Thai Green Curry

I like Thai Curries though am not a great fan so don’t make it often. I usually make the red Thai curry and recently had an order for green. So I took it up and then started hunting for recipes.

I picked a few tips and tricks from few recipes and made it my own. Trust me it’s a damn good curry. So give it a try



1 stalk lemongrass (thick stalk)

3-4 green chillies (I used the Thai green ones)

1 onion

8 garlic cloves

1 1/2-inch size piece of galangal (or ginger, thinly sliced)

1/2 cup chopped coriander

3/4 cup chopped fresh basil

1 teaspoon jeera powder

1/2 teaspoon white pepper powder

1 teaspoon coriander powder

1 tbspn soya sauce

2 tablespoon lime juice

1 tbsp brown sugar

3 tablespoon coconut milk (enough to blend ingredients together) OR water

1. Grind all these ingredients to a fine paste.


1 pkt mushroom cut into 4 pcs each

5 baby corn cut lengthwise into 4 pcs

1 Broccoli head cut into small florets

1 zucchini cut into roundels and further halved

1 bell pepper slit long

300ml coconut milk

1/2 cup water

1 tbsp finely chopped lemongrass stalks

1 tsp soya sauce

1/2 cup chopped basil

2-3 slit red birds eye chilli

6-7 lemon leaves


1. Heat oil in a kadhai, fry the paste for a couple of minutes.

2. Add half of the water and start cooking the vegetables adding them in intervals based on the cooking time – in order baby corn, mushrooms, zucchini, bell pepper and broccoli.

3. Once 90% cooked add half of the coconut milk and add salt, soya sauce, chopped lemon grass, basil leaves and lime leaves. Mix and adjust flavour.

4. Add the sliced chillies and mix well.

5. Add the rest of the coconut milk and adjust with water as per consistency desired.

6. Give it one boil and shut gas.

7. Serve hot with rice.

Note – if adding chicken. Then add it after step 1. Let it cook till 80% done then start adding the veggies. U can also add a tbsp of fish sauce to it.