Veg Green Thai Curry
About this recipe
Veg Green Thai Curry is a vibrant and aromatic dish that brings the flavors of Thailand right to your kitchen. This recipe features a homemade Thai curry paste that packs a punch, made from fresh ingredients like galangal, lemongrass, and green chillies.
The beauty of this video is in its simplicity; it guides you through making the curry paste from scratch, ensuring your curry is bursting with authentic flavors. Plus, it’s packed with colorful vegetables, making it not just delicious but also visually appealing.
Ingredient notes
- Use 1 litre of coconut milk for the curry, but only 200 ml is needed initially to thicken before adding the rest.
- The recipe calls for ½ cup each of baby corn, mushrooms, broccoli, and carrots, along with ⅓ cup each of capsicum and red bell pepper.
Tips from Your Food Lab’s video
- Dry roast the coriander and cumin seeds on medium heat until aromatic to enhance their flavors before grinding them into a powder.
- When cooking the curry, stir well after adding the green curry paste to ensure it combines with the coconut milk and releases its flavors.
Good to know
- How long does it take to prepare and cook the Veg Green Thai Curry?
- The total time is about 40-50 minutes, with 15-20 minutes for prep and 25-30 minutes for cooking.
- What can I do if the curry is too thick?
- You can add vegetable stock as needed to adjust the consistency of the curry.
No life story here — the video and the recipe are the whole point. All credit to Your Food Lab: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the green Thai curry paste by dry roasting coriander seeds and cumin seeds in a pan on medium heat until aromatic. Transfer to a mortar and pestle and add white peppercorns, then pound to a powder.
- 2
In the mortar and pestle, add galangal, fresh turmeric, lemongrass, garlic, shallots, green chillies, kafir lime skin, and fresh coriander roots & stems. Pound well to make a fine paste. Alternatively, use a mixer grinder for ease.
- 3
Store the prepared curry paste in the fridge for a couple of days or in the freezer for 2-3 months. Set aside half of the paste for the curry.
- 4
In a pan, add 200 ml of coconut milk and bring to a boil. Cook for 2-3 minutes on high flame until the milk thickens.
- 5
Add the prepared green Thai curry paste to the pan, stir, and cook on medium flame until the color of the paste changes and the coconut milk releases its fat, about 4-5 minutes.
- 6
Add the remaining coconut milk to the pan, stir well, and bring to a boil to combine the flavors.
- 7
Once boiling, add baby corn and cook on medium heat for 2-3 minutes until almost cooked.
- 8
Add the remaining veggies (mushroom, broccoli, carrots, capsicum, red bell pepper), brown sugar, and salt. Stir and cook for a few minutes on medium-high flame. If the curry is too thick, add vegetable stock as needed.
- 9
Add kafir lime leaves, Thai basil, and sliced red chili peppers. Stir and cook for another 2-3 minutes until the curry is ready.
Heads up — we had to guess a little:
- The quantity of coconut milk is inferred based on typical recipes for Thai curry.
Credit where it’s due: this recipe was transcribed from Your Food Lab’s original video on YouTube. Follow them there — it’s their dish.
Are you Your Food Lab? Claim this page or ask us to take it down. Your call, always.
