Vegetarian Thai Green Curry with Homemade Green Curry Paste
Ingredients
For the curry paste
- Lemongrass - 2 stalks
- Thai chili / Bird's eye chili - 4 to 5
- Kaffir lime leaves - 4
- Garlic cloves - 6
- Galangal / Ginger - 1 inch piece
- Shallots - 3
- Cumin / Jeera - 1/2 tsp
- Coriander seeds - 2 tsp
- Peppercorns - 5
- Coriander leaves - 2 to 3 sprigs
- Coriander root - 6 to 7
- Salt - to taste
For the curry
- Green curry paste
- Coconut milk - 2 cups
- Red bell pepper - 1 medium desseded and diced
- Carrot - 1 small cut into dices
- French beans - 6 cut into 2" pieces
- Babycorn - 6 halved
- Snow peas - 8
- Salt - to taste
- Sugar - 1/2 tsp
- Soy sauce - 1 tsp
- Oil - 1 tbsp
- Thai basil leaves - few
- Red chillies - 1 chopped
Instructions
- Dry roast cumin and coriander seeds. Grind all ingredients for the green paste to a smooth and fine paste adding little water.
- Steam the vegetables till they are soft but should be still crunchy.
- Heat oil and add the paste. Fry the paste for 2-3 minutes. Then add the coconut milk and cook the paste in the coconut milk.
- Once the paste is cooked, add the vegetables and cook for another 2-3 minutes. Add salt, sugar, soy sauce and mix well.
- Cook for a minute and then add chopped red chillies and thai basil leaves.
Notes
- If you don't get Kaffir lime leaves, you can substitute with lemon rinds or juice.
- Soy sauce already contains salt, so adjust salt accordingly. Soy sauce is added as a substitute for fish sauce.
- If you are using tofu, shallow fry them and add to the curry.