Veg Green Thai Curry Recipe

Thai cuisine is celebrated for its aromatic spices, bold flavors, and vibrant colors, and the Veg Green Thai Curry is a perfect embodiment of this culinary excellence. This delectable dish combines an assortment of fresh vegetables with a homemade Thai curry paste, resulting in a harmonious blend of taste and textures that will tantalize your taste buds. 
 

Ingredients 

Oil                                 2 tbsp

Garlic chopped             1 tbsp

Green chilli chopped     1 tsp

Baby corn                      6-7 pcs

Red capsicum                1 pc

Yellow capsicum            1 pc

Mushroom                      1 cup

Carrot                             2-3 pcs

Thai pea aubergine        handfull

Broccoli florets               1 cup

Thai basil                       10-12 leaves

Lemongrass                   2-3 inches 

Coconut milk                  1 cup

Veg oyster sauce           1 tbsp

Light soy sauce              1 tbsp

Bird’s eye chilli                2-3 pcs

Sugar                              ½ pcs

Kaffir lime leaves            3-4 pcs

Salt                                 1 tsp

 

Thai curry paste:

Lemongrass                    handful                  

Green chilli                      2 pcs 

Coriander stems               10-12 pcs

Galangal                          2 inches

Mango ginger                  1 inch

Garlic cloves                    8-10 pcs 

Kaffir lime leaves            3-4 leaves

Water                              as required 

Sugar                              1 tsp

Salt                                  1 tsp

 

Method: 

Creating the Thai Curry Paste:

To start, gather a handful of lemongrass, two green chilies, ten to twelve coriander stems, a two-inch piece of galangal, an inch of mango ginger, eight to ten garlic cloves, and three to four kaffir lime leaves. Place these ingredients in a mixer jar, add a splash of water, and blend them into a fine paste. This aromatic Thai curry paste serves as the foundation for our Veg Green Thai Curry, infusing it with an authentic burst of flavors.

 

Cooking the Veg Green Thai Curry:

Begin by washing and cleaning all the vegetables meticulously. Halve the baby corn, dice the red and yellow capsicums, and separate the broccoli into florets. Quarter the mushrooms and set aside the prepared vegetables.

Heat a pan and add a generous amount of oil. Introduce the freshly made Thai curry paste to the pan and sauté it for 4-5 minutes. As the paste cooks, its fragrance will fill the kitchen, tempting your senses.

Season the paste with a pinch of salt and sugar, and continue cooking until it releases its aromatic oils. This step is crucial, as it enhances the flavors and ensures a rich and indulgent curry base.

In a separate pan, add more oil and sauté chopped garlic and green chilies until they release their tantalizing aroma. Next, add a tablespoon of veg oyster sauce and the previously cooked Thai curry paste to the pan. Stir the mixture to combine the flavors and add a splash of water to achieve the desired consistency.

Then add the carrot and Thai pea aubergine into the pan and let them simmer for 4-5 minutes. This allows the vegetables to absorb the delightful flavors of the curry sauce, infusing them with an authentic Thai essence.

Now, add chopped lemongrass, two to three bird's eye chilies, three to four kaffir lime leaves, and an inch of mango ginger to the pan. These aromatic ingredients will take the taste profile of the curry to new heights, providing an explosion of flavors in every bite.

Add the baby corn, broccoli, red and yellow capsicums, and quartered mushrooms to the simmering sauce. Allow them to cook for 2-3 minutes on medium flame, preserving their natural crunchiness.

The crowning touch to any Thai curry is the rich and creamy coconut milk. Pour in a cup of coconut milk, enriching the dish with its velvety texture and subtly sweet undertones.

Finally, add a handful of fresh Thai basil leaves, a tablespoon of light soy sauce, and a pinch of salt to taste. Stir all the ingredients together, allowing the curry to simmer until it achieves the perfect balance of flavors.