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Thai Green Curry Recipe

Thai green curry, a little sweet and coconut based recipe is known as Kaeng Khiao wan in Thai. Green curry paste and coconut milk is the heart of the dish. Though Green curry paste is readily available in the market, I have made it at home from scratch. This is purer and fresher than market-ready. Also, it is very nutritious because of the health benefits of fresh coconut milk, lemongrass, galangal, cilantro, vegetables, etc.

Prep time: 30 M

Cook time: 20 M

Serves: 2

For homemade coconut milk

Ingredients:

1 peeled coconut.

1/4 cup water

1 muslin cloth

Preparation method:

Take 1 peeled coconut and remove it from the shell.

Chop it into small pieces and put it in the mixture to make a shredded coconut.

If it is not getting crushed, add little bit of water and then grind it.

Remove grated coconut in the muslin cloth and squeeze it making potli and collect the milk in a bowl. ( This will be considered as the first press coconut milk, which is thick).

Repeat the process by adding little more water and collect second press coconut milk in same or another bowl.

Thai green curry paste recipe

Ingredients:

1 medium sized onion or 2 shallots

15-16 cloves garlic

100 gm coriander with stem (cilantro)

2 hand-sized lemongrass stem

1 index finger-sized galangal

3 Kafir leaves or 1 tsp of lime zest

3 green chilies or 5-6 bird chilli

6-7 sweet thai basil

1 tsp coriander powder

1 tsp cumin powder

1 lemon

Salt to taste

Preparation method:

Take all above ingredients in the mixing bowl.

Add salt to taste and little bit of water to it.

Grind the mixture by gradually adding water till it gets paste-like consistency.

Final assemble for Thai curry

Ingredients:

1 cup coconut milk.

1 and 1/2 cup thai curry paste

1-2 bird chilly

3-4 thai sweet basil

1-2 pandanus leaves

1-2 Kaffir lime leaves

6-7 thai brinjal

1/2 cup of zucchini

1/4 cup of each type of bell pepper(green, red and yellow)

2-3 baby corn

1/4 cup of broccoli

3 tsp of vegetable oil

Preparation method:

Take a frying pan, add oil and let it heat at low temperature.

Then gradually add all vegetables except zucchini to it, sprinkle a dash of salt and let it cook for 5 minutes.

Then add zucchini, kafir leaves, pandanus leaves, bird chili, green paste curry and mix it well.

Add coconut milk to it, basil leaves, salt to taste, a dash of sugar and stir it.

If you want thin gravy, add more coconut milk or water to it.

Let it simmer for few minutes with a lid on it and serve it hot with boiled rice.

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