How to make Thai Green Curry With Vegetables - The famous dish from Thailand - mixed vegetables in green curry paste

This recipe is from the book Flavours of the Orient.

Main Ingredients : Carrot (गाजर), Green Chillies (हरी मिर्च )

Cuisine : Thai

Course : Main Course Vegetarian

Thai Green Curry With Vegetables Recipe Card

Thai Green Curry With Vegetables

Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

For more recipes related to Thai Green Curry With Vegetables checkout Vegetables In Thai Red Curry, Badami Mixed Vegetables, Carrot Puree, Carrot Puree (For Babies Between 4-6 Months) . You can also find more Main Course Vegetarian recipes like Achari Aloo, Palak Paneer Boondi, Jain Manchurian, Til Matarwale Aloo.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Thai Green Curry With Vegetables Recipe

  • Carrot cut into 1 inch diamonds 1 medium

  • Green Chillies 10

  • Baby brinjals 2-3

  • Potato diced 1 medium

  • Lemon grass stalk 5

  • Lemon juice 1 teaspoon

  • Salt to taste

  • Fresh coconut milk 3/4 cup

  • Fresh basil leaves 2-3

  • For green curry paste

  • Shallots 3

  • Garlic 9 cloves

  • Galangal 1 inch piece

  • Lemon grass 3 inch piece

  • Lemon rind grated 1/4 teaspoon

  • Coriander roots small bunch

  • Coriander seeds 2 teaspoons

  • Cumin seeds 2 teaspoons

  • Salt to taste


Step 1

To make green curry paste, grind green chillies, shallots, garlic, galangal, lemon grass, lemon rind, coriander roots, coriander seeds, cumin seeds and salt to a fine paste.

Step 2

Blanch all the vegetables. Tie lemon grass in a muslin cloth to make a bundle. Crush it slightly.

Step 3

Heat a non-stick pan, add green curry paste and roast for one minute. Add the blanched vegetables, lemon juice and cook for three to four minutes stirring continuously.

Step 4

Add three cups of water and continue to cook. Add lemon grass bundle and cook for three to four minutes till the lemon grass flavour is imparted.

Step 5

Remove the bundle and add salt and coconut milk. Simmer for a minute. Add basil leaves and take off the heat. Serve hot.