Vegetable Thai Green Curry

Fresh home-made Thai green curry paste wins hands down in flavour and taste. This vegetable curry is best served with Jasmine rice. This is a Sanjeev Kapoor exclusive recipe.

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Vegetable Thai Green Curry

Main Ingredients Lemon grass, Galangal
Cuisine Thai
Course Main Course Vegetarian
Prep Time 21-25 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg


  • 5-6 lemon grass stalks, cut into 4 inch pieces
  • 1 1/2 inch galangal
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 12-15 garlic cloves
  • 6-8 kaffir lime leaves
  • 8-10 fresh coriander sprigs
  • 3 tablespoons chopped fresh coriander stems 
  • 6-7 green chillies, sliced
  • 1 teaspoon sugar
  • Salt to taste
  • 6-8 pea aubergines
  • 1/4 medium red pumpkin , peeled and cut into ½ inch cubes
  • 1/2 medium brinjal , cut into small pieces
  • 3-4 French beans, cut into 1 inch diagonal slices
  • 1 medium carrot , cut into roundels
  • 2-3 babycorn, cut into 1 inch strips
  • 1/4 medium Chinese cabbage , roughly chopped
  • 3-4 Bokchoy leaves, halved
  • 2-3 Bokchoy stems, halved lengthwise
  • 5-7 snow peas
  • 1 tablespoon oil
  • 1 tablespoon chopped garlic 
  • 1/2 inch galangal, sliced
  • 3-4 kaffir limes leaves
  • 3-4 inch lemon grass stalks
  • 2 cups coconut milk
  • 1 teaspoon sugar
  • Salt to taste
  • 15-20 fresh basil leaves
  • Fresh red chilli flower for garnishing
  • Spring onion flower for garnishing
  • Jasmine rice for serving


  1. To prepare Thai green curry paste, dry-roast cumin seeds and coriander seeds in a non-stick pan till fragrant.
  2. Roughly chop lemongrass stalks, garlic cloves and galangal. Discard the stem ofkaffir lime leaves.
  3. Put lemongrass, garlic, galangal, kaffir lime leaves, coriander sprigs, coriander stems, broken green chillies, basil leaves, sugar, salt and roasted cumin-coriander seeds into mixer jar and grind, . Add 2 tablespoons water and grind to a smooth and thick paste. Transfer in a bowl.
  4. To prepare curry, heat oil in a deep non-stick pan. Add garlic and sauté for 30 seconds.
  5. Add pea aubergine, galangal and 3-4 kaffir lime leaves, mix and sauté for 30 seconds.
  6. Lightly beat the lemon grass stalks with the back of the knife, add to pan, mix and sauté for 10 seconds.
  7. Add 2-3 tablespoons Thai green curry paste, mix and sauté for 2 minutes. Add 2-3 tablespoons water, mix well and sauté for 1-2 minutes.
  8. Add coconut milk, mix and cook for 2-3 minutes. Add pumpkin, brinjal, French beans, carrot and baby corn and mix well.
  9. Add sugar and salt, mix and simmer for 7-8 minutes. Add 3-4 tablespoons water, Chinese cabbage, bokchoy stems, bokchoy leaves and snow peas, mix and cook for 3-4 minutes. Add basil leaves, switch off heat and mix well.
  10. Pour the curry into a serving bowl, garnish with a fresh red chilli flower and spring onion flower and serve hot with hot jasmine rice.