Thai Green Curry

An authentic recipe from Thai Cuisine. It is well known as Gaeng Kiaw Wan means Thai Green Curry, but if you add more amount of green chilli in Thai Green Curry Paste then it would be more spicy This is a heavenly curry which i love to do for lunch during weekend along with steamed Thai fragrant rice and enjoy the awesome taste with my family. The recipe is so simple and try to make this exotic dish to serve your family with Thai taste at home.

Thai Green Curry

YIELD –2 Servings 


Baby Eggplant/Brinjal - 3 no
Green Capsicum - 1
Caulifower- 5 florets blanched
Fresh Beans- 5 
Thai Pea EggPlant /Fresh Green Sundakai - 5 no
Shallots-5 no
Coconut Milk- 150 ml
Coriander Leaves- handful chopped
Lemon Leaf-2
Thai Green Curry Paste- 3 tbsp
Basil Leaves- 3-4
Fresh Thai Red Chilli-2 
Salt To Taste


  1. Wash and roughly chop all the vegetables (little bigger).
  2. In a heavy deep Pan heat a tbps of oil, add Thai Green Curry Paste and saute until fragrant for a minute 
  3. Add all the vegetables and saute for few minutes.
  4. Add  water and salt, cook for 5 minutes.
  5. Pour in the coconut milk and continue cook covered for 10 minutes or till veggies are done.
  6. Garnish with coriander leaves, sliced red chilli and basil leaves
  7. Serve this hot tasty thai curry with steamed rice. 


For variation - usually thai green curry is made with chicken, prawns, and with any meat,  so you can also try with this combinations.


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