Thai green curry with rice is a perfect meal loaded with flavors & all the good stuff. Its the perfect match of taste and health.
It is made with coconut milk as a base, with a plethora of colorful vegetables and flavorful herbs along with a hint of lemongrass. This makes it a fully balanced delectable meal in itself. You can also have it with steamed rice or as a soup, with breads, to make it more filling. Taste wise too it is perfectly balanced with the sweetness from the coconut milk along with the distinct herbaceous notes of lemongrass and kafir also known as Thai lime leaves. it also is imparted a Thai delicacy taste with the addition of galangal which is a Thai ginger.
All this makes it a rich aromatic green curry which is sure to satiate all your senses!
The best part about this recipe is that it is easily doable and you can play around and make it with your choice of vegetables, and adjust the proportions of the veggies accordingly.
And if you are a coconut lover like me, it definitely will become your favorite once you make it.
So here’s my version of this Thai delicacy.
Thai green curry with rice
Ingredients
- Coconut milk
- Virgin cold pressed Coconut oil
- handful of Fresh herbs like basil ,coriander, parsely
- 2 sprigs of lemongrass
- 2-3 kaffir or Thai lime leaves (in case you don’t have it you can substitute this with lemon juice/zest
- 1 inch galangal or Thai ginger
- 1 inch Ginger (if you cant find galangal)
- 2-3 kernels of garlic
- 1 med sized onion
- 2-3 green chillies
- 1/4th cup Vegetable stock
- Veggies like broccoli, carrots, beans red/yellow peppers
- Capsicum zucchini, yellow squash, cherry tomatoes I also put a lil quantity of canned pineapple
- 1 tbsp Roasted and crushed cumin coriander
- 1 tbsp crushed black peppercorns
- Salt to taste
Instructions
- In a blender add- roughly chopped onion, garlic, ginger, galangal, green chilies and handful of coriander, basil and parsley (galangal is a stronger more peppery ginger family root, but if you cant find it u can skip it and increase the amount of ginger accordingly),
- Blend all this together with a little bit of vegetable stock to make a thin paste.
- In a pan over medium heat heat up some coconut oil and add this green paste
- Sauté for 2-3 min and add in all the spices- cumin,black pepper and salt to taste! Stir occasionally and let it cook further.
- Blanch your broccoli carrots, beans (use this stock)
- In a different pan add the blanched veggies and all the other chopped raw veggies and sauté to soften them just a little bit, retaining their crunch!
- Add your saute veggies to the green sautéed paste in the pan
- add 2-3 cups of coconut milk.
- I made homemade coconut milk by grinding 2 fresh coconut flesh and sieving out the milk through a cheese cloth! I also do not throw away the husk left behind and roast it with coconut sugar to add to my salads, smoothies anything u can think of!
- Coming back to the main dish,now add two stands of lemon grass, well pounded to release all their aroma.
- At this point also add in some bruised kaffir and a few basil leaves.
- If kaffir is not available with you add a lil lemon zest at the end after turning off the heat.
- Let it simmer for just another 3-4 min and turn off the heat as coconut milk can split if over cooked.
- Garnish with fresh basil leaves.
- Serve hot with steamed rice
