Veg Thai green Curry | ग्रीनथाई करी की होटल जैसी रेसिपी | Thai शेफ़ सीफ़ा द्वारा । Chef Ranveer Brar

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk offers a creamy texture.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can control ingredients, while red paste is often more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork can be less expensive.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories and canned mushrooms are budget-friendly.

In a mortar pestle, add galangal, lemongrass steam, onion.

Add coriander roots, green chilli, kaffir lime leaves, and salt to taste and make a smooth paste of it.

Heat oil in a kadai or wok, add prepared green thai curry paste.

Saute on medium flame for five minutes.

Add coconut milk and saute it well.

Add a little water, sugar and stir to combine into the curry.

Add all the vegetables one by one: baby corn, broccoli, cauliflower, thai eggplant, green zucchini and mix it well.

Stir and allow the curry to thicken a little and come to a boil.

Add basil leaves, red chilli. Stir the mixture, give it a light boil.

Serve hot thai curry with steamed rice or jasmine rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens