Monday, 21 January 2008

Thai Green Curry.

The exhilarating factor of returning back from a fantastic 2 month trip from India was visiting Pattaya, For a relaxed holiday or say relaxed first holiday with our daughter, after the mad 1 year grind of delivering a baby, sleepless nites, cooking, cleaning etc.
It was insanely satisfactory, With the infinite view to Heaven it was like refueling our selves for the next year.
Thai and herbs and spice go hand in hand. Of the Thai i ate there i could taste that they use their herbs very profuse manner.
Every spoon worth bite leaves a beautiful persisting taste to your buds.
So her;s my pledge again to derive the best from this cuisine:)
Wish me luck.
Here's my version of Thai green curry. Hope u like it.

Green chillies - According the the spice u like.
4 - 5 garlic cloves
2 shallots or half onion
One bunch of coriander
1 inch ginger
1 tsp coriander seeds
1 tsp lemon rind
1 teaspoon black peppercorns
Few sweet basil leaves
2 or 3 lemon grass stalks,(optional)
2 or 3 kaffir lime leaves (optional)
Make the curry paste, with the above ingredients.You can make more of it and store it in the refrigerator for months.

For the curry
Half an onion, chopped finely
One tablespoon of the curry paste, or more to taste.
One can coconut milk
One cup of water or stock
Baby corn
(u can add any veggies u like)
Juice of half a lime

Lightly cook the onions in a little oil .
Add the curry paste and saute for a couple of minutes .
Par boil the veggies you want to add.
Add the boiled veggies to the paste and saute for some more time.
Add the coconut milk, and the stock or water. (quantity depends on the gravy u
prefer.)Throw a few basil leaves in it and squeeze lemon juice in.Simmer and let the herb flavours blend in.
Serve with hot steamed rice.:)

I would strongly recommend if u are a spice lover, throw in a lil more green chilling than u would n ull love it! specially during those chili nites:)


  1. hey..i really liked this recipe of urs..n really liked the idea of storing the curry paste..its a very good option for people like us who dont get basil leaves very frequently...only one question..dont we need to add any oil or any preservative to the curry paste if we need to store it for months??

  2. No u dont need oil to store. as it would b in the freezer :)

  3. hey Mahima,

    Excellent recipes up there...

    Quick questions for you on this one though..

    Why is Lemon grass optional in green curry recipe? Should it be not a must-have thingy? Its the lemon grass which gives that different flavor to the thai curries..

    are you using any substitute for Lemon grass?

    1 spoon paste in 1 can of coconut..will it not be too coconutty in flavor then?

  4. Hi Richia,
    Thanks a lot....

    Well lemon grass is a must normally but there are places where u dont get it so instead lemon rind kind of does the job. So when all the things are mixed it blends in well and u dont miss the lemon grass.
    And ya i heaped tbs is enough for for a meal for 2. But again it all depends on how hot u like your curry to be. U would want to add more if u want to make it spicy.
    It does not make it so coconuty as we not using coconut cream here, its coconut milk :)
    Hope this helps :)