VEGAN THAI GREEN CURRY RECIPE

Hello ladies, I am sharing my recipe of making Veg Thai green curry. Generally, there are three types of Thai curry paste: red, green, and yellow. But I like green paste curry compared with other 2 because it has the freshness of green leaves.

Red and green curry differ mainly in their chilies: red uses dried red chilies for a deep, often spicier flavor, while green uses fresh green chilies, basil, and coriander for a brighter, often hotter, and fresher taste. We can make it with prawns or chicken paste also (if you prefer the non-veg option).

Below you can find the recipe and its key ingredients.

Prep time: 15-20 mins

Cooking time: 25-30 mins

Serves: 4-5 people (double the quantity of ingredients for moderate to large quantities).

Firstly, we will need to make a Green thai curry paste.

Ingredients:

• Coriander seeds- 1 tsp
• Cumin seeds – 1 tsp
• White peppercorns – 1 tsp
• Galangal – 2 inches chopped galangal (Galangal is often mistaken with ginger but is quite different. Ginger is warm and spicy, while galangal is cooling with a camphor and pine aroma. Galangal can be bought online or in local supermarkets)
• Fresh turmeric – ½ inch chopped
• Lemon grass – 2 stalks chopped (avoid using the green part, use only White to pale green stalk because it has a different flavor)
• Garlic – 8-10 cloves
• Shallots – 3-4 pieces (you can also use regular pink onions)
• Green chillies – 8-10 pieces
• Kafir lime skin of 1 lemon (avoid using the white part of the skin as it has bitter taste)
• Fresh coriander roots & stems – 3-4 stalks (chopped)
• Salt to taste

Optional: Dried shiitake mushrooms, oil, white miso paste.

Method:

Set a pan on medium heat, let the pan heat and low down the flame, add coriander seeds & cumin seeds, dry roast them low flame until they are aromatic. Afterwards, transfer the mixture into a mortar and add white peppercorns, pound well using a pestle to make a powder. (I prefer to do it in a mortar and pestle to preserve the authenticity of the dish, however, you can use a blender to save time).

Into the mortar, add the remaining ingredients and pound well to make fine paste, (again, you can use a mixer grinder for this step to avoid putting in excess effort.)

Once pounded well, you can store the paste in the fridge (it can last for a couple of days in the fridge and for 2-3 months in the freezer). Keep the paste aside to be used in making the curry. I usually use half of the quantity made and store the rest in the fridge to be used when I quickly want to make thai curry.

Now, the second part is to make the curry.

Ingredients:

• Prepared thai curry paste (½ quantity made)
• Coconut milk 1 liter
• Veggies:

1. Baby corn – 1/2 cup
2. Mushroom – 1/2 cup
3. Broccoli – 1/2 cup
4. carrots – 1/2 cup
5. capsicum – 1/3 cup
6. red bell pepper – 1/3 cup

– Brown sugar/regular sugar – 1.5 – 2 tbsp

– Salt to taste

– Kafir lime leaves 2-3 nos

– Thai basil a small handful

– Red chili peppers – 1-2 pieces(sliced) for garnish

Method:

Set a pan on medium heat, add 200 ml of coconut milk and bring to a boil. Cook for 2-3 minutes on high heat until the milk starts to thicken. Do this process mindfully to get a creamy texture in your curry. (Do not add any butter or oil at this time).

Furthermore, add the prepared green thai curry paste, stir and cook on medium heat until the colour of the green curry paste changes and the coconut milk releases its own fat. (the pan will get greasy with the fat released by coconut milk). This process will take around 4-5 minutes, after cooking, the mixture will come together and thicken and the colour of the paste will also darken.

Afterwards, add the remaining coconut milk to the pan, stir well along with the paste, and bring the milk to a boil, stir well so the paste flavour combines well with the rest of the milk.

Once the milk starts to boil, add the baby corn, stir and cook on medium heat for 2-3 minutes or until the baby corn is almost cooked (this is because the baby corn takes longer to cook compared to the other veggies).

Next, add the remaining veggies, brown sugar, and salt. Stir and cook for a few minutes on medium heat. If you feel the consistency of the curry is too thick, you can add veg stock based on your preference.

Lastly, add kafir lime leaves, thai basil leaves and fresh red chilli peppers. Stir and cook for 2-3 min. Your green Thai curry paste is ready.

Serve with hot steaming rice!

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