Veg Thai Green Curry
ID: 4e1019ab...
A rich, aromatic, and authentic Thai green curry loaded with fresh vegetables, coconut milk, and a homemade green curry paste prepared from scratch.
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🍳 Cooking Flow
Prepare the Thai green curry paste by grinding the fresh aromatics and herbs in a mortar and pestle. → Saute the green curry paste in oil until fragrant and slightly darkened. → Add coconut milk, water, and sugar to form the curry base and bring to a boil. → Stir in the fresh vegetables, basil, and red chillies, then simmer until cooked. → Serve hot with steamed rice.
Cooking Steps
Brief Cooking Order
Prepare the Thai green curry paste by grinding the fresh aromatics and herbs in a mortar and pestle. → Saute the green curry paste in oil until fragrant and slightly darkened. → Add coconut milk, water, and sugar to form the curry base and bring to a boil. → Stir in the fresh vegetables, basil, and red chillies, then simmer until cooked. → Serve hot with steamed rice.
Introduction
A rich, aromatic, and authentic Thai green curry loaded with fresh vegetables, coconut milk, and a homemade green curry paste prepared from scratch.
Step 1
Slice the fresh galangal, lemongrass stem, and onion. Roughly chop the coriander with roots and green chillies.
Step 2
In a mortar and pestle, grind the sliced galangal, lemongrass, onion, coriander with roots, green chillies, kaffir lime leaves, and salt into a coarse paste.
Step 3
Heat 1 tbsp of oil in a wok or pan, then add 2 tbsp of the prepared green curry paste. Saute on medium heat until fragrant and the color changes.
Step 4
Pour in 1 cup of coconut milk and stir to combine well with the paste. Add 1/2 cup of water and 1/2 tsp of sugar, bringing the mixture to a gentle boil.
Step 5
Add the prepared vegetables (baby corn, cauliflower, broccoli, Thai eggplant, green zucchini, red chilli, and basil leaves) to the boiling curry. Mix well.
Ingredients List
Important Notes
Using coriander roots adds deep flavor and authenticity to the Thai green curry paste.
Sauteing the curry paste properly in oil is crucial to release the essential oils of the herbs.
Simmer the vegetables just until tender so they remain vibrant and slightly crunchy.
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