Vegetable Thai Green Curry
ID: 723ff484...
An authentic, aromatic, and flavorful Thai green curry made with a freshly prepared homemade curry paste and a colorful variety of fresh vegetables cooked in rich coconut milk.
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🍳 Cooking Flow
Dry-roast cumin and coriander seeds, then blend them with garlic, galangal, lemongrass, kaffir lime leaves, coriander, green chillies, sugar, salt, and water into a smooth green curry paste. → Sauté garlic, pea aubergine, galangal, kaffir lime leaves, and smashed lemongrass in oil, then cook the curry paste. → Pour in coconut milk, add hard vegetables (pumpkin, brinjal, beans, carrot, baby corn), season with sugar and salt, and simmer for 7-8 minutes. → Stir in soft greens (cabbage, bok choy, snow peas) and cook for 3-4 minutes, then turn off the heat and stir in fresh basil leaves. → Garnish with fresh red chillies and spring onion greens, and serve hot with steamed rice.
Cooking Steps
Brief Cooking Order
Dry-roast cumin and coriander seeds, then blend them with garlic, galangal, lemongrass, kaffir lime leaves, coriander, green chillies, sugar, salt, and water into a smooth green curry paste. → Sauté garlic, pea aubergine, galangal, kaffir lime leaves, and smashed lemongrass in oil, then cook the curry paste. → Pour in coconut milk, add hard vegetables (pumpkin, brinjal, beans, carrot, baby corn), season with sugar and salt, and simmer for 7-8 minutes. → Stir in soft greens (cabbage, bok choy, snow peas) and cook for 3-4 minutes, then turn off the heat and stir in fresh basil leaves. → Garnish with fresh red chillies and spring onion greens, and serve hot with steamed rice.
Introduction
An authentic, aromatic, and flavorful Thai green curry made with a freshly prepared homemade curry paste and a colorful variety of fresh vegetables cooked in rich coconut milk.
Step 1
Dry-roast cumin seeds and coriander seeds in a small pan over medium heat for 15-20 seconds until fragrant, then set aside.
Step 2
Roughly chop lemongrass, garlic cloves, and galangal. Remove the thick center stem from the kaffir lime leaves by pulling the stem away.
Step 3
Place the chopped ingredients into a blender along with coriander leaves, coriander stems, broken green chillies, sugar, salt, and the roasted seeds. Blend dry first, then add a small amount of water to blend into a smooth, thick green curry paste. Transfer to a bowl.
Step 4
Heat oil in a deep pan. Add chopped garlic, pea aubergines, sliced galangal, and kaffir lime leaves, and sauté for 30 seconds.
Step 5
Lightly smash the lemongrass stalk with the back of a knife to release its aroma, add it to the pan, and sauté briefly.
Ingredients List
Important Notes
Always remove the tough central stem of the kaffir lime leaves to prevent bitterness in the curry paste.
When blending the curry paste, grind the dry herbs and spices first before adding water to ensure a smooth, uniform texture.
Do not cook Thai green curry for too long; the fresh herbs and vegetables should maintain their vibrant colors and crisp textures.
Slightly smash the lemongrass stalks to release their essential oils and aromatic fragrance into the oil.
Turn off the heat immediately after adding the basil leaves so their delicate aroma does not dissipate.
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