Green Vegetable Curry Recipe – Thai Basil & Coconut Milk Delight

Last Updated on 2 months by Neha Deshmukh

Green Vegetable Curry Recipe – Thai Basil & Coconut Milk Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, flavorful curry that’s packed with veggies. This Green Vegetable Curry is exactly that – a fragrant, creamy delight that’s surprisingly easy to make. I first stumbled upon a version of this while travelling through Thailand, and I’ve been tweaking it ever since to get it just right. It’s become a regular in my kitchen, and I can’t wait to share it with you!

Why You’ll Love This Recipe

This isn’t just another curry; it’s a celebration of fresh flavors. The homemade green curry paste is the star, bursting with aromatic herbs and spices. Plus, it’s loaded with your favorite vegetables, making it a healthy and satisfying meal. It’s perfect for a weeknight dinner, a cozy weekend meal, or even a little bit of culinary adventure.

Ingredients

Here’s what you’ll need to create this delicious green curry:

• 2-3 small Thai red chilies or bird’s eye chilies
• 1 green chili
• 1 cup coriander leaves (cilantro)
• 1 cup shallots or onions
• 1 inch galangal
• 2-3 garlic cloves
• 2 lemongrass stalks
• 2-3 kaffir lime leaves
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon lemon zest
• 1 teaspoon soy sauce
• 1 cup french beans
• 1 ½ – 2 cups bell pepper
• 1 cup baby corn
• 1 cup potatoes
• 1 ½ – 2 cups carrots
• 1 cup button mushrooms
• 1 cup cauliflower or broccoli florets
• 7-8 Thai pea eggplant (optional)
• 2 tablespoons coconut oil or sesame oil
• 2 cups water
• 1 cup coconut milk
• 2 tablespoons Thai basil leaves

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your curry.

Thai Chilies & Spice Level

The number of chilies you use will determine the heat. Start with 2-3 Thai red chilies if you like a mild kick, and add more if you’re a spice lover! Bird’s eye chilies are even hotter, so use with caution. Remember to handle chilies carefully and avoid touching your eyes.

Galangal & Lemongrass: Regional Variations & Substitutes

Galangal and lemongrass are key to that authentic Thai flavor. Galangal looks similar to ginger, but has a more citrusy, piney flavor. If you can’t find galangal, ginger is an okay substitute, but it won’t be quite the same. For lemongrass, use the tender inner part of the stalk.

Kaffir Lime Leaves: Importance & Where to Find

Kaffir lime leaves add a beautiful citrus aroma. You can usually find them frozen at Asian grocery stores. If you absolutely can’t find them, a little lime zest can help, but the leaves are really worth seeking out.

Coconut Milk: Choosing the Right Kind

Full-fat coconut milk is best for richness and flavor. You can find it in cans – look for brands with a high coconut extract percentage. Don’t shake the can before opening; the thick cream on top is amazing in the curry!

Thai Pea Eggplant: A Unique Addition

These little eggplants are a traditional ingredient, adding a slightly bitter, earthy flavor. They’re optional, though – don’t worry if you can’t find them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the green curry paste. In a blender, combine the Thai red chilies, green chili, coriander leaves, shallots, galangal, garlic, lemongrass, kaffir lime leaves, coriander seeds, cumin seeds, lemon zest, and soy sauce. Blend until it’s a super smooth paste – don’t add any water, it should be thick!
2. Now, chop your veggies! French beans, bell pepper, baby corn, potatoes, carrots, mushrooms, and cauliflower (or broccoli) all work beautifully. If you’re using Thai pea eggplant, chop those up too.
3. Heat the coconut oil in a large pan or wok over medium heat. Add the green curry paste and sauté for about a minute, until fragrant. This step is crucial – it really wakes up the flavors.
4. Add all the chopped vegetables and 2 cups of water. Bring to a boil, then cover and cook for about 10-15 minutes, or until the veggies are tender but still have a little bit of a crisp bite.
5. Pour in the coconut milk and gently simmer on low heat for another 5-10 minutes. Don’t let it boil, or the coconut milk might separate.
6. Stir in the Thai basil leaves. Taste and adjust the salt as needed. If you like a little sweetness, add a pinch of palm sugar (about ½ teaspoon).
7. Serve hot with jasmine rice or noodles, and garnish with extra basil or cilantro. Enjoy!

Expert Tips

• Don’t be afraid to adjust the amount of curry paste to your liking.
• For a smoother curry, you can strain the paste through a fine-mesh sieve.
• Keep a close eye on the curry while simmering with the coconut milk – it can burn easily.

Variations

Vegan Green Curry: This recipe is already naturally vegan! Just double-check your soy sauce to ensure it’s vegan-friendly.

Gluten-Free Green Curry: This recipe is also gluten-free! Again, just check your soy sauce label.

Adjusting the Spice Level: As mentioned before, control the heat by adjusting the number of chilies. You can also remove the seeds from the chilies for a milder flavor.

Festival Adaptations (e.g., Buddhist Lent): In some cultures, this curry is enjoyed during festivals. You might add seasonal vegetables or adjust the spice level based on tradition.

Adding Protein (Tofu, Chicken, Shrimp): Feel free to add your favorite protein! Tofu works great for a vegan option, while chicken or shrimp add a delicious savory element. Add them along with the vegetables.

Serving Suggestions

This curry is fantastic with fluffy jasmine rice. A side of roti or naan bread is also delicious for soaking up all that flavorful sauce. A simple cucumber salad makes a refreshing accompaniment.

Storage Instructions

Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw overnight before reheating.

FAQs

What is galangal and can I substitute it?

Galangal is a rhizome similar to ginger, but with a more citrusy and piney flavor. Ginger can be used as a substitute, but it won’t have the same complex flavor.

How do I make the green curry paste ahead of time?

Absolutely! The green curry paste can be made ahead of time and stored in an airtight container in the refrigerator for up to a week, or frozen for longer storage.

Can I use frozen vegetables in this curry?

Yes, you can! Just add them directly to the pan with the water and cook until heated through.

What rice varieties pair best with green curry?

Jasmine rice is the classic choice, but basmati rice or brown rice also work well.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water or coconut milk. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is the best way to store leftover green curry?

Store in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.