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

Ingredient Substitutions

• Instead of White Peppercorns: Black peppercorns
• Instead of Galangal: Thai ginger (if available)
• Instead of Fresh Turmeric: Ground turmeric (use less)
• Instead of Shallots: Red onion
• Instead of Dark Green Chilies: Bird's eye chilies
• Instead of Lemon Zest: Kaffir lime zest
• Instead of Coconut Milk: Coconut cream diluted with water
• Instead of Brown Sugar: Palm sugar, Jaggery
• Instead of Baby Corn: Corn kernels
• Instead of Mushrooms: Button mushrooms
• Instead of Broccoli Florets: Cauliflower
• Instead of Carrots: Snow peas
• Instead of Green Capsicum: Zucchini
• Instead of Red Bell Pepper: Red chili
• Instead of Kaffir Lime Leaves: Lemon zest
• Instead of Thai Basil Leaves: Holy basil (Tulsi) – different flavor

Equipment Needed

• Mortar & Pestle
• Large Pan or Saucepan
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Spatula or Wooden Spoon
• Microplane Zester (optional)

Critical Steps — Do Not Skip

• Toasting whole coriander and cumin seeds
• Grinding toasted spices before adding other ingredients
• Grinding the green curry paste to a smooth, bright green consistency
• Cooking the paste until oil separates
• Adding vegetables in stages to retain crunch

Chef Tips from the Video

• Use only the inner soft part of lemongrass; the outer woody part adds bitterness.
• Fresh galangal gives authentic flavor—do not substitute with regular ginger.
• Kaffir lime leaves add a signature citrus note; if unavailable, use a little extra lemon zest.
• Allow the curry paste to rest for a few minutes after grinding; this releases more aroma.

Troubleshooting

Storage

Refrigerator: Store leftover curry in an airtight container for up to 4 days.

Freezer: Freeze the curry (and paste separately) in freezer‑safe bags for up to 3 months.

Room temperature: Do not store at room temperature; cool quickly before refrigerating.

Make-Ahead Tips

• The green curry paste can be made in bulk and frozen in ice‑cube trays for easy portioning.
• Curry sauce (without vegetables) freezes well; reheat gently and add fresh veggies later.
• Pre‑chop all vegetables and store them in zip‑top bags to speed up cooking.

Frequently Asked Questions