Ingredients
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1 Tsp Coriander Seeds (Sabud Dhania)
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1/2 Tsp Cumin Seeds (Jeera)
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10 Peppercorns
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3-4 Garlic Cloves
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4-5 Green Chillies
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A Small Piece Of Ginger
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4-5 Green Onions (Or 1 Regular Onion)
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A Bunch Of Coriander Leaves With Stems
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Chopped Lemongrass Stem (Or 1/4th Cup Water Boiled With Lemongrass)
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2 Kaffir Lime Leaves (Or Grate 1 Lime Zest - Green Part)
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1/2 Lemon Juice
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2 Tbsp Water
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Oil
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Mushrooms
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Babycorn
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Carrots
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Zucchini
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Baby Brinjals
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50-60 Gram Tofu
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Carrots And Babycorns (Or Sweetcorn)
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Button Mushrooms Chopped
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Brocolli (Or Cauliflower)
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Baby Brinjals
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Zucchini
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Green & Red Bell Peppers
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Salt
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200 Ml Coconut Milk & Some Water
About
Veg Thai Green Curry is a rich and aromatic dish made with fresh vegetables simmered in a creamy, spiced green curry sauce. Infused with coconut milk and traditional Thai herbs, it delivers a perfect balance of spice, sweetness, and freshness. This comforting curry pairs well with jasmine rice, making it a wholesome and flavorful meal.
Benefits –
- Rich in Antioxidants – Herbs and spices like lemongrass and basil boost immunity and fight inflammation.
- Creamy Yet Light – Coconut milk adds a rich texture while keeping it dairy-free and easy to digest.
- Nutrient-Dense – Packed with vegetables that provide essential vitamins, fiber, and minerals.
- Naturally Vegan and Gluten-Free – A great meal option for various dietary preferences.
- Aromatic and Flavorful – The blend of spices and herbs creates a bold, restaurant-style taste at home.
Steps
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1
Done
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In a mixie, crush coriander seeds, cumin seeds, and peppercorns. |
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2
Done
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Chop garlic cloves, green chillies, ginger, green onions, coriander leaves, and lemongrass stems. If using lemongrass water instead, boil a few lemongrass pieces in 1/4 cup water and use only the liquid. |
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3
Done
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Chop Kaffir lime leaves or grate lime zest from a fresh lime. |
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4
Done
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Churn all chopped ingredients in a mixie, keeping coriander and green onions separate. Blend them separately later for better consistency. |
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5
Done
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Add lemon juice and water to the mixie, then churn everything into a smooth green paste. |
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6
Done
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In a pan, heat oil and lightly sauté mushrooms, baby corn, carrots, zucchini, baby brinjals, and tofu until half-cooked. Remove from the pan and set aside. |
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7
Done
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In the same pan, add more oil and cook the green paste on medium flame until it slightly darkens. |
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8
Done
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Add the sautéed vegetables back into the pan and mix well. |
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9
Done
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Thin coconut milk with water or use coconut powder mixed in water. Keep the heat low and add it to the pan. |
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10
Done
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Once small bubbles appear, turn off the heat and serve hot. |
