Thai green curry



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Source post omnivore creations

Preparation Time30-45 minutes


to taste chillies
3 cloves fresh garlic
1 thumbs fresh ginger
1 or 2 sticks lemon grass sliced thin
1 tbsp cumin
1-2 limes juiced
2 tbsp soy sauce
1 bunch fresh cilantro

Green curry

4 carrot steamed with the cauliflower
1 handful snow peas chopped
1 head cauliflower lightly steamed. I do it in the rice cooker for about 15 minutes
1 bell pepper chopped
1 can coconut milk
4-8 mushrooms chopped
green curry paste
1 onion minced


1. You’ll need to cook up some rice to serve this over. I made 2 cups for this size recipe; 1 1/2 cups brown basmati and 1/2 cup wild rice. I use a rice cooker, which I highly recommend, 2 cups water for every cup of brown rice.
I often make this dish when another recipe calls for a small amount of cilantro. Since you buy them in bunches, there’s often a lot leftover.
This fed 3 of us and created enough leftovers for 2 lunches.
Thai Currys are fairly easy, flexible, and delicious. This time I made the curry paste a day ahead of time, because my cilantro was starting to wilt, but I usually make it just before I start frying things up. Lemongrass is a bit hard to cut, but it is amazing in this dish. You will want to cut it up fairly finely even though it is going in the food processor because it takes a lot to break it down. I cut about half of it up. Keep the top half to the side. Add all the ingredients to the food processor and send them for a whirl. I like it a bit chunky, but it is also really good smooth.

1. To make the green curry paste, put main ingredients into food processor, puree.

2. This is best cooked in a wok, but a deep frying-pan also works great. Over fairly high heat you want to add some oil to the pan. I use canola oil because the smoke point is higher than in other oils making it less likely to burn.

3. Add the onions and mushroom and cook for a couple minutes until they are tender. Add the red peppers and cook for another couple minutes. Add green curry paste and let it liquify a bit. After that you can add the coconut milk and stir it all together. This is the base of the green curry.

4. This time I added cauliflower, carrots and snow peas, but this dish is quite good with many other vegetables. Broccoli, spinach, chard and tofu are things that I regularly add, but you can add anything that you have in the fridge that you think might be good. It’s a bit of a one pot recipe so all the flavours come together as you simmer it.

5. Add the tops of the lemon grass for the extra flavour and all the veg let it all simmer at medium heat for 10-15 minutes.

6. When it is done remove the lemon grass tops. Serve over rice.


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