Veg Green Thai Curry

Ingredients

• 1 tsp Whole Coriander Seeds (toasted)
• 1 tsp Cumin Seeds (toasted)
• 1 tsp White Peppercorns (toasted)
• 30 g Galangal (peeled and sliced into 2‑inch pieces)
• 5 g Fresh Turmeric (peeled and sliced (½‑inch piece))
• 2 stalks Lemongrass (bottom soft part only, outer woody layer removed)
• 9 cloves Garlic Cloves (peeled)
• 4 Shallots (peeled and roughly chopped)
• 9 Dark Green Chilies (stem removed, roughly chopped; keep seeds for heat)
• 1 whole lemon Lemon Zest (green outer rind only, no white pith)
• 15 g Fresh Coriander Stems (including roots, roughly chopped)
• 0.5 tsp Salt (large pinch for the paste)
• 1000 ml Coconut Milk (full‑fat, canned; 200 ml used first, then 800 ml later)
• 1.5 tbsp Brown Sugar
• 1 tsp Salt (to taste)
• 75 g Baby Corn (cut into 2‑inch pieces)
• 50 g Mushrooms (sliced)
• 45 g Broccoli Florets (small florets)
• 60 g Carrots (thinly sliced)
• 50 g Green Capsicum (sliced)
• 35 g Red Bell Pepper (sliced)
• 3 Kaffir Lime Leaves (torn)
• 10 g Thai Basil Leaves (hand‑torn)
• 1 Red Chili (sliced for color)

Instructions

1. Toast Whole Spices

   Heat a dry pan over low flame and toast 1 tsp whole coriander seeds and 1 tsp cumin seeds, stirring constantly, until fragrant (about 1 minute).

   Time: PT1M

   Temperature: low

2. Grind Toasted Spices

   Transfer the toasted coriander and cumin seeds to a mortar, add 1 tsp white peppercorns, and grind until you obtain a fine powder.

   Time: PT2M

3. Prep Aromatics

   Peel and slice 2 inch galangal, ½ inch fresh turmeric, and the inner soft part of 2 lemongrass stalks. Roughly chop 9 garlic cloves, 4 shallots, 9 dark green chilies, zest the green part of one lemon, and chop 3‑4 coriander stems with roots.

   Time: PT5M

4. Make Green Curry Paste

   Add the prepared galangal, turmeric, lemongrass, garlic, shallots, chilies, lemon zest, coriander stems, and a large pinch of salt to the mortar. Grind everything together, pressing with the pestle, for 10‑15 minutes until a bright green, smooth paste forms.

   Time: PT12M

5. Reduce Coconut Milk

   In the large pan, pour 200 ml coconut milk and cook over high flame, stirring, until it thickens slightly (about 3 minutes).

   Time: PT3M

   Temperature: high

6. Cook Curry Paste

   Stir in 3‑4 tbsp of the freshly made green curry paste. Cook over medium flame, stirring constantly, until the paste darkens and the oil separates from the coconut milk (about 4 minutes).

   Time: PT4M

   Temperature: medium

7. Add Remaining Coconut Milk

   Pour the remaining 800 ml coconut milk into the pan, stir well to combine, and bring to a gentle simmer.

   Time: PT2M

   Temperature: medium

8. Cook Baby Corn

   Add ½ cup (75 g) baby corn pieces. Simmer for 7‑8 minutes until the corn is just tender.

   Time: PT8M

   Temperature: medium

9. Add Remaining Vegetables

   Stir in ½ cup each of sliced mushrooms, broccoli florets, carrots, green capsicum, and ⅓ cup red bell pepper. Add 1.5 tbsp brown sugar and 1 tsp salt. Cook for another 4 minutes, allowing the vegetables to stay crisp‑tender.

   Time: PT4M

   Temperature: medium

10. Finish with Herbs and Chili

    Tear in 2‑3 kaffir lime leaves, a handful of Thai basil leaves, and the sliced red chili. Stir gently and cook for 2 more minutes to infuse the aromatics.

    Time: PT2M

    Temperature: low

11. Serve

    Serve the green Thai curry hot over steamed jasmine rice.

    Time: PT0M

Nutrition Facts

Calories

520

Protein

5g

Carbohydrates

22g

Fat

45g

Fiber

5g