Thai Green Curry Recipe I Easy & Authentic Homemade Thai curry

Thai Green Curry is one of Thailand's most loved dishes, known for its vibrant color, creamy texture, and aromatic flavor. In this recipe, we will first prepare a fresh green curry paste from scratch, then use it to cook a delicious and healthy Thai Green Curry using vegetables and coconut milk. This recipe is vegetarian, easy to follow, and tastes just like a restaurant-style Thai curry.

 Part 1: Homemade Thai Green Curry Paste

Ingredients for Green Curry Paste

• 1 cup fresh coriander leaves with stems

• 4–5 green chilies (adjust to taste)

• 1 small onion or 3 shallots

• 4 garlic cloves

• 1- inch piece ginger (or galangal if available)

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• Zest of 1 lime (or 1 kaffir lime leaf)

• 1 tbsp lemon juice

• 1 tsp soy sauce or fish sauce (optional)

• 2 tbsp oil (for blending)

• Salt to taste

• 1–2 tbsp water (as needed)

If you liked this Thai Green Curry Recipe don't miss my 

"Mushroom Soup"

https://sanjanasrecipesblog.blogspot.com/2025/10/mushroom-soup-recipe.html

Instructions for Paste

1. Dry roast cumin and coriander seeds on low flame until aromatic. Cool and grind to powder.
2. In a blender, add coriander leaves, green chilies, onion, garlic, ginger, lime zest, lemon juice, soy sauce, salt, and roasted spices.
3. Blend to a smooth paste using little water and oil.
4. Store in an airtight container in the fridge for 1 week or freeze in small portions.

Part 2: Thai Green Curry Recipe (Vegetarian)

Ingredients for Thai Green Curry

• 2 tbsp homemade Thai green curry paste

• 1 cup mixed vegetables (bell peppers, carrots, baby corn, broccoli, etc.)
• 1 cup coconut milk

• 1/2 cup water or vegetable stock

• 1 tbsp oil

• 1 tsp soy sauce or salt to taste

• 1 tsp sugar (optional)

• Fresh basil leaves (optional, for garnish)

• Cooked jasmine rice or steamed rice (for serving)
• Instructions
• Heat oil in a pan. Add 2 tbsp of green curry paste and sauté for a minute until fragrant.

• Add chopped vegetables and stir for 2-3 minutes.

• Pour in coconut milk and water/stock. Mix well.

• Add soy sauce and sugar. Let it simmer for 7–8 minutes or until vegetables are cooked.

• Turn off the heat and garnish with fresh basil.

• Serve hot with jasmine rice or steamed rice.

Serving Suggestions

Serve Thai Green Curry with hot jasmine rice or steamed rice. It also tastes great with flatbread or noodles.

Tips:

• Use fresh coconut milk for creamier curry.

• Adjust spice level by adding more or fewer green chilies.

• You can add tofu or paneer for protein.

• For non-veg version, add chicken or shrimp after sautéing paste.

Conclusion

 Making Thai Green Curry at home is easier than it looks, especially when you prepare the green curry paste fresh. It’s rich in flavor, healthy, and perfect for a comforting lunch or dinner. Whether you’re a beginner or love experimenting in the kitchen, this simple recipe will bring restaurant-style Thai flavors right to your plate. Try it once, and it might become your favorite homemade curry!

FAQs (Frequently Asked Questions)

Q 1. Can I store the homemade green curry paste?

Yes, store it in an airtight container in the fridge for up to 1 week or freeze it in small portions for up to 1 month.

Q 2. Can I add protein to this curry?

Absolutely! You can add tofu, paneer, chicken, or shrimp depending on your preference.

Q 3. What if I don’t have coconut milk?

Coconut milk gives the curry its creamy texture, but you can use cashew paste with water or thick dairy cream as a substitute, though the taste will vary.

Q 4. Is Thai Green Curry spicy?

It can be! The spice level depends on the number of green chilies used. You can reduce or increase them as per your taste.

Q 5. What type of rice is best with Thai curry?

Jasmine rice is traditionally served, but you can also enjoy it with basmati rice or even noodles.