I was in the mood for some soul food and this came to mind first. All my favorite veggies packed in the warm spices of curry paste, goodness of coconut milk, tanginess of the lemons and the freshness of thai basil.
Who doesn’t enjoy Thai food. It’s evergreen, comforting and familiar. I’m seasoned at ordering Thai food but a novice at making it myself 🙂 My first attempt at Thai cuisine and to be honest, I was intimidated. I wasn’t sure where to begin and it didn’t help that the ingredient list for homemade curry paste seemed exhaustive and hard to find around local stores here. Not impossible of course, but hard to get and expensive.
This was before I discovered thai green curry paste at my local grocery store and things fell into place instantly. I used a brand called Real Thai which you can find at almost any supermarket in the city. It worked very well in this recipe. You can also try the brand, Thai Kitchen. These are the two most common brands you can find in Bangalore. Apart from the green paste, the only additional ingredient you need to hunt for is Thai basil, which you can pick up at Nature’s Basket or from a gourmet store near you. My suggestion – Buy these seeds online and grow them in your balcony. It’s cheaper, better and oh so satisfying 🙂
This recipe has been crafted after poring through several articles, blogs and videos on how to make the perfect green curry. This has been specifically curated to strike the right balance between nutrition and flavour. I hope you enjoy this as much as I did.
My next level up would be to replicate this with homemade curry paste. I plan to do this as soon as i figure out the best way to source all the ingredients.
Thai Green Curry
- 1 pack (200 grams) of mushroom
- 1 medium sized yellow bell pepper, thinly sliced
- 1 medium sized red bell pepper, thinly sliced
- 1 medium sized carrot, peeled and thinly sliced
- 2 tbsp thai green curry paste
- 2 tsp vegetable oil (stir frying veggies)
- 1 tbsp vegetable oil (for making curry)
- 1.75 cups (400 ml)coconut milk
- ½ bunch of fresh thai basil leaves
- 1.5 tsp of brown sugar
- 1.5 lemons (small sized)
- Salt to taste
- 1 cup water
- 2 tsp fish sauce (Optional. Omit if you’re vegan or vegetarian)
- 1 birds eye chilli (optional)
- Heat 2 tsp of oil in a heavy pan or wok. Add in carrots and bell peppers.
- Add 1tsp of salt and stir fry the vegetables on high heat until lightly tender. Once tender turn off the heat and keep aside.
- Add 1 tbsp of oil into another pan and once hot, add the mushrooms and stir fry in medium heat for exactly 2 minutes.
- Add 2 tbsp of the green curry paste and saute the mixture for a few seconds in the oil.
- Add in 400 ml of coconut milk. Add 1.5 tsp of brown sugar, 1 cup of water and stir to combine all the ingredients.
- Once combined, check the salt levels. Add 1 tsp or more as per your taste. Stir and allow the mixture to thicken a little. Add in another cup of water if the curry is too thick.
- Once the curry comes to a boil, reduce the flame to low heat. Add the already done stir fried vegetables. Mix to combine.
- Add 2 tsp of fish sauce (optional). I personally feel this adds that magical zing. Add 2 tbsp juice from the lemons. Feel free to add more lime after tasting.
- Turn off the flame and tear in the basil leaves. Stir the mixture. Thai curry is ready to be served along with steamed red or brown or jasmine rice.
- Garnish curry with one birds eye red chilli/thai red chilli for that extra heat (optional)
Note* The choice of vegetables that you use is entirely up to you and what suits your palate. Be as imaginative as you like. Just make sure you get a nice rainbow or half a rainbow for a well balanced meal.