THAI GREEN CURRY | VEGETARIAN THAI GREEN CURRY RECIPE

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Thai green curry or Kaeng Khiao Wan, is an easy and interesting Thai recipe which i learnt from a friend . I have tasted this recently when i visited her house and it was a long time due for me to taste this Thai green curry as my friend was inviting me for a quite long time to her house. Most of the vegetarian Thai dishes are similar to the Indian  dishes. . I have made the Thai green curry paste at home. Even this Thai green curry is a similar one like South Indian aviyal ,loaded with flavours. Lemon grass , Thai ginger, Lime leaves are the 2 ingredients makes this Thai green Curry more flavourful.

Thai green curry 2

INGREDEINTS: ( for Thai green curry paste)

Here we get the Tom Yam Set. I just bought that set , which includes few lemon grass sticks, few lime leaves, shallot, green chilli, and Thai ginger.

Toma yam set Tom yam set

 

LEMON GRASS 1 STICK
THAI GINGER ( can use normal ginger) SMALL PIECE
SHALLOT 1
THAI GREEN CHILLI 3-4
LIME LEAVES 4-5
SALT LITTLE
OIL 1 TSP

METHOD:

  • Wash the ingredients except salt and oil and grind it into a smooth paste adding the salt and oil.
Thai curry paste thai green curry paste

INGREDIENTS:  (FOR GRAVY) SERVES :2 -3

GREEN BRINJAL 1
BABY CORN 2
CAPSICUM 1/2
SALT AS NEEDED
SUGAR A PINCH
COCONUT MILK 1/2 CUP
LIME LEAVES 1 (TO GARNISH)

Thai green Curry 1

  • Chop the veggies. I used the orange and yellow capsicum.
  • In a pan, add the veggies and saute for a minute in a low flame and add 1/4 cup of water.
Thai curry Thai curry
  • Add salt and sugar. Do not over cook the veggies. Let it be crunchy.
  • Add 2 tblsp of Thai green paste(recipe above)
  • Add the coconut milk. i used the store bought coconut milk.
Thai green curry Thai green curry
  • Let this boil for sometime(2 minutes) in a low flame.
  • Switch off the flame and garnish with lime leaves.

Thai curry

  • Thai green curry is ready to serve. Serve with Fried rice or plain rice.

         Thai curry 

Note:

  1. You can add carrots, cauliflower too.
  2. Traditionally, turkey berry beans(sundakkai) is added .

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20 comments:

  1. yummy curry I love both green and red too

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  2. Love thai curries...they suit very nicely for indian palette..

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  4. In my to do list..will try it soon...looks yumm

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  5. yummy jey ! seriously drooling ! Plain rice ku nalla irunthudha?

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  6. Mmm...Yummy yum...looks super good

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  7. curry looks delicious and lip smacking...

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  9. tempting clicks,looks so irresistible.

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  10. Always wanted to try thai cuisine... Looks so tempting

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  11. my family's favourite and it is almost more similar like our veg Kurma.... you made too delicious n reminds me to do now....

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  12. so yummm looks very inviting.

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  13. super delicious..tempting clicks

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  14. Sounds new to me, quite interesting recipe too!

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  16. Looking yummy,going to try this curry today!

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  17. Hi Jayashree

    is it vadukapuli narthanga or kaipanarthanga leaves


    raji

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  18. we have got one plant in our society, i used to bring them for making veppilakkati, for making sambaram etc. but i do not know whether it is kaipanarthanga plant or vadukapuli narthanga plant. in our house at Trichur we had both, but now after 35 years, i am unable to recognise the same.

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  19. I used to make the vepillakati in the stone grinder. now after seeing your recipe, i made it in the mixer. I am used to the earlier method, i feel that is more better than the mixer ground one. at native place, they use ural and ulakkai for this purpose.

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