drinks go with curry?
You can serve Hot lemongrass water (boil lemon grass stalks in water for 10 minutes, add brown sugar to it, strain & serve)
Recipe Card
Vegetarian Thai Green Curry Recipe With Homemade Thai Curry Paste
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Ingredients (1 cup = 240 ml)
For thai green curry paste
- 3 cloves garlic
- 1 small piece of ginger or galangal
- 4-5 green chillies small variety
- 1 small onion or 2 shallots
- ½ cup chopped coriander leaves with few stalks
- 2 lemongrass stalks
- 2 teaspoon dhaniya + jeera powder coriander seeds + cumin seeds powder
- ½ cup basil leaves
- 1-2 tablespoon water for grinding
Other ingredients
- 2 tablespoon oil + 1 teaspoon oil
- 400 ml coconut milk
- ½ cup vegetable stock or water
- salt to taste
- ¼ teaspoon lemon zest if you have kaffir lime leaves, just tear 2-3 leaves and add to the curry along with green curry paste
Vegetables
- 1 small potato cut into cubes
- 1 small sweet potato cut into cubes
- 1/3 cup pumpkin cubes
- 1/3 cup broccoli florets
- 4-5 baby corn sliced
- 1 medium carrot peeled & cut into long slices
- ¼ bell pepper each – red & green cut into cubes
Instructions
For thai green curry paste
- Prepare all the ingredients for green curry paste. Peel onion and cut it into 2-3 pieces. Peel garlic & ginger, trim both ends of lemongrass and peel off the upper dried part. We will use only the inside tender portion. Cut into small pieces.
- Place all ingredients listed under Thai green curry paste together in a blender and blend to a coarse paste.
- Once you get the coarse paste, add about 1 or 2 tablespoons of water, and grind it to a fine paste.
For the vegetables
- Heat 2 tablespoon oil in a pan and add potato and sweet potato cubes. Cover and cook for 4-5 minutes.
- Next, add pumpkin, broccoli, baby corn and carrot. Mix, cover, and cook for 7-8 minutes until vegetables are cooked.
- In the end, add bell peppers, salt and stir and cook for 1-2 minutes.
- Keep the vegetables aside.
Preparing Thai green curry
- Heat 1 teaspoon oil and add prepared green curry paste. Stir and cook for 3-4 minutes.
- Then add ½ cup vegetable stock or water and salt to taste. Also, add cooked vegetables and mix. Cover and cook for 5 minutes.
- Add coconut milk. Check and adjust salt. Bring to a boil, cover and simmer for 5-10 minutes. In the end, add lemon zest and mix. Remove from flame.
- Serve with steamed rice.
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