Thai Green Curry

For people who prefer a lot of heat in their food - this is the stop. Thai Green Curry is very hot, but can be toned down by the addition of coconut milk.

The main ingredient for the sauce consists of coconut milk, green curry paste, eggplant, sugar, kaffir lime leaves, and thai basil leaves. The consistency of its sauce varies with the amount of coconut milk used. The coconut milk also aids in reducing the spice. So if you like less spicy - add more coconut milk and vice-versa.



1-2 tblsp Thai Green Curry Paste - Add slowly based on taste
3-4 cups mixed vegetables (thai eggplant, red bell pepper, peas, tofu, sweet potato - optional, carrots - optional, broccoli - optional)
1 tblsp Soy Sauce
3 tblsp palm sugar - based on taste
2-3 kaffir lime leaves - optional
1 cup fresh basil leaves, chopped roughly - optional
1-2 cans coconut milk - depending on how mild you like your curry, or how much sauce you prefer
2 tblsp oil
salt to taste

Serves 3-4


1. Heat oil in pan and add green curry paste and fry on medium heat till fragrant - about 3-4 min.

2. Add veggies, tofu and coconut milk, and bring to a boil.

2. Add the rest of the ingredients except basil and red peppers. Simmer for 7-10 minutes or until the veggies are soft. Keep stirring occassionally.

3. Adjust seasoning. If not salty enough, add up to 2 tblsp more soy sauce or sea salt. If not spicy enough, add more green curry paste or 1-2 tsp Thai chilli sauce. If too salty, add up to 2 tblsp lime juice. If too spicy, add a little more coconut milk (yogurt will work too if you are non-vegan) and stir well.

4. Stir in red peppers and basil leaves.

5. Serve this curry with Thai jasmine-scented rice, Thai brown rice, Basmati rice, or your choice of noodles.


• You can use yoghurt instead of coconut milk but using coconut milk gives it the typical thai flavor.

• Some prefer to shallow fry tofu before using.

• You can use paneer instead of tofu - if you don't like tofu.

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