Thai Vegetable Green Curry


It’s one of my most favorite recipes today – Thai Green Curry. I love anything Thai or Chinese. Although most of the dishes that I do are adapted to our taste buds and are a bit Indianised, I do love them a lot. This recipe is my version and I have made some substitutions for couple of ingredients that I couldn’t find in our locality. The flavour combination of this curry was so awesome and I am sure I will do this more often in my kitchen. I couldn’t find Kaffir Lime leaves or any lime leaves for that matter, on the day I was going to prepare this Thai Green Curry. Also, Galangal was not even heard of here. I ended up using a lime to replace the flavour and fragrance. Ordinary Indian ginger was used in the place of Galangal. Luckily I did find Lemon Grass in our super market and that added much needed freshness to this dish.

This is a vegetarian version of Thai Green Curry – something that is light, fresh and quite flavorful. I served it with some basmati rice lightly spiced with green chillies, onions, cloves, bay leaf and cardamom. The Thai Green Curry bowl was super yumm and I finished it in no time 🙂 I am more than enthused to try Thai Red Curry now 🙂


To make Thai Vegetable Green Curry

  • Servings: 4
  • Difficulty: Medium
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What I used –

For the Thai Green Curry Paste –
  • Lemon Grass Strands, a handful
  • Garlic Pods, 8-10
  • Ginger Piece, 2 inch
  • Green Chillies, 4-5
  • Fresh Coriander Leaves, ½ cup packed
  • Chopped Onions, 1 cup or less
  • Ground Cumin, 1.5 tsp
  • Ground Coriander Seeds, 1 tbsp
  • Brown Sugar, 1 tbsp
  • Lime Wedge, a small piece (along with the skin)
For the Thai Green Curry –
  • Green Zucchini, 1 large
  • Baby Corn, 10-12
  • Mushrooms, 200 gms (10-12)
  • Oil, 1 tbsp
  • Bay Leaf, 1
  • Lime Juice, 1.5 tbsp
  • Thick Coconut Milk,5 cups
  • Salt, as required
  • Fresh Basil Leaves, a few


How I made –

1. In a blender, add all the ingredients under the Thai Green Curry Paste and grind into a smooth paste. If required, few tbsp of water can be added.


2. In a nonstick pan, heat oil. Add the bay leaf, fry for ten secs. Add the ground Thai Green Curry Paste and stir well. After 4-5 mins, the paste would be cooked and oil leaving from the sides.prep2

3. Add the chopped vegetables and fry along with the paste for 1-2 mins on low or medium flame. Pour some water until the vegetables are covered. Add the required salt and the lime juice. Keep it closed and cook for 7-10mins on low flame until the vegetables are cooked.prep3-1

4. Add the thick coconut milk and mix well. As the curry comes to a boil, switch off the heat. Top the curry with some fresh basil leaves.prep4

5. To serve as Thai Green Curry Bowl, place the fragrant rice (either basmati or jasmine) on one side of the bowl and pour the Thai Green Curry on the other side. Top with some fresh Basil leaves. Serve hot!


Note –

  • Adjust the spice levels as per your preference.
  • The bay leaf in the gravy can be substituted with kaffir lime leaf if available. Similarly, ginger can be substituted with galangal or Thai ginger.
  • To make coconut milk at home, add 1.5 cups of warm water to 1 cup of fresh coconut and blend until smooth. Strain the coconut from the milk – thick coconut milk would be ready. Alternatively, one can use packaged coconut milk as well.
  • Additional to the added vegetables, other vegetables like Broccoli, colored bell peppers, baby carrots can be used too.
  • Do not boil the curry too much after adding the coconut milk – it can curdle easily.
  • Always cook the curry on low flame.
  • Make sure that the vegetables have a crunch to them – especially zucchini. When too overcooked, they become mushy and tasteless.

29 thoughts on “Thai Vegetable Green Curry

  1. I love thai. Yum. Love the color. I have all three thai curries red yellow n green in draft but still under research for Galangal, kaffir lime n thai basil. I thought Galangal n kaffir lime are easily available there. Galangal falls under the sitharathai family right? I think it’s perarathai. I have dried sitharathai haven’t substituted with that. Same with kaffir lime. Narthanga elai naa.. i could be wrong too. we do a powder with kaffir lime. Galangal I can find here at times but kaffir lime is difficult. Also thai basil reminds me of viboothi pachaelai. Not yet confirmed. Left my readings at that point. Your recipe reminds me to get back to that again.

    1. Oh you should post the recipes Sri. Would love to look at your recipes 🙂 I didn’t know about galangal at all, only once I have seen it and it was ridiculously priced. Lime leaves are impossible here where I live. I plan to try out the leaves from our tree next time when I am in Chennai 🙂 I only had usual basil at my little home garden and ended up using it 🙂 thanks for sharing all this info.

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