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THAI GREEN CURRY | VEGETARIAN THAI GREEN CURRY RECIPE
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.
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.
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.
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) |
- 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.
- 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.
- Let this boil for sometime(2 minutes) in a low flame.
- Switch off the flame and garnish with lime leaves.
- Thai green curry is ready to serve. Serve with Fried rice or plain rice.
Note:
- You can add carrots, cauliflower too.
- Traditionally, turkey berry beans(sundakkai) is added .
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About Me
Welcome to my Kitchen. Jeyashri's Kitchen is authored by me, Jeyashri suresh, Scroll down to know more about me. My passion for cooking has started right from my school days being inspired by my grand mom and mom who cooks extremely well and many varieties of food too. The recipes on Jeyashri's Kitchen are mostly are the ones which i learnt from my mom, mil and few from some cook books and other cooking websites.

Blog Archive
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2013
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May
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- THAI GREEN CURRY | VEGETARIAN THAI GREEN CURRY REC...
- AGILO OLIO PASTA RECIPE | AGILO OLIO RECIPE
- VAZHAITHANDU MORKOOTU | PLANTAIN STEM MORKOOTU
- SOUTH INDIAN BREAKFAST RECIPES | TIFFIN RECIPES
- MANGO JAM | MANGO JAM RECIPE
- VEGETABLE SPRING ROLLS| HOW TO MAKE SPRING ROLLS–W...
- JAL JEERA RECIPE | JAL JEERA DRINK
- PINWHEEL SANDWICH RECIPE | KIDS FREINDLY SNACKS |P...
- NUTELLA BANANA ICE CREAM| NUTELLA RECIPES
- ALOO METHI RECIPE | POTATO WITH METHI LEAVES
- BHEL PURI|BHEL PURI CHAAT RECIPE
- PEAS MASALA RECIPE | GREEN PEAS MASALA
- CHUTNEY DAL PODI | POTTUKADALAI PODI RECIPE
- SIDE DISH FOR IDLI|DOSA |APPAM–EASY CHUTNEY|SAMBAR...
- AAPAM RECIPE | APPAM RECIPE WITHOUT YEAST
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May
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yummy curry I love both green and red too
ReplyDeleteLove thai curries...they suit very nicely for indian palette..
ReplyDeleteLooks delicious
ReplyDeleteIn my to do list..will try it soon...looks yumm
ReplyDeleteyummy jey ! seriously drooling ! Plain rice ku nalla irunthudha?
ReplyDeleteMmm...Yummy yum...looks super good
ReplyDeletecurry looks delicious and lip smacking...
ReplyDeletedelicious curry...
ReplyDeletetempting clicks,looks so irresistible.
ReplyDeleteAlways wanted to try thai cuisine... Looks so tempting
ReplyDeletemy family's favourite and it is almost more similar like our veg Kurma.... you made too delicious n reminds me to do now....
ReplyDeleteso yummm looks very inviting.
ReplyDeletesuper delicious..tempting clicks
ReplyDeleteSounds new to me, quite interesting recipe too!
ReplyDeleteLove this curry..
ReplyDeleteLooking yummy,going to try this curry today!
ReplyDeleteHi Jayashree
ReplyDeleteis it vadukapuli narthanga or kaipanarthanga leaves
raji
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.
ReplyDeleteI 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.
ReplyDeleteI must try the Thai curry
ReplyDelete