Veg Thai Green Curry -A fan favourite and Thai classic

Step 1

In a pan, dry roast 1 tablespoon of coriander seeds, 2 cloves, and 4-5 peppercorns. Roast them spices are roasted till aromatic, cool them, and grind them coarsely.

Step 2

Take 2 stalks of lemongrass, bruise them slightly and then chop them and add in the blender containing the coarse powder.

Step 3

Further, add 4-5 cloves of chopped garlic, ½ inch ginger, 2-3 chopped green chilies, one chopped onion, ½ cup chopped coriander leaves, ½ cup of Thai basil, 1 big kaffir lime leaf after removing the middle vein, 1 teaspoon of vinegar, salt to taste and grind all the ingredients to a fine paste.

Step 4

In a pan, heat a tablespoon of oil and add 5-6 tablespoons of the green paste, cooking for a minute. When the paste is cooked, move it to one side of the pan.

Step 5

Heat some oil in the pan’s empty space and sauté some red and green bell peppers, baby corn, and broccoli, saute for a minute, add some mushrooms, and add some salt. Mix it well with the Green curry paste.

Step 6

Add 2 cups of coconut milk, add one cup initially. Add cornflour to the remaining half and mix well before pouring it into the pan. This prevents the coconut milk from splitting due to overcooking.

Step 7

Allow this to cook for 2-3 minutes before adding some bruised kaffir lime leaves and salt to taste. When the curry begins to boil, turn off the heat.

Step 8

Thai Green Curry is ready to serve.

1 Tbsp Coriander seeds
2 Cloves
4-5 Peppercorns
2 Lemongrass stock
4-5 Garlic cloves
½ Inch Ginger
3 Green chilies
1 Onion
½ Cup Thai Basil
1 big Kaffir lime leaf
1 Tsp Vinegar
Salt to taste
½ Cup Bell peppers
7-8 florets Broccoli
1/2 Cup Baby corn
1 Cups Coconut milk
1 Tbsp Corn flour
Mushrooms

Thai CUISINE

Veg Thai Green Curry

Total Time

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Ingredients

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