Fragrant aromatic Thai Green curry with hot rice – perfect weeknight dinner!
Thai Vegetable Green Curry
Prep time
10
minutesCooking time
20
minutesIngredients
- FOR THE CURRY PASTE
1/4 cup coriander leaves
1/4 cup basil leaves
1 tsp black peppercorns
1 tsp coriander powder
1 tsp cumin powder
3 red chillies
3 green chillies
1 tbsp ginger garlic paste
Pinch of salt (to taste)
1 onion (peeled and quartered)
2 tsp sugar/jaggery
1/2 tsp kaffir lime leaves powder / few fresh lime leaves
1/4-inch lemongrass (optional)
4 tbsp water
- FOR THE CURRY
400 ml coconut milk
Pinch of salt
2 tbsp coconut oil
1/4 cup water
1 tsp sugar
1 large carrot – peeled and cut into discs
1/2 cup green beans -chopped
fresh basil leaves for garnish
Directions
- To make the curry paste, blend all the curry paste ingredients until smooth and combined. Add more water if necessary. It should be thick and smooth.
- Heat up coconut oil in a pan, add in the curry paste and cook for 3-5 mins.
- Add in half of the coconut milk to the fragrant curry mixture and let this come to a steady boil.
- Add in a 1/4 cup of water and the chopped vegetables. Cover with a lid and let this cook for 10 mins on a slow flame.
- Once the vegetables are cooked, add the remaining coconut milk and season with salt and sugar. Thai cooking is all about balance, so keep tasting the curry and season accordingly.
- Serve the curry warm with some steaming hot rice. Enjoy!
Notes
- You could add in chicken, mushrooms, cauliflower or capsicum – based on your preference.
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