How to make Green Vegetable Curry Thai Style -

A thai green vegetable curry marinade in thai curry with aroma.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Orange (संतरा/ ऑरेन्ज), Carrots (गाजर)

Cuisine : Thai

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

You can also find more Main Course Vegetarian recipes like Onion-Tomato Masala Parsi Patrel Vengana Ne Dahi Ni Burani Stuffed Eggplants

Green Vegetable Curry Thai Style

Green Vegetable Curry Thai Style Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Green Vegetable Curry Thai Style Recipe

  • Orange 1 medium

  • Carrots 1/2 small

  • Red capsicum 1/2 medium

  • Green capsicum 1/2 medium

  • Yellow capsicum 1/2 medium

  • French beans 6

  • Potato 1 medium

  • Tofu 200 grams

  • Pea brinjals 8-9

  • Lemon grass stalk 5

  • Oil 1 tablespoon

  • Salt to taste

  • Fresh coconut milk 3 cups

  • Lemon juice 1 teaspoon

  • Fresh basil leaves 2-3

  • Green curry paste

  • Galangal 1 inch piece

  • Garlic 9 large cloves

  • Green chillies 10

  • Coriander seeds 2 teaspoons

  • Lemon rind grated 1/4 teaspoon

  • Cumin seeds 2 teaspoons

  • Small onions 3

  • Coriander roots a small bunch

  • Fresh coriander leaves a handful


Step 1

Cut galangal into strips and diagonally slice the bottom part of the lemon grass stalks. Heat sufficient water in a deep non-stick pan.

Step 2

Add the top part of lemon grass stalks and let the water boil. Grind together sliced lemon grass, galangal, garlic, green chillies, coriander seeds, lemon rind, cumin seeds, shallots, broken coriander roots and coriander leaves with sufficient water into a fine paste.

Step 3

Halve carrot vertically and then cut into 1 inch pieces. Separate cauliflower into small florets. Cut all three capsicum into 1 inch diamonds. Cut French beans into 1 inch pieces. Cube potato and tofu.

Step 4

Add potato and carrot to lemon grass stock, cover and cook for 3-4 minutes or till the vegetables are soft. Remove the lemon grass and add cauliflower and beans and cook for 2-3 minutes.

Step 5

Transfer the vegetables into a bowl. Heat oil in a non-stick pan. Add the green curry paste and sauté for 2 minutes. Add salt, mix well and cook for a minute. Add the cooked vegetables and mix well.

Step 6

Add pea brinjals and cook for 3-4 minutes. Add coconut milk and stir to mix. Add tofu and all the capsicums and mix well. Add lemon juice and torn basil leaves and mix well. Cook till the potatoes are done.

Step 7

Serve hot with steamed jasmine rice or plain steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.