Green Thai Curry

Nutrition values are AI-estimated based on ingredients.

• Chopped tender parts of lemongrass
• Several cloves of garlic
• About 4-5 green chilies
• A handful fresh basil leaves
• A handful fresh cilantro
• A small red onion (quartered)
• A splash of dark liquid (likely dark soy sauce or fish sauce)
• About a tablespoon whole coriander seeds
• Chopped kaffir lime leaves
• A few cashew nuts
• About 2 cups coconut milk
• About 1-2 cups water
• Zucchini (sliced into half-moons)
• Mushrooms (quartered)
• Carrots (decoratively sliced and chopped)
• Mixed bell peppers (red, yellow, green, chopped)
• Baby corn
• Shelled edamame
• Cubed tofu
• Whole kaffir lime leaves
• Whole basil leaves
• Long strips of lemongrass
• About a tablespoon brown sugar or jaggery
• More dark sauce (likely fish sauce or dark soy sauce)
• Fresh basil leaves (for garnishing)
• Cooked white rice
• Fresh lime wedges
• Oil

1. 1Combine chopped tender parts of lemongrass, several cloves of garlic, green chilies, fresh basil leaves, fresh cilantro, quartered red onion, a splash of dark liquid, whole coriander seeds, chopped kaffir lime leaves, and a few cashew nuts in a small blender jar.
2. 2Blend the mixture into a thick, dull green curry paste.
3. 3Slice zucchini into half-moons, quarter mushrooms, cut carrots into decorative zig-zag slices, and chop mixed bell peppers into bite-sized pieces; ensure tofu is pre-cubed.
4. 4Heat a large black pan with some oil.
5. 5Add the freshly blended green curry paste to the hot oil and sauté, stirring until it becomes fragrant and slightly darker in color.
6. 6Pour approximately two cups of coconut milk into the pan and stir with the paste.
7. 7Add about 1-2 cups of water, bringing the mixture to a simmer to create a lighter, dull green liquid base for the curry.
8. 8Add the hardier vegetables first: sliced zucchini, chopped carrots, and chopped bell peppers to the simmering curry.
9. 9Introduce quartered mushrooms, baby corn, shelled edamame, and cubed tofu into the simmering curry.
10. 10Add whole kaffir lime leaves, whole basil leaves, and some long strips of lemongrass to infuse more aromatic flavors.
11. 11Add about a tablespoon of brown sugar or jaggery and another splash of dark sauce for balance and depth of flavor.
12. 12Stir the curry well and leave to simmer, allowing the vegetables to cook through and the flavors to meld.
13. 13Add another dash of dark sauce during the final simmering stage.
14. 14Serve the prepared Green Thai Curry in a deep blue bowl, accompanied by a smaller bowl of fluffy white rice, garnished with fresh basil leaves, and with fresh lime wedges on the side.

These instructions are our analysis of the original video. Watch on YouTube →