Green Curry Recipe

Recipe By Slurrp

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.

16 Rating -
Green Curry

ingredients serve

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

Directions: Green Curry Recipe

step 1

  • STEP 1.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 2

  • STEP 2.Let them cool and take all the dry spices to a blender and blend them.

step 3

  • STEP 3.Pound the lemongrass a little and then chop them. And add into the blender with the dry ingredients.

step 4

  • STEP 4.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 5

  • STEP 5.Grind all these ingredients into a fine paste. If you feel the paste is dry, add a little bit of mixture.

step 6

  • STEP 6.Chop all the necessary vegetables.

step 7

  • STEP 7.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 8

  • STEP 8.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 9

  • STEP 9.Now add the mushrooms, saute them and then add salt to taste, and keep stirring them.

step 10

  • 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

  • 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

  • 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

  • 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

  • STEP 14.Have it with plain white rice. It tastes amazing.
calories per serving
127 g Fat16 g Protein59 g Carbs40 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • 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
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Recipe By Slurrp