Authentic Thai Green Curry Vegetable Recipe – Lemongrass & Spice

Last Updated on 4 months by Neha Deshmukh

Authentic Thai Green Curry Vegetable Recipe – Lemongrass & Spice

Introduction

Oh, Thai green curry. Just the aroma transports me straight back to the bustling street food markets of Bangkok! I first made this at home trying to recreate those incredible flavours, and honestly, it’s become a family favourite. It’s vibrant, fragrant, and surprisingly easy to make once you get the hang of the paste. This recipe isn’t just about following steps; it’s about building layers of flavour. Let’s dive in and create some magic in the kitchen!

Why You’ll Love This Recipe

This Thai green curry vegetable recipe is a winner for so many reasons. It’s packed with fresh, aromatic ingredients, it’s wonderfully customizable with your favourite veggies, and it’s ready in under an hour. Plus, making your own green curry paste from scratch is so rewarding – you’ll never go back to store-bought! It’s a beautiful balance of spicy, sweet, and savoury, and it’s guaranteed to impress.

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 1.5 tbsp Coriander Seeds
• 4 Cloves
• 6 Peppercorns
• 3 lemongrass stalks (4 inches each)
• 8 garlic cloves
• 2.5 inches ginger or galangal (Thai ginger)
• 5 green chillies
• 1 medium-sized onion
• 0.5 cup coriander leaves
• 0.5 cup Thai basil leaves
• 1.5 tsp vinegar
• Salt to taste
• Oil
• Chopped vegetables of choice (bell peppers, baby corn, pakchoi) – about 2 cups
• 400 ml coconut milk
• 2 tbsp corn flour

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Coriander Seeds: These aren’t just for show! Toasting them really unlocks their aroma. I often buy a larger packet and toast a batch whenever I’m making Indian or Thai dishes. They’re a staple in my pantry.
• Lemongrass: Look for stalks that are firm and fragrant. To prepare, trim off the tough outer layers and use the tender inner part. Bruising the lemongrass helps release its flavour.
• Galangal (Thai Ginger): This is a key flavour in authentic Thai curry. It has a citrusy, piney aroma that’s different from regular ginger. If you can’t find it, ginger is a decent substitute (see FAQs).
• Thai Basil: Don’t confuse this with Italian basil! Thai basil has a slightly anise-like flavour that’s essential for that authentic Thai taste. It’s often found in Asian grocery stores.
• Coconut Milk: Full-fat coconut milk is highly recommended for the richest, creamiest curry. Light coconut milk will work in a pinch, but the flavour won’t be quite as intense.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice powder. Dry roast the coriander seeds, cloves, and peppercorns in a dry pan over medium heat until fragrant – about 3-5 minutes. Let them cool completely, then grind them into a fine powder.
2. Now for the curry paste! In a blender, combine the lemongrass, garlic, ginger, green chillies, onion, coriander leaves, Thai basil, vinegar, salt, and the ground spice mix. Blend until it’s a super smooth paste. Add a little water if needed to get it moving.
3. Heat 2 tbsp of oil in a saucepan over medium heat. Add 6-7 tbsp of the curry paste (you can save the rest for another time!) and sauté for about a minute, stirring constantly. This helps bloom the spices and release their flavour. Remove the paste from the pan and set aside.
4. Add another 2 tbsp of oil to the same pan. Stir-fry your chopped vegetables with a pinch of salt until they’re slightly tender – about 5-7 minutes. I love using bell peppers, baby corn, and pakchoi, but feel free to get creative!
5. Return the cooked curry paste to the pan with the vegetables. Pour in the coconut milk mixed with the corn flour. Stir everything really well to combine, then simmer for 3-4 minutes, or until the sauce has thickened slightly.
6. Finally, garnish with fresh Thai basil or lime leaves. Serve hot with fragrant jasmine rice.

Expert Tips

• Don’t be afraid to taste and adjust the seasoning as you go. Everyone’s palate is different!
• For a smoother paste, you can strain it through a fine-mesh sieve.
• Sautéing the paste is crucial for developing the flavour. Don’t skip this step!

Variations

Let’s get creative!

• Vegan Thai Green Curry: This recipe is naturally vegan! Just double-check your curry paste ingredients if you’re buying pre-made.
• Gluten-Free Adaptations: This recipe is naturally gluten-free.
• Spice Level Adjustments: Reduce the number of green chillies for a milder curry, or add more for extra heat. You can also remove the seeds from the chillies to reduce the spice.
• Festival Adaptations: In Thailand, green curry is often enjoyed during festivals like Songkran (Thai New Year) and Loy Krathong. It’s a dish meant to be shared with loved ones!

Serving Suggestions

Serve your Thai green curry with fluffy jasmine rice to soak up all that delicious sauce. A side of fresh cucumber salad or spring rolls would also be lovely.

Storage Instructions

Leftover Thai green curry can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just portion it out into freezer-safe containers.

FAQs

• What is the best way to store leftover Thai green curry? In an airtight container in the fridge for up to 3 days, or frozen for longer storage.
• Can I make the green curry paste ahead of time? How long will it keep? Absolutely! You can make the paste up to 3 days in advance and store it in an airtight container in the refrigerator.
• What vegetables work best in this Thai green curry? Bell peppers, baby corn, pakchoi, bamboo shoots, and eggplant are all great choices.
• What is the difference between galangal and ginger? Can I substitute one for the other? Galangal has a more citrusy, piney flavour than ginger. Ginger can be used as a substitute, but it won’t have the same authentic flavour. Use about 3 inches of ginger for every 2.5 inches of galangal.
• How can I adjust the heat level of this curry? Reduce or increase the number of green chillies, or remove the seeds from the chillies.
• Is it possible to freeze Thai green curry? What’s the best method? Yes! Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.