Thai Green Curry

Thai Green Curry


To be ground to a paste

  • 1 tsp. coriander powder
  • ½ tsp. cumin powder
  • ¼ tsp. pepper powder, preferably white
  • 2 medium shallots or onions
  • 4 cloves garlic
  • 4 green thai chillies (or normal green chillies)
  • 2” piece ginger
  • 2 stalks lemon grass
  • 8 to 10 stalks of fresh coriander
  • 1 tsp. salt


Use as per your choice of type and quantity.

I have used broccoli, carrot, white pumpkin and thai (baby) brinjals

Clean and wash the vegetables. Cut the broccoli into florets, carrots into slices or long wedges, cube the pumpkin and remove stem of the brinjals and cut into half the larger brinjals.  Immerse the brinjals (cut ones especially) in water until use. 

(other options may be bean sprouts, French bean or sugar snap peas, squash, sweet potato, etc.)

For non-veg option

Use a cup of shredded boneless chicken or shrimp

Thai Curry ingredients

  • 2 tbsp. oil
  • 2 cups water
  • 2 cups coconut milk (400 ml)
  • 6 to 8 Kafir lime leaves
  • 2 tbsp. fish sauce or soy sauce
  • 2 tbsp. lime juice (half a lime)


  1. Grind the paste ingredients till smooth. 
  2. Heat oil in a pan and add the green curry paste and fry on medium for 10 minutes.
  3. If using chicken add it to the paste at this point and cook 10 minutes. 
  4. Then add all the vegetables and cook 5 to 7 minutes. 
  5. If using shrimp, add at this point
  6. Add the coconut milk, water and kafir lime leaves and mix well.
  7. Bring to a boil and simmer 10 minutes. 
  8. Add the fish or soy sauce and lime juice. 
  9. Check seasonings. 
  10. Add salt if required or increase the sauce or lime juice to taste. 
  11. Cook for a minute and take off the fire. 
  12. Serve with plain steamed rice or Thai garlic fried rice.

1 Comment

  1. Pingback: Thai Garlic Fried Rice | My Cooking Diaries ""

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