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Thai Green Curry

2 Tbsp. chopped lemon grass
1 tsp. cumin seeds
1 Tbsp. grated galangal (baby ginger)
1 Tbsp. chopped coriander root
4 garlic cloves
10 green Thai peppers or 4 green Indian chilies
2 Tbsp. groundnut oil
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1 cup chopped button or shiitake mushrooms
1 cup okra
1 cup chopped snow peas, parboiled
1 cup chopped carrots, parboiled
1 cup chopped broccoli, parboiled
1 cup chopped tofu
Salt, to taste
3 Tbsp. coconut milk
3 Tbsp. sugar
1 cup water
6 fresh lime leaves
15 fresh Thai basil leaves

• In a food processor, grind the lemon grass, cumin seeds, galangal, coriander root, garlic cloves, and Thai peppers or Indian chilies into a smooth paste.
• Heat the oil and sauté the peppers, mushrooms, and okra.
• Add the snow peas, carrots, broccoli, and tofu and stir for a couple of minutes.
• Add the salt, coconut milk, sugar, and lemon grass paste.
• Add the water and bring to a boil.
• Add the lime leaves and basil leaves. Serve hot with steamed rice.

Makes 4 servings

Commenting is closed.
  • Minnie says:

    I’m Thai. There’s no cumin in chill paste. You have to put more red shallot and fennel seed instead.

  • Gizmo says:

    I love Thai food but am not sure how to make my favourite recipes now that I’m vegan – what can I use as a substitute for fish sauce and shrimp paste?