Thai Green Curry Recipe – Thai Special
Enjoy this Thai Green Curry Recipe, a vibrant and flavorful dish that brings the freshness of Thailand straight to your kitchen. Ready in under 30 minutes, this creamy coconut curry features aromatic lemongrass, chopped mixed vegetables, and a hint of Thai basil—all simmered together in rich coconut milk and brightened with lime juice. Perfect as a quick weeknight dinner or an impressive main course, this easy Thai curry is sure to become a regular favorite.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Thai Green Curry Ingredients :
- 2 tbsp sesame or vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 tbsp Thai green curry paste
- 3 cups diced mixed vegetables (mushrooms, carrots,
- baby corn, zucchini etc)
- 1 tbsp sugar
- 1 stalk lemongrass
- Sea salt, to taste
- 300 ml coconut milk
- 1-2 Thai red chilies, chopped (optional)
- Juice of 1 large lime
- Few sprigs Thai basil, chopped
How to Make Thai Green Curry
Heat oil in a wok or kadhai. Sauté onion and garlic for a minute. Stir in Thai green curry paste and sauté for another 30 seconds.
Increase heat, add vegetables, and stir-fry for 5-7 minutes. Add coconut sugar and salt.
Reduce heat and pour in coconut milk. Add lemongrass, chilies, and chiffonaded basil. Simmer for 20 minutes or until vegetables are cooked through.
Remove and discard the lemongrass.
Just before serving, squeeze fresh lime juice over the dish.
Serve alongside boiled rice. Enjoy!
Recipe Notes
Use vegetable or sesame oil to sauté the onion and garlic for flavor depth.
Choose Thai green curry paste that suits your preferred spice level—adjust as needed.
Substitute or vary the mixed vegetables with favorites like broccoli, bell peppers, or green beans.
Add a stalk of lemongrass while cooking for a citrusy aroma—remove before serving.
Finish with a generous squeeze of lime juice and a sprinkle of Thai basil to enhance brightness.
Serve over steamed rice to soak up the creamy curry sauce.
