Green Curry

Green Curry Recipe

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About Green Curry Recipe:

The Thai Green Curry is based on coconut milk and fresh green chilies, the color comes out creamy mild green. The one essential step to make a great green curry is to fry off the curry paste.The Vegetarian Thai Green Curry is close to authentic Thai made from home made Thai green curry paste with the vibrant fresh hot chilli peppers and green coriander leaves, ground with lemon grass, I like to load it with the choicest vegetables making it simply delectable and spicy.

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  • 20 Ingredients
Ingredients
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Ingredients for Green Curry Recipe

  • 1 tablespoon coriander seeds
  • 2 Cloves
  • 4 Peppercorn
  • 2 Lemongrass
  • As required Garlic Cloves
  • As required Ginger
  • As required Green Chili
  • As required Onion
  • As required Coriander leaves
  • As required Thai basil
  • 1 big or 2 smal l lime leaves
  • As required Vinegar
  • As required Salt
  • As required Red Bell Pepper
  • As required Green Bell Pepper
  • As required Baby Corn
  • As required Mushrooms
  • As required Broccoli
  • 2 cup coconut milk
  • As required Cornflour
Nutrition
  • 127g Fat(52.25%)
  • 16g Protein(6.65%)
  • 59g Carbs(24.38%)
  • 40g Fiber(16.32%)
  • Other(0.39%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Green Curry Recipe

STEP 01

In a pan add the coriander seeds, cloves, and peppercorn, dry roast it for a min, and keep tossing the pan. Once you can smell the aroma turn off the flame.

STEP 02

Let them cool and take all the dry spices to a blender and blend them.

STEP 03

Pound the lemongrass a little and then chop them. And add into the blender with the dry ingredients.

STEP 04

Also add 7-8 garlic cloves, chopped ginger (1 ½ -inch), chopped green chilies, onion, ½ cup coriander leaves, ½ cup thai basil, one big lime leaf( removed the center way), 1tsp vinegar, 1tsp salt.

STEP 05

Grind all these ingredients into a fine paste. If you feel the paste is dry, add a little bit of mixture.

STEP 06

Chop all the necessary vegetables.

STEP 07

Heat a tbsp oil in a pan, now go in the aromatic paste(around 5tbsp) and cook the paste lightly for a minute. The paste is cooked, so now keep the paste aside in the pan and

STEP 08

Add more 1tbsp oil for cooking the vegetables. Start by adding the red and green bell peppers, saute them for a min and then add the sliced and diced baby corns, broccoli, and saute them. Combine the aromatic paste as well and keep sautéing them.

STEP 09

Now add the mushrooms, saute them and then add salt to taste, and keep stirring them.

STEP 10

Next, we are going to add 2 cups of coconut milk but start by adding 1 cup first and mix it well with the veggies and mixture.

STEP 11

In the other cup of coconut milk, we will add 1tbsp cornflour and mix them well. Then pour it into the pan as well.

STEP 12

Let this cook for at least 2-3mins. We will add a few kaffir leaves crushing a little for more taste and flavor, stir it in and if needed add a little more salt. And give it a good stir.

STEP 13

The curry is bubbling and the vegetables are done, so now turn off the flame. The curry is ready and now it’s time to serve.

STEP 14

Have it with plain white rice. It tastes amazing.