Easy Vegetarian Thai Green Curry

30 Mins

Serves 4 People

Author: Rajni Ram

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Thai Green Curry is one of the most popular dishes from the Thai cuisine. This dish with complex flavors is actually so easy to make if you have the Green Curry Paste ready. Thai Green Curry paste is the soul of this dish. While store bought pastes help satisfy quick Curry cravings, the homemade paste is the most flavorful. Try out my Homemade authentic Thai Green Curry Paste recipe, that takes only 15 minutes.

Once the paste is ready the Curry takes about 30 minutes.

What vegetables to use in Vegetarian Thai Green Curry – I prefer to stick to Asian vegetables, but any seasonal vegetables can be used. In this recipe I have used Aubergines/ Brinjals, Babycorn, Red and Yellow peppers, and Tofu. A more authentic choice would be Bamboo shoots, Lotus stem. Since they weren’t available while I was documenting this recipe for the blog, I have skipped them.

3 basic and important steps in making delicious and flavourful Thai Green Curry-

• Sauteeing the vegetables in oil so they get coated in oil. This takes barely a minute as we don’t saute until done.

• is to fry the paste well in oil. Most recipes show the addition of the paste directly to coconut.

• adding the coconut milk in 2 parts. This way the Curry turns out creamy and more flavourful. Coconut milk helps in balancing out the flavors.

Another step that gives a lot of oomph to the dish, yet not compulsory, if sourcing Lemongrass leaves is difficult is- tieing the leaves into a bundle and placing them in the pan while the Curry is cooking. This way the Curry absorbs the Lemongrass flavor. This bundle can later be discarded.

While you are here try out other recipes on the blog like – Morkovcha( Korean Carrot Salad), Bazlama ( Turkish Flatbread), Chocolate Truffle, Babycorn Lolipops, and more.

Watch the video in Notes section.

Ingredients

Thai Green Curry Paste 3 tbsp (if using store bought refer Notes)
Aubergine/Brinjals 3 small or 1/2 of 1 big one
Red Peppers/Capsicum 1/2 of 1 whole
Yellow Peppers/Capsicum 1/2 of 1 whole
Baby Corn steamed 4-5
Tofu/Paneer 100 gm cubed
Readymade Coconut milk 300ml or 2.5 cups
Lemongrass bulb 1 tbsp finely chopped
Green chilli 2 finely chopped
Salt as required
Sugar/jaggery 1 tsp
Soya sauce 1 tsp
Fresh Basil a few chopped
Oil for sautéing 2-3 tbsp (divided)

Take oil in a pan for sautéing. Add the copped veggies, and toss them in oil well. Add salt and saute for a minute again. Remove them on to a plate.
Now, take oil in a pan, and add the Thai Green Curry paste. Fry the paste for 2-3 minutes or until the oil starts separating. Keep stirring the paste to avoid burning.
Now add the sautéed vegetables and stir everything together. Add half the quantity of the coconut milk, and stir. Now add salt, sugar, soy sauce, and stir everything well.
Make a bundle of the lemongrass leaves(refer video), and place it in the pan. Cover and cook until the vegetables are cook. Take care not to over cook them.
Now add the chopped lemongrass and green chillies, and remaining coconut milk, and stir them all nicely. let them cook over a low flame for 2 minutes. Turn off the flame, and discard the lemongrass leaves bundle. Add the chopped Basil leaves, and stir. Delicious and flavorful Thai Green Curry is ready to serve.
I served them with Lemongrass infused Rice. The curry pairs well with Rice, and Noodles.

Notes:

While Homemade paste is the best flavour wise, store bought needs to suffice sometimes, when all ingredients for the paste are not available.
Here’s how you can spruce up the store bought paste- blend 1/2 inch ginger, lemon rind 1 tsp, 1 tbsp coriander leaves, and 1 green chilli into a smooth paste, and add this along with the store bought paste while frying the paste in oil.
Suggestions for other vegetable that can be added to the curry are- Broccoli, Tender Lotus stem, Zucchini, French Beans, Mushrooms et Al.
3 basic and important steps in making delicious and flavourful Thai Green Curry-• Sauteeing the vegetables in oil so they get coated in oil. This takes barely a minute as we don’t saute until done.• is to fry the paste well in oil. Most recipes show the addition of the paste directly to coconut.• adding the coconut milk in 2 parts. This way the Curry turns out creamy and more flavourful. Coconut milk helps in balancing out the flavors.
Another step that gives a lot of oomph to the dish, yet not compulsory, if sourcing Lemongrass leaves is difficult is- tieing the leaves into a bundle and placing them in the pan while the Curry is cooking. This way the Curry absorbs the Lemongrass flavor. This bundle can later be discarded.

Watch Video