I love cuisine from all over the world.....specially Thai.Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known.I prepared it for Sunday lunch...so just prompt 2 share with you all.....:)

  • Cook time:
  • Prep time:
  • Yields: serves 2-3 person
  • For Thai Green Curry Paste:
  • 8-9 green hot chilies or as per taste but traditionally its required in large amount
  • 3 shallots or use madras onion (sliced)
  • 8-9 cloves garlic
  • 1 inch galangal or use regular one
  • 2-3 kaffir lime
  • 1 inch stalk of lemon grass (sliced)
  • 1/2 teaspoon lemon rind
  • 1 teaspoon fresh coriander stems (chopped)
  • 1 teaspoon soy sauce
  • 4-5 peppercorns or as per taste
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt
  • For Vegetable Curry:
  • 1 tablespoon coconut oil
  • 1 no capsicum (diced)
  • 4-5 small eggplants (sliced)
  • 3 tablespoon green curry paste
  • 1 no carrots (chopped and blanched)
  • 4-5 baby potato (boiled)
  • 5-6 cauliflower florets (blanched)
  • 1 cup thick coconut milk ( I used readymade coconut milk)
  • 2 cup vegetable stock
  • 1 teaspoon brown sugar
  • few Sweet thai basil leaves
  • For Serving:
  • Steamed rice

In a mortar or mixer grinder,coarsely grind the ingredients of paste and keep aside.


In a pan, heat the oil,add the green capsicumy and swat for a min then add eggplants add pinch of salt,swat for a min,then add thai green paste and swat till aroma arise.


Then add all the blanched vegetables and stir,add salt,sugar,and vegetable stock,simmer for a min.


Lastly add coconut milk,basil leaves and give a stir,simmer just for a min and put off the flame.


Serve HOT; with steam rice or any bread of your choice.....:)

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