Updated on by Raks Anand 32 Comments
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Vegan Thai green curry from scratch, a delicious vegetarian and gluten free gravy with lots of vegetables.
From the day I tasted “Green curry” at Bali, I was thinking of trying at home myself, as the taste was very much relate-able to our avial.
Only a herb smell was over powering and new to me. Aj kind of liked and me too liked it though first few mouths it was hard for me to swallow. Vj dint even touch.
But it took so long for me to try in my kitchen. But it's really easy to make it, provided you get all the ingredients.
For me, it was easy to gather ingredients here as they sell the Thai essentials in a single pack, just enough to try. So I got it and tried.
I think now a days in India also, Thai restaurants are there and people like the cuisine.
I found this recipe in a library borrowed cook book, but I adapted the recipe to vegetarian version and added my choice of vegetables.
It turned out exactly same as I tasted there in Bali. I really enjoyed it with steamed rice.
So if you are new to Thai cuisine, don't panic, just try it out in some restaurant and sure you will like it!
Instructions
- Gather all the ingredients under the table 'for green curry paste', firstly. After that, peel shallots, garlic, ginger and scrap the coriander roots, place all ingredients together in a blender and with 1 or 2 tablespoon of water, grind it to a paste.
- Meanwhile, I chopped the sweet potato and yellow pumpkin into medium thin squares.
Furthermore, carrots to strips and beans also similarly in length, cooked the vegetables in ¾ cup of water, just right, do not over cook.
Then Prepare coconut milk.
I used readymade coconut milk available in the stores. You can use fresh coconut milk as well.
If so, extract thick milk from 1 & ½ cup of grated fresh coconut and use it. - Then, heat oil in a pan and add the Thai curry paste (3-4 tbsp) and fry in medium flame until it gets cooked and becomes fragrant. Say 3 minutes.
- After that, add coconut milk, soya sauce, honey and mix well. Then, add the cooked vegetables.
- Furthermore, simmer it in medium flame for 5 minutes. Noe, add the cherry tomatoes halved at the last stage and cook without changing its shape. Lastly add 2 torn kaffir lime leaves for garnish and switch off the flame.
Transfer to serving bowls and serve with fragrant rice. I had it with our usual steamed rice and sago fryums.
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5 from 1 vote
Vegan Thai green curry
Vegan Thai green curry from scratch, a delicious vegetarian and gluten free gravy with lots of vegetables.
Course Main Course
Cuisine Thai
Prep Time 15 minutes minutes
Cook Time 16 minutes minutes
Author Raks Anand
Servings 4 people
Cup measurements
Ingredients
For Green curry paste
- 1 Lemon grass stalk
- 4 Green chilli small variety
- 2 Kaffir lime leaves
- 1 inch Galangal Young ginger
- 4 cloves Garlic
- 3 Coriander roots
- 2 tablespoon Coriander leaves chopped
- 3 Small onion shallots
- 6 Thai sweet basil leaves
- ¼ teaspoon Coriander seeds powder
- 1 teaspoon Cumin seeds
- ¼ teaspoon White pepper powder
Other ingredients
- 400 ml Coconut milk
- 2 tablespoon Oil
- 1 Carrot
- 6 Beans I used baby beans
- ½ cup Yellow pumpkin cubed
- 1 Sweet potato Thai
- 8 Cherry tomatoes
- 1 tablespoon Soya sauce light
- 1 tablespoon Brown sugar or honey
- Salt if needed
- 2 Kaffir lime leaves
Instructions
Gather all the ingredients under the table 'for green curry paste', firstly.
After that, peel shallots, garlic, ginger and scrap the coriander roots, place all ingredients together in a blender and with 1 or 2 tablespoon of water, grind it to a paste.
Meanwhile, I chopped the sweet potato and yellow pumpkin into medium thin squares.
Furthermore, carrots to strips and beans also similarly in length, cooked the vegetables in ¾ cup of water, just right, do not over cook.
Then prepare coconut milk. I used readymade coconut milk available in the stores. You can use fresh coconut milk as well.
If so, extract thick milk from 1 & ½ cup of grated fresh coconut and use it.
Then, heat oil in a pan and add the Thai curry paste (3-4 tbsp) and fry in medium flame until it gets cooked and becomes fragrant. Say 3 minutes.
After that, add coconut milk, soya sauce, honey and mix well. Then, add the cooked vegetables.
Furthermore, simmer it in medium flame for 5 minutes.
Now, add the cherry tomatoes halved at the last stage and cook without changing its shape.
Lastly add 2 torn kaffir lime leaves for garnish and switch off the flame.
Notes
- Other vegetables that can be used in this curry are thai aubergines, turkey berries, squash, baby corn, mushrooms, courgettes. These vegetables need not be pre cooked.
- The curry paste will be enough for this recipe alone (a teaspoon extra, may be).
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Reader Interactions
Comments
AparnaRajeshkumar
Its yummy raks ! I will find the ingredients first 🙂
Reply
Sowmya Sundararajan
Nice post Raji. I love the brown vessel on your stove top
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Veena Theagarajan
so yummy my fav too. Love it anytime
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Sowmya Madhavan
Looks nice..I made it for the first time recently and loved it..am surely going to make it again...
Reply
prathibha Garre
Thai cuisine is easily adaptable to a sOuth Indian because of similar flavors..love this to the core..nice clicks.
Reply
CHITRA
So nice. loved its color a lot 🙂
Reply
Wer SAHM
thai green curry is our family favorite, most similar to Indian Kurma flavour.......love ur clicks....
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Hari Chandana P
Wowww... looks very gorgeous and tempting.. lovely clicks too !!
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JEYASHRI SURESH
Though i am not a big fan of this, my hubby loves it. Will try your version sometime for him
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Priti S
Looks yum ..nicely done..love this one too
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Kalpana Sareesh
sooperbb.. love it
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uma shankar
It looks fantastic!
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SHARMILEE J
Looks very colorful....love the green color looks fresh and tempting too!
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BAGIRATHI DEVI
Ur click is very nice
Reply
Anusha Mishra
hey.. where did you find Galangal . I love Thai food, but, have never found Galangal anywhere. I would definitely cook it...soon.
Reply
divya
Looks super delicious...
Reply
Amina
wow... curry looks delicious... bookmarked!!
Reply
Nagalakshmi V
i took cooking classes in my recent trip to bangkok. learnt this recipe there, the paste is very similar to yours except for addition of a couple more sauces. i like the thick consistency in yours though, their version was much thinner.
Reply
Divya Kudua
Love the second picture,looks drool-worthy!!I didn't like green curry the first time I tried it,now I think I can manage:)
Reply
Gayathri Ramanan
lovely clicks..Thai Green curry looks super tempting !!!
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Hamaree Rasoi
Clicks look simply delicious and mouthwatering. Wonderfully prepared. Looking by the number of comments the green curry must have been a super hit.
DeepaReply
Raks anand
I got it in Fairprice extra, in Singapore
Reply
Shama Nagarajan
tempting dear
Reply
Kaveri Venkatesh
Looks so good...I had it first time at my cousin's place...have been wanting to try it at home..but could never gather all the ingredients..
Reply
Anonymous
I love love love green curry Raks. I have had it in different restaurants but I thought that thai basil was an important ingredient of that paste. I loved your clicks Raks.
SHobha
Reply
CookingJar HappyAccidents
Love the vibrant green color of your green curry paste.
Reply
Sreevalli E
Yummy curry.. One of our family favorite..
Reply
Chitz
I am a fan of Thai cuisine, but never tried at home.. Fantabulous clicks making me wanna make some soon !!
Reply
Ramya Sivram
You mentioned that the ingredients are found in a single pack....where did you find it in singapore
Reply
Mathi Vathana
Hi Raji where u got the brown bowl?
Reply
Raks anand
Mustafa (Singapore) has it. All stores like metro, courts too have it here in Singapore. Its called visions
Reply
Laxmi Iyer
Thanks for the response. Will try it someday. Laxmi.
Reply
