Easy Veg Thai Green Curry at Home | Authentic Thai Curry Paste | Popular Thai Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories, while almond milk is usually cheaper.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: red curry paste

Homemade paste can be healthier without preservatives, while red curry paste is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is the most economical option.

Dry roast 1 tablespoon of coriander seeds, 2 cloves, and 4 peppercorns for one minute until fragrant.

Blend the dry spices into a powder.

Add 4 inches of pounded lemongrass, 5-6 cloves of garlic, 1 inch of galangal, 1.5 inches of ginger, 3 chopped green chillies, 1 chopped onion, 0.5 cup of coriander leaves, 0.5 cup of Thai basil, 1 big kaffir lime leaf, 1 teaspoon of vinegar, and a little salt into the blender and grind into a fine paste.

Heat 1 tablespoon of oil in a pan and add 5 tablespoons of the aromatic paste, cooking lightly for one minute.

Heat another tablespoon of oil and sauté roughly chopped red and green bell peppers, baby corn, and broccoli for a couple of minutes.

Add mushrooms and a little salt to the vegetables.

Pour in 2 cups of coconut milk, adding half first and mixing 1 teaspoon of corn flour into the remaining half to prevent splitting.

Add a few bruised kaffir leaves and stir in, adding more salt as needed.

Let the curry cook for 2-3 minutes until bubbling and vegetables are done.

Serve with jasmine rice or steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens