Thai Green Curry

Recently I am going nuts for this green curry…lol. When I made it first time, my daughter and her husband were having dinner with us and they loved it. My son-in-law even complemented that it’s even better than restaurant…lol (success 😉 ). When I made second time, my son and his fiancé were eating dinner with us, they also loved it. My son even said, what’s the secret ingredient you have added that this curry so delicious? He said he never had such a good Thai curry before…bang! He made my day 😀 😀 . So finally I decide to write the recipe.

As I have mentioned in my past posts, Thai cuisine is one of my most favourite food. I love the flavours, freshness of ingredients and spiciness they add in the food. Most of the curries also has slight sweetness so perfect combination of spicy and sweet. You may have seen my recipe of Red Thai Vegetable Curry, Paneer Pepper Pineapple (3P) in Thai Curry, Pad Thai Noodles, etc. This recipe serves 2-3 people.

Preparation time: 15 minutes

Cooking Time: 12-15 minutes

Ingredients:

Vegetables & Other
2 cup broccoli florets
10-12 mushroom
1 big onion
1 bell pepper
Salt to taste
Small piece jaggery or palm sugar
Oil for cooking

For Green Curry
3-4 spring onion
1 cup coriander leaves
2 stems lemon grass
1 inch piece of ginger
5-6  cloves of garlic
2 -3 green chilies
1 cup coconut milk
Juice of one lemon

Procedure:

1. Make green curry paste using all the green curry ingredients. Add some water to make smooth paste. You can add Thai basil, lemon grass while making green paste. It gives wonderful flavour to this curry.

2. Clean and chop vegetables. You can also add veggies like bamboo shoots, chestnut, lotus stem, etc. in this curry.

3. Heat 2 tbsp oil in a big pan, when oil is hot add onion, pepper and mushroom. Cook on medium heat until slightly browned (3-4 minutes) stirring frequently. Then add sugar snap peas and cook for 2-3 minutes. . Then add broccoli florets. You don’t need to cook broccoli for long as it get mushy if over cooked and green curry paste. Adjust salt and add palm sugar or small piece of jaggery. Cook on low for 3-4 minutes stirring frequently.

4. Serve hot with jasmine rice. This curry is very aromatic and spicy.  Adjust the spice level as your choice. I added more chilies to make it spicy.

Try this dish at home and I am sure your family will love it as much as my family did.

Let me know if you have any questions regarding the dish.

You can check out other similar recipe ideas.
Vegetable Manchurian
Vegetable Fried Rice
Vegetable Stir Fry with Manchurian Balls

Thank you for stopping by 🙂 . Happy cooking!

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