Wednesday, 23 November 2016

Vegetable Thai Curry

Thai Curry is vegetables boiled in coconut milk and a fresh paste made up of lemongrass, basil and lime leaves. There are two versions commonly prepared of the Thai Curry, Green and Red. Generally served with Jasmine Rice, it is a regular recipe prepared at homes and outside across Asia.

The basic preparation starts with the paste. Even though the paste is easily available in the market, I would suggest to prepare it fresh at home. The freshness of the herbs and lemon grass gives a pleasant aroma to the curry apart from elevating the flavours of course.

Our contributor Preethi Prem, shares her recipe Vegetable Green Thai Curry for the blog. Enjoy the read.


For the Paste

  • 5-6 stems of Lemon grass
  • 1/2 cup Coriander leaves, finely chopped
  • 1/2 cup Basil leaves, finely chopped
  • 2-3 green chillies, split
  • 1/2 tsp lemon juice
  • Salt to taste
  • 1/2 tsp Oil
  • 1/2 cup Freshly grated coconut

For the Curry

All vegetables are taken as a 1/2 cup quantity to serve 2
  • Bell Peppers (green, red and yellow)
  • Mushrooms
  • Carrots
  • French Beans
  • Cauliflower
  • Potatoes
  • 1 can of coconut milk
  • Salt and pepper to taste
  • Water as needed 


  • Boil all the vegetables until they are semi cooked in a pan. Add lemon grass in the water so the vegetables absorb the aromas.
  • Meanwhile, take all the ingredients of the paste as mentioned above in a mortar and hand grind it until smooth. You can also use the food processor to save time. The hand grinding will give it a more rustic flavour. 
  • Take oil in a saucepan, add the paste and cook well. Add the boiled vegetables and coat them well in the paste.
  • Add coconut milk and water as needed to get a thick consistency and boil till the vegetables are soft.
  • Add salt and pepper to taste.

Your curry is ready. Serve with Jasmine Rice or Basmati Rice, as available. 

Serve as a complete Thai meal with our Thai Cabbage Salad and Stir Fry Paneer in Peanut Sauce