How to make Vegetable Thai Green Curry - SK Khazana -

Fresh home-made Thai green curry paste wins hands down in flavour and taste

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lemon grass (लेमन ग्रास ), Galangal (गलांगल )

Cuisine : Thai

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Chana Dal Padwal Eggplant Lasagna Vegetable Dhurandari Chilli Garlic Eggplant

Vegetable Thai Green Curry - SK Khazana

Vegetable Thai Green Curry - SK Khazana Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Thai Green Curry - SK Khazana Recipe

  • Lemon grass stalks, 4inch 5-6

  • Galangal 1 1/2 inch

  • Cumin seeds 1 teaspoon

  • Coriander seeds 2 teaspoons

  • Garlic cloves 12-15

  • Kaffir lime leaves 6-8

  • Fresh coriander sprigs 8-10

  • Fresh coriander stems chopped 3 tablespoons

  • Green chillies sliced 6-7

  • Sugar 1 teaspoon

  • Salt to taste

  • Pea aubergine 1 tablespoon

  • Red pumpkin medium, peeled and cut into ½ inch cubes 1/4

  • Brinjal medium, cut into small pieces 1/2

  • French beans cut into 1 inch diagonal slices 3-4

  • Carrot medium, cut into roundels 1

  • Babycorn cut into 1 inch strips 2-3

  • Chinesea cabbage medium, roughly chopped 1/4

  • Bokchoy leaves halved 3-4

  • Bokchoy stems halved lengthwise 2-3

  • Snow peas 5-7

  • Oil 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Galangal sliced 1/2 inch

  • Kaffir limes leaves 3-4

  • Lemon grass stalks 3-4 two in

  • Coconut milk 2 cups

  • Sugar 1 teaspoon

  • Salt to taste

  • Fresh basil leaves 15-20

  • Fresh red chilli flower for garnishing

  • Spring onion flower for garnishing

  • Steamed rice for serving


Step 1

To prepare Thai green curry paste, dry-roast cumin seeds and coriander seeds in a non-stick pan till fragrant.

Step 2

Roughly chop lemongrass stalks, garlic cloves and galangal. Discard the stem ofkaffir lime leaves.

Step 3

Put lemongrass, garlic, galangal, kaffir lime leaves, coriander sprigs, coriander stems, broken green chillies, basil leaves, sugar, salt and roasted cumin-coriander seeds into mixer jar and grind, . Add 2 tablespoons water and grind to a smooth and thick paste. Transfer in a bowl.

Step 4

To prepare curry, heat oil in a deep non-stick pan. Add garlic and sauté for 30 seconds.

Step 5

Add pea aubergine, galangal and 3-4 kaffir lime leaves, mix and sauté for 30 seconds.

Step 6

Lightly beat the lemon grass stalks with the back of the knife, add to pan, mix and sauté for 10 seconds.

Step 7

Add 2-3 tablespoons Thai green curry paste, mix and sauté for 2 minutes. Add 2-3 tablespoons water, mix well and sauté for 1-2 minutes.

Step 8

Add coconut milk, mix and cook for 2-3 minutes. Add pumpkin, brinjal, French beans, carrot and baby corn and mix well.

Step 9

Add sugar and salt, mix and simmer for 7-8 minutes. Add 3-4 tablespoons water, Chinese cabbage, bokchoy stems, bokchoy leaves and snow peas, mix and cook for 3-4 minutes. Add basil leaves, switch off heat and mix well.

Step 10

Pour the curry into a serving bowl, garnish with a fresh red chilli flower and spring onion flower and serve hot with hot steamed rice.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.